Hummus: Creamy Middle Eastern Dip

Name: How to Make Hummus: Creamy Middle Eastern Dip | Easy & Delicious Hummus: Creamy Middle Eastern Dip Recipe
Total time: 10 min
Yield: 4
Cuisine: continental

Hummus is a creamy, protein-rich Middle Eastern dip made with chickpeas, tahini, garlic, olive oil, and lemon juice. It’s smooth, nutty, and perfect for dipping pita, veggies, or spreading on wraps and sandwiches.

prep time 10 Mins

cook time 10 Mins

chef Ankita Singh

Hummus is one of the most popular dips in Middle Eastern cuisine and has gained worldwide love for its creamy texture and rich, nutty flavor. The base is made from chickpeas blended with tahini (sesame seed paste), garlic, olive oil, lemon juice, and seasonings. Adding ice-cold water while blending is the secret to achieving a silky-smooth consistency.
This healthy dip is naturally vegan and gluten-free, rich in protein, fiber, and good fats. It can be served as part of a mezze platter, paired with pita bread, lavash, or vegetable sticks, or used as a spread in sandwiches and wraps.
Customizable and versatile, hummus can also be flavored with roasted red peppers, sun-dried tomatoes, caramelized onions, or herbs like parsley and cilantro. It’s quick to make and stays fresh in the refrigerator for several days.

Step 1

Blend the Base

Add chickpeas, garlic, tahini, lime juice, salt, cumin powder, chili flakes, and olive oil to a blender.
Start blending while adding ice-cold water gradually until smooth and creamy.

Step 2

Adjust & Garnish

Taste and adjust seasoning.
Transfer to a bowl, drizzle with olive oil, sprinkle paprika or chili flakes, and garnish with parsley.

Step 3

Serve

Serve with pita bread, lavash, vegetable sticks, or use as a spread in wraps and sandwiches.

Tips and Tricks

Peel chickpeas: For extra-smooth hummus, peel chickpeas before blending.
Roast garlic: For a milder, sweeter flavor, roast garlic cloves instead of using raw.
Consistency control: Ice water ensures fluffiness and creaminess.
Make-ahead: Hummus keeps well in the fridge for 4–5 days in an airtight container.
Flavor variations: Try roasted red pepper hummus, beetroot hummus, or coriander-jalapeño hummus.

Frequently Asked Questions

Yes. Rinse and drain them well before blending.

Traditional hummus uses tahini, but you can substitute with peanut butter or skip it for a lighter version.

Yes. Store in airtight containers for up to 2 months. Thaw in the fridge and whisk before serving.

Yes. It’s high in plant protein, fiber, and healthy fats, making it a nutritious snack or meal accompaniment.

Calories 180 Kcal

Total Fat 12 g

Carbs 13 g

Protein 5 g

ESSENTIAL ITEMS

1 cup cooked chickpeas (or canned, drained & rinsed)

8 piece garlic cloves (roasted for milder flavor, raw for pungency)

2 tbsp tahini

5 tbsp extra virgin olive oil (plus more for garnish)

2 tbsp lime juice

as per taste salt

0.5 tsp roasted cumin powder

0.5 tsp red chili flakes (optional, for heat)

3 tbsp ice-cold water (adjust for creaminess)

OPTIONAL

to garnish Olive oil

to garnish Paprika

to garnish Chili Flakes

to garnish Parsley

Recipe by:

Ankita Singh

255 Recipes

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Hummus: Creamy Middle Eastern Dip

Tips and Tricks

Frequently Asked Questions

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