Hummus

Smooth, savoury hummus is one of the most useful Middle Eastern-style dips: a chickpea purée enriched with tahini, sharpened with lemon and garlic, and finished with olive oil for a glossy, spoonable texture. Using canned chickpeas keeps this version quick and reliable, while cumin adds gentle warmth without taking over the clean sesame-citrus flavour. It works as a dip, spread or mezze-style addition, and its appeal comes from being both substantial and fresh-tasting. Blend it longer than you think for the creamiest result, then adjust the lemon and salt so the flavour tastes bright rather than flat.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Middle Eastern mezze
Flavor profile Creamy • Tangy • Savoury
Techniques Blending • No-cook preparation
Key equipment Food processor
Cooking style No-cook preparation • Minimal cleanup • Make-ahead friendly
Time commitment Under 15 minutes

Why this recipe works

  • Fast to make: Canned chickpeas and a food processor keep the method quick, with no soaking or cooking required.
  • Creamy finish: Blending beyond the point where the ingredients first combine helps the chickpeas and tahini turn smooth and cohesive.
  • Clean, balanced flavour: Lemon juice sharpens the tahini and olive oil, while cumin and garlic add savoury depth without overwhelming the dip.

Get the most out of this recipe

Ingredient notes

  • Use good tahini: Choose tahini that tastes nutty rather than bitter, as its flavour sits at the centre of the hummus.
  • Adjust the lemon at the end: Taste after blending, then add a little more lemon juice if the hummus needs a fresher, brighter finish.
  • Rinse the chickpeas well: Draining and rinsing canned chickpeas gives a cleaner flavour and prevents the dip from tasting overly briny.

Texture tips

  • Blend longer than you think: Once the mixture looks combined, continue blending and scrape down the bowl so the hummus becomes noticeably smoother.
  • Add the oil with the motor running: Drizzling in the olive oil while blending helps create a glossier, more unified texture.
  • Loosen only if needed: If the hummus feels stiff after thorough blending, loosen it gradually with a little extra olive oil until it is spoonable.

Serving ideas

  • Serve with flatbread or vegetables: Warm pitta, crisp raw vegetables or crackers all work well with the creamy, tangy dip.
  • Finish simply: A swirl of extra-virgin olive oil and a pinch of cumin or smoked paprika gives the bowl colour and aroma.
  • Swirl the top: Spoon the hummus into a shallow bowl and make a shallow swirl so the olive oil settles neatly on the surface.

Make-ahead tips

  • Make ahead: Hummus keeps well in an airtight container in the fridge for up to 4 days.
  • Prevent drying: A thin layer of olive oil over the surface helps protect the hummus while it chills.
  • Freeze for later: Freeze for up to 2 months, defrost overnight in the fridge, then stir well and loosen with a little olive oil if needed.

Equipment you'll need

Citrus juicer Food processor Measuring spoons Spatula
Ingredients
Instructions
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  1. Drain and rinse the chickpeas, then tip them into a food processor. Add the tahini, squeeze in the lemon juice, and add the garlic, cumin and salt.
  2. Blitz until very smooth, stopping to scrape down the sides as needed. If it looks stiff, keep blending for another minute to help it turn creamy.
  3. With the motor running, drizzle in the olive oil and blend until glossy. Taste and adjust with a little more lemon juice or salt if needed, then spoon into a bowl and swirl the top.

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Recipe notes

Tips

  • For the smoothest hummus, blend for a full minute after it looks combined, scraping down the bowl once or twice.
  • If serving to pregnant people, young children, older adults, or anyone immunocompromised, use garlic that is fresh and in good condition and keep the hummus chilled until serving.

Substitutions

  • Replace Ground cumin with smoked paprika for a smokier finish.
  • Replace Lemon with lime for a slightly sharper, more aromatic citrus note.
  • Replace Extra virgin olive oil with light olive oil for a milder flavour.

Storage

  • Refrigerate up to 4 days
  • Store in an airtight container in the fridge for up to 4 days, with a thin layer of extra virgin olive oil on top to reduce drying. Freeze for up to 2 months; defrost overnight in the fridge, then stir well and loosen with a little extra virgin olive oil if needed.

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Recipe overview

  • Servings: 4 servings
  • Total time: 10min (10min active)
  • Difficulty: Easy
  • Cuisine: Middle Eastern
  • Allergens:
    Sesame
Beginner friendly Freezer friendly Kid friendly
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Equipment you'll need

Citrus juicer Food processor Measuring spoons Spatula

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Extra virgin olive oil

1 cup ≈ 240 ml
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Fine sea salt

1 cup ≈ 268.8 g
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Ground cumin

1 cup ≈ 96 g
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Tahini

1 cup ≈ 240 g
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