Easy Creamy Hummus Recipe

Easy Creamy Hummus Recipe (10 Minutes, No Cook)

Introduction

This hummus recipe is the one I wish I’d learned earlier in my kitchen journey. Smooth. Bright. Nutty. And honestly, better than most store-bought tubs.

For the last decade, I’ve cooked, tested, tweaked, and tasted my way through thousands of dishes. Hummus was one of my first “aha” moments. I learned that tiny tricks—cold water, good tahini, a little patience—can turn basic chickpeas into something magical.

Now I make it weekly. For wraps. For snacks. For midnight spoon-dips when nobody is watching. It’s that good.

Why You’ll Love This Recipe

It’s fast, foolproof, and ridiculously creamy—no cooking, no stress, no mystery steps. The flavor is balanced—lemony, garlicky, and nutty without being heavy. It keeps beautifully in the fridge for busy days. Kids love it, adults rave about it, and guests think you’re fancy. Win-win.

Ingredients You’ll Need For Easy Creamy Hummus Recipe

• 2 cups cooked chickpeas (or 1 can 15 oz, drained and rinsed)
• ⅓ cup tahini (well stirred)
• ¼ cup fresh lemon juice (about 1 large lemon)
• 1 small garlic clove, minced
• 2 tbsp extra-virgin olive oil + more for serving
• ¾ tsp fine salt
• ½ tsp ground cumin (optional)
• 2–4 tbsp icy water (for extra creaminess)

Equipment Needed

• Food processor or blender
• Measuring cups and spoons
• Rubber spatula
• Citrus juicer (optional)

How Do You Make Hummus? (Step-by-Step)

1. Add chickpeas, tahini, lemon juice, garlic, salt, and cumin to your food processor.
2. Blend for 30 seconds. Stop and scrape the bowl.
3. With the motor running, drizzle in the olive oil.
4. Slowly add cold water, one tablespoon at a time, until the hummus looks silky and whipped.
5. Blend 1 full minute. Don’t rush this part—creaminess is born here.
6. Taste and adjust salt or lemon. Blend again for 10 seconds.
7. Transfer to a bowl. Make a small swirl on top. Add a drizzle of olive oil.

Common Mistakes to Avoid

1. Skipping the cold water. Warm water makes grainy hummus. Cold water makes clouds.
2. Using dry tahini. Stir it well before measuring. Thick tahini = clumpy dip.
3. Not blending long enough. Creaminess needs time. Give it that minute.
4. Too much garlic. One small clove is plenty. Hummus should sing, not shout.
5. Under-seasoning. Chickpeas need salt. Don’t be shy.

Serving Suggestions

Spread it in wraps, scoop it with warm pita, or pile it onto toast with tomatoes. It shines next to grilled veggies, falafel, or a big crunchy salad. I also love it as a snack with carrots, cucumbers, and bell peppers—easy, colorful, and completely addictive.

Storage & Reheating Instructions

Store hummus in an airtight container in the fridge for 4–5 days. Smooth a thin layer of olive oil over the top to keep it fresh. You can freeze it for up to 3 months in a freezer-safe container. Thaw in the fridge overnight and stir well before serving. No reheating needed—serve cold or at room temperature.

Nutrition Information For Easy Creamy Hummus Recipe

Final Thoughts

This hummus is simple, reliable, and honestly delicious. Once you try it, you may never go back to store-bought. Give it a spin—your kitchen is about to smell amazing.

Frequently Asked Questions