This is my simple, creamy hummus. Creamy, lemony, and garlicky, with just enough tahini to taste “right” without being bitter. It’s the kind of recipe you can make in 5 minutes and serve with pita chips, veggies, or as part of a Lebanese mezze spread.

If you want it extra smooth, I included two quick tricks below.

Protein-forward note:

Hummus has some protein from chickpeas and tahini, but it’s best as a protein-supporting side. To make it a protein-forward meal, pair it with chicken, fish, eggs, or add extra chickpeas and serve with a big salad.

Protein per serving: 7 g
Protein score: Treat (under 10g)

Simple creamy hummus

Author: Gaila Pérez - The Petit Gourmet

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Ingredients

1 15 oz can chickpeas, rinsed
2 garlic cloves
3 tablespoons olive oil plus more for serving
2 tablespoons fresh lemon juice
2 ½ tablespoons tahini optional
¼ teaspoon paprika
¼ teaspoon cumin
salt to taste
¼ teaspoon paprika for topping
1 to 2 tablespoons water as needed

Instructions

Add chickpeas and garlic to a food processor (or blender).
Add olive oil, lemon juice, tahini (if using), and salt. Blend until creamy.
Add 1 to 2 tablespoons water, a little at a time, until you reach the texture you like.
Taste and adjust: more lemon, a pinch more salt, or a bit more tahini. top with a couple of ice cubes, it will make it super creamy.
Spoon into a bowl. Drizzle with olive oil and sprinkle paprika.

Nutrition

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Make it extra smooth (2 quick tricks)

Blend the hummus a full minute longer than you think you need.
If you have time, rub chickpeas gently in a towel to remove some skins before blending.

Protein Boost Options (choose 1)

Blend in extra chickpeas or serve hummus with a chickpea salad on the side.
Pair with boiled eggs, grilled chicken, tuna, or salmon for a protein-forward plate.
Blend in 2 to 3 tablespoons Greek yogurt (extra protein + creamy).

To make this a 30g+ protein meal

To make this a 30g+ protein meal: serve hummus with a main protein (chicken, fish, tuna, eggs, or kafta) and a big salad. Hummus is the creamy support, not the whole meal.

Serving ideas

With pita chips or warm pita
With cucumber, carrots, and peppers
As a spread in wraps and sandwiches
As part of a Lebanese mezze board

Tiny FAQ (2 questions)

FAQ

Do I have to use tahini in hummus?
No. Tahini makes it taste classic, but you can skip it and add a little more olive oil and lemon.

How do I fix hummus that tastes bitter?
Use less tahini, add a touch more lemon and salt, and make sure your tahini is fresh (old tahini can taste bitter).

Storage + make-ahead tips

Fridge: Store hummus in an airtight container for 4 to 5 days.
Keep it creamy: Smooth the top and add a thin layer of olive oil before closing the lid. This helps prevent it from drying out.
Stir before serving: Hummus can thicken in the fridge. Stir and add 1 to 2 teaspoons water or lemon juice to loosen it.
Meal prep: Make it the day before. Hummus tastes even better after a few hours once flavors settle.
Freezer (optional): You can freeze hummus up to 2 months. Thaw overnight in the fridge, then whisk well. Texture may be slightly less silky, but it still works. Add a drizzle of olive oil to refresh it.

Flavor upgrades (pick one “direction”)

1) Roasted garlic hummus. Roast a whole head of garlic, then blend in 2 to 4 cloves. Sweeter, deeper flavor, less bite.

2) Lemon and herb hummus. Add extra lemon zest plus a handful of parsley or cilantro. Bright and fresh.

3) Spicy harissa hummus. Blend in 1 to 2 teaspoons harissa (or a pinch of chili flakes + smoked paprika). Finish with olive oil.

4) Smoky paprika hummus. Add ½ teaspoon smoked paprika and a tiny pinch of cumin. Top with more paprika.

5) Za’atar hummus. Stir in 1 to 2 teaspoons za’atar. Top with olive oil and a sprinkle of za’atar.

6) Olive hummus. Blend in ¼ cup pitted olives. Great for a mezze board.

7) Roasted red pepper hummus. Blend in ½ cup roasted red peppers (jarred is fine). Slightly sweet, super crowd-pleasing.

8) Extra creamy “restaurant style”. Add 2 to 3 tablespoons ice-cold water or a couple of ice cubes while blending (yes, cold water or ice) and blend longer. You’ll get a lighter, whipped texture.

If you are cooking protein-forward after 45, check out my other high-protein recipes and meal ideas on the blog.