Classic Garlic & Lemon Hummus

Ingredients

• 360 g (1½ cups)cooked chickpeas
• 1lemon
• 30 ml (2 tbsp)tahini
• 15 ml (1 tbsp)extra-virgin olive oil
• 2garlic cloves
• 2.5 ml (½ tsp)salt
• 60 ml (¼ cup)ice water

Instructions

1. 1

   Blend the ingredients

   Put the chickpeas, lemon, tahini, olive oil, garlic and salt in a food processor, leaving out the water. Blend on high until smooth.

2. 2

   Add half the water

   With the processor running, pour in half the ice water in a thin, steady stream. If you prefer, add all the water with the other ingredients at the start.

3. 3

   Adjust and serve

   Taste the hummus. If it is too thick, blend in the remaining water; for a creamier texture, add more olive oil and/or tahini, or add lemon juice for extra zest. Plate, garnish as desired and serve.

What is hummus?

Hummus is a Middle Eastern and Mediterranean-region dip made most often from chickpeas, tahini, lemon and garlic. This version keeps to that familiar combination and uses a food processor for a quick, smooth result.

The ice water helps loosen the chickpeas as they blend, while lemon and garlic bring brightness and bite. Serve it as a dip, spread or savoury addition to a meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 5g protein, 14g carbs, 6g fat.

The chickpeas provide most of the carbohydrates and contribute some protein, while tahini and olive oil supply much of the fat. Pair a serving with vegetables and a protein-rich accompaniment to make a more balanced plate.

The ingredients that matter

Chickpeas: cooked chickpeas form the base, so drain them well if they come from a tin. Their softness makes it easier to blend the hummus evenly.

Tahini and oil: tahini brings a nutty, savoury character, while extra-virgin olive oil adds richness. The recipe suggests adding more of either if you want a creamier finish.

Lemon and garlic: lemon juice gives the dip its fresh edge, and garlic adds savoury warmth. Taste before serving so you can adjust the lemon to suit.

Getting a smooth texture

Blend the ingredients thoroughly before judging the consistency. Scrape down the sides of the processor if chickpeas or tahini cling there, then blend again until the mixture looks even.

Add the ice water gradually rather than tipping it all in at once. This gives you more control over how thick or loose the finished hummus becomes.

Adjusting the flavour

Taste the hummus after blending and before plating. Add the remaining water if it feels too thick, or a little extra lemon juice if you want more zest.

More tahini or olive oil can make the texture richer and creamier. Add these in small amounts and blend again, since they also change the flavour.

How to serve it

Spoon the hummus into a shallow dish and serve it with vegetable sticks, crackers or warm flatbread. It also works as a spread in sandwiches and wraps.

For a meal, add a spoonful to a nourish bowl or use it as a base for a pasta sauce or salad dressing. Keep the hummus plain if you want it to work across several dishes.

Timing and preparation

The stated total time is 5 minutes, and the food processor does most of the work. Measure out the ingredients before blending so you can add the water steadily.

Because the recipe is served straight after blending, make any texture and seasoning adjustments before plating. If preparing ahead, chill it and stir before serving.

Recipe notes & tips

• Drain canned chickpeas well so excess liquid does not thin the hummus.
• Pour the water in gradually to control the final consistency.
• Let the food processor run long enough for the chickpeas to become smooth.
• Taste before serving and adjust the lemon juice to your preference.
• Scrape down the processor bowl if ingredients collect on the sides.

Variations

• More lemon: Blend in extra lemon juice for a sharper, brighter dip.
• Extra tahini: Add a little more tahini for a richer, nuttier flavour.
• Roasted garlic: Use roasted garlic instead of raw for a milder taste.
• Herb finish: Stir through chopped parsley or coriander before serving.
• Spiced topping: Dust the plated hummus with paprika or ground cumin.

Common mistakes to avoid

• Adding all the water at once: the hummus may turn too loose; blend in the water gradually.
• Under-blending: a grainy texture can remain; continue processing until smooth.
• Skipping the taste test: lemon and garlic can vary in strength; taste and adjust before serving.
• Using poorly drained chickpeas: extra liquid can make the hummus thin; drain them thoroughly.
• Adding extra oil too quickly: the dip can become overly rich; blend in small additions and reassess.

How to store

Keep leftover hummus in an airtight container in the fridge and use within 3–4 days. Stir before serving; if it has thickened, loosen it with a little water.

Frequently asked questions