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Creamy Tahini Hummus with Garlic and Lemon
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Creamy Tahini Hummus with Lemon and Garlic Recipe

The best recipe for light and airy hummus with tahini, garlic, lemon and cumin.
Prep Time10 minutes
Cook Time40 minutes
Soaking Time8 hours
Total Time8 hours 50 minutes
Course: Main Course, Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: hummus, hummus tehina, tahini hummus
Servings: 4
Author: Rachel Lerro

Equipment

  • Food Processor

Ingredients

The Chickpeas

  • 1 C dried chickpeas ~210g
  • 1/4 tsp baking soda
  • water for soaking and cooking the chickpeas

The Tahini Sauce

  • 3 cloves garlic
  • 1/2 C lemon juice about 1.5 lemons
  • 1 1/2 tsp salt
  • 1 C tahini
  • 1/2 tsp cumin

To Serve

Instructions

Cook the Chickpeas

  • Soak: Add dried chickpeas to a large bowl, cover with plenty of water, and add the baking soda. Let soak overnight. The chickpeas will expand, so ensure there is at least 1–2 inches of water above them.
  • Cook: Drain and rinse the soaked chickpeas, then transfer them to a large pot and cover with fresh water.
  • Stovetop: Bring to a boil, then reduce to a simmer. Cook until the chickpeas are very soft and almost falling apart, about 2.5 hours (start checking around the 2-hour mark).
  • Pressure Cooker: My preferred method. Cook on high pressure for 40 minutes with a natural release.
  • Using Canned Chickpeas? Drain and rinse well. Cover with fresh water and simmer on the stovetop for 20–30 minutes until very, very soft.

Make the Tahini Base

  • In a food processor, blend the garlic, lemon juice, salt, and cumin. Let sit for 10 minutes to mellow out the raw garlic flavor.
  • Add the tahini and blend. The mixture will thicken and seize up at first.
  • Slowly add ice cubes (one at a time) and water as needed, blending until the mixture is smooth and creamy. The ice will also help keep the tahini cool while blending.

Make the Hummus

  • Add the cooked, drained chickpeas to the tahini sauce in the food processor. Blend for about 5 minutes, stopping occasionally to scrape down the sides.
  • Check the consistency, adding water or the chickpea cooking liquid as needed for a smooth, creamy texture.
  • Taste and adjust seasoning with more salt if needed.
  • Serve while still warm. Add a generous drizzle of olive oil and a sprinkle of sumac. Serve with fresh pita, pita chips, veggies, fresh herbs and olives.

Did You Make This Recipe?

Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!