Creamy Lemon Garlic Hummus

Name: Creamy Lemon Garlic Hummus
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 can (19oz/540ml) chickpeas, (drained and rinsed (or 1 3/4 cups chickpeas)); 1/2 teaspoon baking soda; 2 medium garlic cloves; 3 tablespoons lemon juice ((about 1 lemon)); 1/2 teaspoon fine grain sea salt, (or more to taste); 1/2 cup tahini; 1 tablespoon olive oil, (plus more for serving); Ice water as needed ((I use 2-3 tablespoons))

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A simple recipe to make creamy lemon garlic hummus at home. This quick and easy homemade hummus recipe is extremely creamy, fluffy and rich in flavor. You can make this recipe with dried or canned chickpeas!

creamy lemon garlic hummus in a bowl with crackers and vegetables

I’m all about taking shortcuts in the kitchen when possible, but hummus is one of those things that I always make homemade. Not only is it much cheaper and tastes so much better than store-bought, but you can make a large batch in less than 5 minutes of active work. Plus, this recipe can be made with canned chickpeas, because realistically, most of us don’t have the time to cook chickpeas from scratch PLUS make homemade hummus regularly. But if you happen to cook chickpeas from scratch, you can use those too!

Creamy Lemon Garlic Hummus Ingredients:

Chickpeas: This recipe can be made with canned or dried chickpeas. The method will be slightly different for both, but the results will be similar.
Tahini: Make sure to use a smooth, runny tahini. While I try not to be picky about ingredient quality (we all have different budgets and ingredient availability), the quality of your tahini can affect the flavor and texture of the hummus.
Olive Oil: Many traditional hummus recipes don’t use oil in the hummus, but instead, drizzle a swirl of olive oil on top. I personally prefer to have some oil blended into the hummus, plus a small amount drizzled on top.
Lemon Juice: Use freshly squeezed lemon juice, not bottled lemon juice. This will result in a better flavor.
Garlic: Add more or less depending on your preference.
Salt: This can easily be adjusted to taste.

chickpeas, tahini and oil in small bowls, plus lemons on the side

Tip to Make the Best Homemade Hummus:

Boil the chickpeas: If you want delicious extra creamy hummus using canned chickpeas, the trick is to boil the chickpeas with baking soda until they get extra mushy. The baking soda helps to break down the chickpea skins (saving you the time it would take to remove these) and makes the chickpeas very soft. I was first introduced to this method through this recipe and it makes all the difference. If you’re cooking your chickpeas from scratch, make sure to cook them until they’re very mushy and falling apart.
Use a generous amount of tahini: This will help the hummus get very creamy and will add a delicious nutty flavor. Make sure to use a good quality, runny tahini for the best texture and flavor.
Use fresh lemon juice: Don’t use bottled lemon juice. The results won’t be the same.
Blend it with ice cold water: This helps the hummus get light and fluffy. It really does make a difference!

How to Make Hummus at Home:

Here’s a step-by-step guide to help you make delicious homemade hummus.

Start by Boiling the Chickpeas
Add the canned chickpeas to a saucepan with 1/2 teaspoon of baking soda. Cover with water, a few inches over the chickpeas. Bring to a boil, then simmer for 15-20 minutes. The chickpeas should be very soft and falling apart.
Mince the Garlic
Meanwhile, add the garlic to the food processor and pulse a few times to mince. Add the lemon juice and salt and let it sit while the chickpeas are cooking.
Process the Ingredients
Once the chickpeas are done, drain and rinse them with cold water. Add them to the food processor with the garlic, lemon juice and salt. Add the tahini and olive oil, then process until smooth. Add ice water, 1 tablespoon at a time, as needed to get your desired consistency.

creamy lemon garlic hummus in a small bowl with crackers and vegetables on the side

Hummus Recipe FAQ:

How do I Cook Chickpeas from Scratch?

To cook chickpeas from scratch, start by soaking the dry chickpeas in water (twice the amount of chickpeas) overnight or for at least 8 hours. This helps to make the cooking process faster, plus it makes the chickpeas easier to digest. You can also add 1/2 teaspoon of baking soda to the soaking water.

The next day, drain and rinse the chickpeas, then return them to the saucepan. For every cup of dried and soaked chickpeas, add 6 cups of water and 1/2 teaspoon of baking soda. Bring to a boil, then simmer over medium heat for 45-60 minutes. If any foam forms at the top, gently remove what you can with a large spoon. Make sure that the chickpeas are very soft and mushy to make the best hummus. If you’re not using the chickpeas for hummus, you can skip the baking soda and cook the chickpeas until soft, but not mushy.

How do I Store Hummus?

Store hummus in an airtight container in the fridge for up to 4 days. You can cover the hummus with a small layer of olive oil to avoid it from drying out.

Can I Skip the Oil?

Many traditional hummus recipes don’t add oil directly in the hummus but will serve the hummus with a drizzle of oil. If you do this, add more ice water if needed to get a creamy hummus.

Ways to Use Hummus:

As a dip with warm pita bread (the most delicious option and how it’s typically served in Middle Eastern countries)
Served as a meal with your favorite protein and roasted vegetables on top
As a dip with crackers and vegetables
In a sandwich or wrap (I love making a veggie sandwich like this one)
Stirred into tomato sauce to make a creamy pasta dish (or try this hummus pasta)
In a salad or bowl

And so much more!

creamy lemon garlic hummus in a small bowl

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Course Snack

Cuisine vegan, vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Ingredients

1 can (19oz/540ml) chickpeas, drained and rinsed (or 1 3/4 cups chickpeas)
1/2 teaspoon baking soda
2 medium garlic cloves
3 tablespoons lemon juice (about 1 lemon)
1/2 teaspoon fine grain sea salt, or more to taste
1/2 cup tahini
1 tablespoon olive oil, plus more for serving
Ice water as needed (I use 2-3 tablespoons)

Instructions

Start by cooking the chickpeas: Add the chickpeas to a saucepan with 1/2 teaspoon of baking soda. Cover with water, a few inches over the chickpeas. Bring to a boil, then simmer for 15-20 minutes. The chickpeas should be very soft and falling apart.
Meanwhile, add the garlic to the food processor and pulse a few times to mince. Add the lemon juice and salt and let it sit while the chickpeas are cooking.
Once the chickpeas are done, drain and rinse them with cold water. Add them to the food processor with the garlic, lemon juice and salt. Add the tahini and olive oil, then process until smooth. Add ice water, 1 tablespoon at a time, as needed to get your desired consistency.
Store in the fridge in an airtight container for up to 4 days.

Notes

If you’re using dried chickpeas, make sure to cook them until they’re very soft and falling apart.

How to cook dried chickpeas: Add the dried chickpeas to a large saucepan and cover with enough water, going several inches over the chickpeas. Soak overnight or for at least 8 hours. The next day, drain and rinse the chickpeas. Cover with more water and add baking soda (1/2 teaspoon per 1 cup of dried chickpeas). Bring to a boil over high heat, then reduce to medium heat and simmer for 45 minutes to 1 hour. The chickpeas should be very soft and falling apart.

For extra flavor, feel free to add 1/2 teaspoon of cumin to your hummus.

If you make this lemon garlic hummus, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!