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Plate of hummus, topped with paprika and surrounded by vegetables

Kid-Pleasing Creamy Hummus

A smooth, bright hummus that emphasizes citrus and garlic.
Prep Time 15 mins
Course Snack
Cuisine Mediterranean, Middle Eastern


  • Food Processor
  • Small bowls
  • Strainer
  • Rubber spatula


  • 2 Lemons
  • ½ cup Tahini
  • ¼ cup olive oil
  • ½ cup water
  • 2 cans chickpeas Approx. 500 ml cans
  • 2 cloves garlic Large
  • 1 tsp salt


  • Prepare the produce. Wash the lemons and peel the garlic cloves. Drain and thoroughly rinse the chickpeas. Set aside.
  • Juice the lemons into a small bowl.
  • Add tahini to the bowl of the food processor. If your food processor has both a small and large bowl, this is a great use for the small bowl.
  • Pour the lemon juice through the strainer into the tahini so that no pulp or seeds make it into the bowl.
  • Turn on the food processor and cream together the tahini and lemon juice for 30 seconds.
  • Scrape down the sides of the bowl.
  • Turn on the food processor again and cream together the tahini and lemon juice for another 35 seconds.
  • Set aside the tahini/lemon juice. It should be light and creamy. This will help the final texture
    Lemon juice and tahini, creamed together
  • In the large bowl of your food processor, pulse the chickpeas and garlic until broken up and thoroughly mixed.
  • Add oil, tahini, salt, and half the water.
  • Blend for 30 seconds. Scrape down the sides of the bowl to ensure everything is getting evenly incorporated.
  • Repeat blending and scraping until about two minutes have elapsed and the hummus starts to look smooth and homogeneous.
    Processed hummus
  • For slightly looser hummus, add the rest of the water.
  • Blend in the food processor for up to another two minutes, or until desired consistency is reached.


This makes quite a lot of hummus, so I often divide it into two portions. One will be stored in the fridge in an airtight container, and keeps well for... well, it's never lasted long enough to go off, so I assume it lasts up to about a week. The other gets topped with more oil and frozen.
Dress it Up
I like topping this hummus with a little smoky spicy paprika. It balances out the bright, light, acidic flavour.
Keyword citrus, garlic, hummus, sesame