Classic Creamy Hummus with Olive Oil
The traditional, velvety smooth hummus with rich nutty chickpea flavour, creamy tahini, bright lemon, and warm earthy spices — made completely vegan with no animal products, dairy, or eggs. It has that perfect balance of savoury, tangy, and mellow richness, ideal as a dip, spread, side dish, or mezze staple.
Shared by katty
Time
95 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Base;
- 250 g dried chickpeas (soaked overnight) OR 400 g canned chickpeas (drained and rinsed well)
- 80 g high‑quality tahini (sesame paste).. 3–4 tbsp fresh lemon juice (adjust to taste)
- 2 small garlic cloves, crushed or minced.. ½ tsp ground cumin
- ½ tsp ground coriander (optional).. ½ tsp fine sea salt
- 3–5 tbsp ice‑cold water (or reserved chickpea cooking water)
- 2–3 tbsp extra virgin olive oil (for blending and finishing)
- #Garnish;
- Whole chickpeas.. Sweet paprika or smoked paprika
- A sprinkle of sesame seeds.. Chopped fresh parsley (optional)
👩🍳 Instructions
- 1
Prep chickpeas: If using dried chickpeas, boil in fresh water until very soft (about 60–90 minutes) — extra soft chickpeas make the creamiest hummus. If using canned, simply drain and rinse well.
- 2
Blend: Place chickpeas, tahini, garlic, cumin, coriander, salt, and lemon juice into a food processor or high‑speed blender. Blitz until roughly combined.
- 3
Adjust texture: Add cold water one tablespoon at a time while blending continuously until you reach a silky, smooth, creamy consistency. Stir in 1–2 tablespoons of olive oil at the end.
- 4
Taste: Adjust salt, lemon juice, or spices to get the perfect balance of flavours.
- 5
Serve: Spoon into a bowl, smooth the surface, drizzle generously with extra olive oil, top with whole chickpeas, paprika, and sesame seeds. Serve with warm pita bread, vegetable sticks, crackers, or flatbread.