Sauces & dips

Lemon tahini hummus

Name: Lemon tahini hummus
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Middle Eastern-inspired
Ingredients: 1 400 g can chickpeas, drained and rinsed; 3 tbsp tahini; 2 tbsp lemon juice; 1 small garlic clove; 2 tbsp olive oil; 3 tbsp cold water, plus more as needed; 0.25 tsp salt; 0.25 tsp ground cumin

Tahini thickens when lemon first hits it, then loosens as water is added.

Prep 15 minCook 0 minEasyServes 6

Let’s cook

Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.

Let’s make it.

Blend the base
Put tahini, lemon juice, garlic, salt, and cumin in a food processor. Blend for 30 seconds, scraping the sides.
Add chickpeas
Add chickpeas and oil and process for 1–2 minutes, stopping to scrape the bowl as necessary.
Adjust texture
With the machine running, add cold water gradually. Blend until as smooth as your machine allows. Add more water a tablespoon at a time for a lighter texture.
Taste and serve
Taste for lemon and salt. Spoon into a bowl and serve with vegetables or bread. Refrigerate leftovers promptly; use clean utensils when serving.

A little kitchen wisdomTahini thickens when lemon first hits it, then loosens as water is added. Blend patiently and adjust the texture a little at a time.

Make it your own

Roasted garlic gives a mellower flavor. Omit cumin if you prefer a simpler profile.

Build a skill while you cookMise en place: cook without the scramble →Learn to season with confidence →

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Refrigerate perishable leftovers promptly. Read our food storage guide.

Keep the inspiration going.

Sauces & dips

Lemon tahini hummus

Let’s make it.

Blend the base

Add chickpeas

Adjust texture

Taste and serve

Make it your own

Keep the inspiration going.

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