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Creamy hummus served in a bowl and garnished with chickpeas parsley and lemon wedges

Traditional Creamy Hummus

This creamy hummus is SO easy to make and much better than the store bought stuff! You just need a food processor to make this ultimate creamy dip that goes with anything.
Course Dip
Cuisine middle eastern
Keyword Creamy Hummus, Hummus
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 cups


  • 1.5 cups dry chickpeas soaked overnight which yields about 3 cups chickpeas the next day
  • 6 cups water to cook chickpeas
  • 1 tsp salt
  • Juice of 2 lemons
  • 2 large garlic cloves
  • 3 tbsp olive oil
  • ½ cup tahini
  • ½ cup water


  • Start by soaking 1.5 cups of dry chickpeas in water overnight
  • Drain and rinse the chickpeas
  • Cook the chickpeas in the Instant pot (or pressure cooker) for 5 minutes mins using 6 cups of water
  • To make the hummus, start by adding the garlic in the food processor and process
  • Then add all other ingredients except for the water and process for a few minutes
  • The last step is to add ½ cup of very cold water as the food processor is running. Process the mixture for at least 5 minutes to yield a creamy texture
  • Cool in the fridge and garnish with chickpeas, paprika, parsley and olive oil when serving


  • You can use canned chickpeas. However dry chickpeas yield a superior flavor
  • You can also adjust the flavor to your liking (some like it garlic-y, some like it lemon-y)
  • Store in the fridge in an air tight container up to a week