Classic Creamy Hummus Recipe

This Classic Creamy Hummus Recipe is a light and satisfying go-to dip for all occasions! It’s rich, velvety-smooth, and packed with wholesome ingredients. Not only does it burst with flavor, but it’s also a fantastic source of protein, fiber, and healthy fats!

Whether you’re spreading it on sandwiches, serving it with fresh veggies, or enjoying it as part of a Mediterranean dinner bowl, this creamy hummus will have everyone asking for more. The best part? It’s incredibly easy to make! Give it a try and experience the perfect blend of flavor and nutrition in every scoop!

Ingredients for Classic Creamy Hummus Recipe

• 1.5 cups (250g) cooked chickpeas (garbanzo beans) or 1 can (15 oz) /425 g, drained and rinsed
• 1/2 cup (120 ml) extra virgin olive oil, more if needed (if using tahini, add only 2 tbsp / 30 ml)
• 1/4 cup (30g) toasted white sesame seeds or 1/4 cup (60g) ready-made tahini
• 1 teaspoon (2g) lemon zest of 1 whole lemon
• 1/4 cup (60ml) freshly squeezed lemon juice (about 1-2 lemons)
• 1 head of roasted garlic or raw garlic about 2 cloves (6-10g), minced
• 1/2 teaspoon (2.5g) pink or kosher salt, to taste
• 1/8 teaspoons (0.3g) freshly ground four-blend or black pepper, to taste
• 1 teaspoon (2g) ground cumin
• 1/8 teaspoons (0.3g) paprika or sumac, more or less to taste, optional
• 1/3-1/2 cup (80-120ml) crushed ice (adjust for creaminess)

Recommended Equipment

• A High-Powered Blender: Used to blend ingredients into a silky smooth texture

How to Make Classic Creamy Hummus Recipe

Prepare Chickpeas (Optional for Extra Creaminess): If using canned chickpeas simmer them in water for 5 minutes, then drain. For ultimate creaminess remove the chickpea skins by gently rubbing them between paper towels.

Tip: Removing skins makes the hummus much smoother, but if you’re short on time, you can skip this step.

Blend Ingredients: In a high-powered blender or food processor, combine olive oil (or reduced amount if using tahini), toasted sesame seeds (or ready-made tahini), squeeze out the roasted garlic cloves (about 6–10 g), ground cumin, paprika, lemon zest, chickpeas (skins removed if preferred), lemon juice, salt, and ground pepper. Blend all ingredients for 30–60 seconds. Stop and scrape down the sides, then blend again until everything is well incorporated.

Tip: Start blending on low speed and gradually increase to high for the smoothest texture.

Add Ice and Adjust Consistency: Add crushed ice (1/3–1/2 cup / 80–120 ml) and continue blending until the mixture achieves a smooth and creamy consistency. Taste and adjust seasonings if needed (more salt, lemon juice, or garlic to taste).

Tip: The crushed ice helps emulsify the hummus and makes it extra creamy and fluffy. Best not to skip it!

Garnish: Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with paprika or sumac for a pop of color and flavor.

Serving Ideas: Pair with pita bread, fresh veggies, crackers, or spread on sandwiches, and wraps. Use as a base for grain bowls, salad dressings, or for a fancier touch, top with pine nuts, za’atar, or chopped herbs (parsley or cilantro).

Storage: Store in an airtight container and refrigerate for up to 5 days. To freeze, transfer to freezer-safe containers and store for up to 3 months. Thaw overnight in the fridge and stir well before serving.

Tip: For best texture after freezing, blend with a little olive oil or water to refresh the creaminess.

You May Also Like…

• Roasted Beet Hummus Recipe
• Chicken and Beet Hummus Bowl Recipe