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The best hummus is delectably creamy, yet somehow light and fluffy. This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel. We tried this recipe with from-scratch dried chickpeas as well as with canned, and the flavor and texture were only marginally better with the freshly cooked. And we saved 24 hours of prep time! So for a creamy, satisfying 15-minute hummus, we’re going with the can.

Is there anything better than creamy, nutty, velvety homemade hummus? It’s simple to make – with just 5 minutes of prep, 7 basic ingredients transform into delicious homemade hummus. It’s lusciously smooth, with a bright lemon flavor and a little kick from garlic. Whether you enjoy it with fresh veggies, slather it on a sandwich, or scoop it up with wedges of pita. Try this hummus recipe once, and you’ll never go back to buying it at the store! Served with fresh veggies and pita, it’s a delicious appetizer or snack.

Hummus is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika. In Middle Eastern cuisine, it is usually eaten as a dip, with pita bread. Wikipedia

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This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel.

  • Author: Food Network Kitchen
  • Prep Time: :10
  • Total Time: :10
  • Yield: 4 1x
  • Category: Appetizer
  • Method: Blender
  • Cuisine: Middle Eastern
  • Diet: Vegan


Units Scale
  • One 15.5-ounce can chickpeas
  • 2/3 cup tahini
  • 1 clove garlic, finely grated
  • 1/4 teaspoon ground cumin, plus more if desired
  • 1/3 cup fresh lemon juice, plus more if desired
  • Kosher salt
  • Extra-virgin olive oil, for drizzling
  • Hot smoked paprika, for sprinkling
  • Toasted pita bread, pita chips or cut raw vegetables, for serving


  1. Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
  2. Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don’t have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
  3. Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
  4. Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.


  • Serving Size: 4
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