Creamy Hummus Dip


My go-to snack when sitting around watching Masterchef reruns has to be hummus! Ditch the store bought stuff and make your own – it tastes WAY better I promise! Plus you can easily hit the flavor profile you want. I’m talking to you, garlic junkie 😉

It’s easy to double the recipe for a party and it will be a hit!

Hummus dip

A base recipe for building out your perfect hummus
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: Hummus
Servings: 4


  • Food processor


  • 1 can Chickpeas
  • 1/3 cup Tahini
  • 1/3 cup Lemon juice - 2 fresh lemons
  • 2 cloves Garlic - minced
  • 2 tbsp Olive oil (quality)
  • 2-4 tbsp Chickpea liquid from can - reserved
  • 1 tsp Ground Cumin
  • 1/2 tsp Kosher salt
  • 1/4 tsp Curry powder


  • Drain chickpeas, reserving the liquid. Mix tahini in its container really well – it tends to separate like some peanut butters.
  • In food processor, add tahini and lemon juice. Puree for about one minute until you have a thick paste. Spatula sides if needed.
  • Add remainder of ingredients and puree for 2 minutes.
  • You should have a thick, creamy consistency that can hold a small peak. If too thick, add a bit more reserved chickpea liquid to thin it out.
  • Optional: if you want it super-duper smooth, add hummus to a fine mesh sieve sitting over a bowl. Work the hummus with a spatula (mixing and pushing) through the sieve to the bowl beneath. This will filter out the skin pulp of the chickpeas.
  • Garnish with drizzled olive oil and a dusting of spanish paprika.


Next level… you can add so many things to this recipe to get different flavor profiles – roasted red peppers, pine nuts, etc. 
Tried this recipe?Let us know how it was!

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