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Creamy Homemade Hummus

The creamiest homemade hummus recipe with roasted garlic, lemon and cumin. A healthy and inexpensive crowd-pleasing dip! 
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Author What Jessica Baked Next


  • 240 g chickpeas (this is usually 400g/14 ounce can before draining)
  • 1/2 teaspoon bicarbonate of soda
  • 1/2-1 lemon juiced
  • 3-4 cloves of roasted garlic (or one clove of garlic)
  • 120 g tahini
  • 2-3 tablespoons ice-cold water plus extra if needed
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste


  • Drain the can of chickpeas and rinse. Add to a medium saucepan and cover with several inches of water. Add the bicarbonate of soda and boil this mixture for 20 minutes - watch it carefully in case it boils over and turn the heat down slightly if needed. The chickpeas are ready when they look bloated, the skins are falling off and they're soft. Drain the chickpeas over a sieve and run cold water over them for about 30 seconds - set aside for later.
  • Place the lemon juice, garlic and tahini in a food processor and process until the mixture is thick and creamy. With the food processor running, add 2 tablespoons of water. Stop the mixer and scrape down the sides and continue blending until the mixture is ultra light and fluffy - about a minute.
  • Add the olive oil, cumin and salt and pepper and drained chickpeas. Blend until smooth (approx. 2 more minutes), adding more water a tablespoon at a time until you have the consistency you want.
  • Taste the hummus and adjust seasoning - add more lemon juice if desired and more salt and pepper. Serve the hummus topped with garnishes of your choice. The hummus will keep for up to one week covered in the fridge.