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–+ servings

Extra-Smooth Hummus

This easy food recipe delivers ultra-smooth hummus that's packed with creamy tahini, a hint of garlic, and a citrusy brightness from lemon juice. Perfect as a dip or spread, it pairs beautifully with fresh naan, pita chips, or roasted vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Cuisine Middle Eastern
Servings 8

Equipment

  • Pressure cooker or stovetop pot
  • Food processor or high-speed blender

Ingredients
  

  • 2 14-ounce cans chickpeas
  • 2 garlic cloves smashed
  • ¼ teaspoon ground cumin
  • Juice of 1 lemon plus more as needed
  • ½ cup tahini
  • 2 tablespoons extra-virgin olive oil plus more for serving
  • Flaky sea salt to taste
  • Toasted pine nuts for serving (optional)
  • Pepita Version: Substitute 1½ cups shelled and roasted pumpkin seeds (pepitas) for the tahini.

Instructions
 

Pressure Cooker Method (10 minutes + additional time to come to pressure):

  • Combine the chickpeas, the liquid from the cans, and the garlic in the pressure cooker. Lock the lid, set to high pressure, and cook for 10 minutes. Release the pressure naturally or quickly, then open the lid.
  • Reserve ½ cup of the cooking liquid. Drain the rest and transfer the chickpeas and garlic to a food processor. Pulse for about 3 minutes until mostly smooth.
  • Add the cumin, lemon juice, tahini (or pepita paste), and olive oil. Blend for 1 minute. Gradually add the reserved cooking liquid, 1 tablespoon at a time, until the desired consistency is achieved. Season with flaky sea salt to taste.
  • Serve the hummus in a bowl with a drizzle of olive oil and toasted pine nuts, if desired.

Stovetop Method (30 minutes):

  • In a large pot, combine the chickpeas, the liquid from the cans, and the garlic. Cook over medium-high heat until the chickpeas fall apart, about 20–30 minutes.
  • Proceed with the same steps as for the pressure cooker method.

Notes

  • For extra flavor, garnish with a sprinkle of smoky paprika or a handful of roasted pumpkin seeds.
  • Store in an airtight container in the refrigerator for up to 1 week.
  • Adjust lemon juice or salt to balance the hummus to your taste.
Keyword creamy tahini dip, Easy Food Recipes, Easy hummus recipe, healthy homemade hummus, hummus for appetizers, lemon tahini dip, pressure cooker hummus, quick hummus ideas, smooth hummus recipe, stovetop hummus
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