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–+ servings

Creamy Mediterranean Hummus

This creamy Mediterranean hummus is ultra-smooth and fluffy thanks to whipping tahini with lemon and blending until velvety. A quick simmer of chickpeas makes the texture even silkier—perfect for pita, veggies, and mezze boards.
Amanda
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 32 tablespoon

Equipment

  • Food processor or high-powered blender
  • Measuring cups and spoons
  • Can opener
  • small bowl
  • rubber spatula
  • Small saucepan (optional, to simmer chickpeas)
  • Serving bowl

Ingredients

  • 1 can chickpeas (garbanzo beans) 15 oz, drained and rinsed (or 1 1/2 cups cooked chickpeas)
  • 1/4 cup tahini stirred until smooth
  • 3 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil plus more for drizzling
  • 1 garlic clove minced
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 2 tbsp cold water plus more as needed for texture
  • 1 tbsp olive oil for topping
  • 1/4 tsp smoked paprika for topping
  • 1/4 tsp sumac optional topping
  • 2 tbsp fresh parsley chopped, for garnish

Instructions

  • Drain and rinse the chickpeas well. For extra-smooth hummus, simmer the chickpeas in fresh water for about 20 minutes until very soft, then drain. (Optional: peel chickpeas by pinching off skins.)
  • In a food processor, blend the tahini and lemon juice for about 1 minute, scraping down the sides as needed, until the mixture becomes lighter and creamy.
  • Add the warm (or well-drained) chickpeas, garlic, cumin, salt, and 2 tablespoons cold water. Blend on high for 3–4 minutes until very smooth, stopping to scrape down the sides.
  • With the processor running, drizzle in the olive oil. If the hummus is too thick, add more cold water 1 tablespoon at a time until it’s creamy and fluffy.
  • Taste and adjust seasoning with more salt or lemon juice if needed. Spoon into a serving bowl, swirl the top, drizzle with olive oil, and sprinkle with smoked paprika, sumac (optional), and parsley.

Notes

For the creamiest texture: whip tahini with lemon first, use very soft chickpeas, and blend longer than you think (3–4 minutes). Storage: Refrigerate in an airtight container up to 7 days. Freezing: Portion and freeze up to 4 months; thaw overnight in the fridge and stir (add a drizzle of olive oil to refresh).

Nutrition

Calories: 35kcal | Protein: 1g | Saturated Fat: 0.3g | Sodium: 55mg