Creamy Homemade Hummus

Ingredients

• ½ cup Tahini, homemade or jarred
• 3 Tbsp Lemon juice
• 1 small Garlic clove
• ½ tsp Ground cumin
• ½ tsp Fine salt
• 2 Tbsp Olive oil, plus a little to finish
• 1½ cups (one 15 oz / 425 g can) Cooked chickpeas, drained
• 3–6 Tbsp Cold water or aquafaba
• 1 pinch Paprika, optional

Method

1. In a food processor, blend the tahini and lemon juice for a full minute, until the mixture turns pale, thick, and whipped. If you are making the tahini yourself, start with Homemade Tahini.
2. Add the garlic, cumin, salt, and olive oil. Blend again until smooth.
3. Add the chickpeas and blend. With the machine running, stream in cold water or the liquid from the chickpea can, a spoon at a time, until the hummus is creamy and spreadable.
4. Taste for lemon and salt. Scrape it into a bowl, drizzle with a little more oil, and dust with paprika if you like.

Nutrition

Kitchen estimate only, not lab-verified. A chickpea and sesame dip. Oil and tahini are the rich parts.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Low-sodium friendly

  Rinse the chickpeas well and start with half the salt, or none. Lemon, garlic, and cumin do the seasoning. Add salt at the end only if it tastes flat.

• Gluten-free style

  As written, this dip has no wheat. Use chickpeas, tahini, and spices with labels you trust.

• No sesame

  This method is built on tahini. Sunflower seed butter can stand in, and then it is a bean dip rather than hummus. It drops the sesame allergen only if that butter is sesame-free.

• No garlic

  Leave it out and add a little more lemon.