Why You’ll Love Classic Lemon Garlic Hummus Recipe

It’s quick: only a few minutes of active work, especially if you use canned chickpeas.
The combination of fresh lemon juice, garlic, and tahini gives it a bright, nutty, tangy flavor — perfect as a dip, spread, or sandwich filler.
The texture is luxuriously creamy and smooth — ice‑cold water blended in helps make it light and fluffy.
It’s very versatile: serve it with warm pita bread, fresh veggies, as a spread in wraps, or as part of a Mediterranean‑style mezze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chickpeas (canned or cooked-from-dry)
baking soda (if using canned chickpeas)
garlic cloves
lemon juice (freshly squeezed)
fine sea salt (or salt to taste)
tahini (sesame seed paste)
extra-virgin olive oil (plus more for drizzling if desired)
ice water (as needed for consistency)

Directions

If using canned chickpeas, place them in a saucepan with 1/2 teaspoon baking soda. Cover with water, bring to a boil, then simmer for 15–20 minutes until they are very soft and beginning to fall apart.
Meanwhile, mince the garlic or pulse it in a food processor. Add the lemon juice and salt, then let it sit while the chickpeas cook.
Drain and rinse the chickpeas under cold water. Add them to a food processor with the garlic-lemon mixture. Add tahini and olive oil. Blend until smooth.
With the food processor running, slowly add ice water, one tablespoon at a time, until the hummus becomes creamy and fluffy.
Taste and adjust salt, lemon, or garlic as needed. Serve with a drizzle of olive oil, if desired.

Servings and timing

Prep time: 5 minutes
Cook time: 15–20 minutes (if boiling canned chickpeas)
Total time: 20–25 minutes
Servings: Makes enough for a small group as a dip or spread

Variations

Add spices like cumin, paprika, or coriander for extra depth.
Blend in roasted red peppers, caramelized onions, or herbs like parsley for a flavor twist.
Omit the olive oil for an oil-free version and increase the ice water slightly to maintain a smooth texture.
Top with pine nuts, za’atar, or a swirl of harissa for presentation and extra flavor.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.
To prevent drying out, drizzle a thin layer of olive oil on top before sealing.
No reheating is necessary — serve cold or at room temperature.

FAQs

What kind of chickpeas should I use — canned or dried?

Both work well. Canned are more convenient; dried (soaked and cooked) offer more control over texture and flavor.

Can I skip the olive oil in the hummus?

Yes, you can. Replace it with more ice water for creaminess, or just drizzle olive oil on top before serving.

How much garlic should I use?

The recipe uses a couple of garlic cloves, but you can adjust based on your taste. Use less for a milder flavor or more for a bold garlic punch.

Is freshly squeezed lemon juice important?

Yes. Fresh lemon juice provides a brighter, more vibrant flavor compared to bottled lemon juice.

What does the baking soda do when boiling chickpeas?

It helps break down the chickpeas’ skins, resulting in a smoother, creamier hummus.

Can I add other flavors or spices?

Absolutely. Add cumin, paprika, coriander, or herbs to customize the flavor. You can also blend in roasted vegetables.

How can I make the hummus extra light and fluffy?

Use ice-cold water while blending. It helps aerate the hummus and improve the texture.

What can I serve with this hummus?

Serve with pita bread, fresh vegetables, crackers, or as a spread in wraps and sandwiches.

How long will homemade hummus keep in the fridge?

It will stay fresh for up to 4 days in the refrigerator when stored in an airtight container.

Can I make this hummus without a food processor?

Yes, though it may not be as smooth. A blender can be used, or a mortar and pestle for a more rustic texture.

Conclusion

This classic lemon garlic hummus is a healthy, flavorful, and simple recipe that’s perfect for snacking or entertaining. With its creamy texture, bright citrus notes, and nutty richness from tahini, it’s a homemade staple you’ll want to make again and again. Whether you’re hosting or meal prepping, this hummus will quickly become a favorite go-to.