Creamy Lemon Garlic Hummus
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!
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.