
Silky smooth chickpea dip with tahini and lemon
Prep Time
15 min
Cook Time
0 min
Total Time
15 min
Servings
6
2 cups
Difficulty
Easy
Cost
Budget
$
Silky smooth chickpea dip with tahini and lemon
Ultra-creamy hummus made from scratch with chickpeas, tahini, lemon, and garlic. This dip is smoother and more flavorful than any store-bought version.
15m
Prep Time
0m
Cook Time
15m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
(Updated )
Great hummus starts with properly prepared chickpeas and high-quality tahini blended until impossibly smooth. The secret is blending the tahini and lemon first to create an emulsion before adding the chickpeas.
Blend tahini and lemon juice in a food processor for 1 minute until thick and pale.
Add garlic, salt, and half the ice water. Process 30 seconds.
Add chickpeas and remaining ice water. Blend 3-4 minutes, scraping sides, until completely smooth.
Taste and adjust salt and lemon. Thin with more ice water if needed.
Swirl onto a plate, drizzle with olive oil, and dust with paprika.
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Arrange on a platter for easy sharing at your next gathering
Nut-free option with a similar creamy texture
Better flavor and texture when cooked from scratch
Test Kitchen Pick
Tahini
Helpful Pantry Staple
Tahini can make or break texture. A smoother, better-balanced jar gives you creaminess without bitterness or a stubborn split texture.
This is one of the ingredients where texture quality shows up fast.
A good tahini jar pays off well beyond a single recipe.
Shop tahini for this recipePeel chickpea skins by rubbing them in a towel for the smoothest texture.
Use ice water instead of room-temp water for a fluffier, lighter dip.
Refrigerate in an airtight container for up to 5 days.
Serve cold or at room temperature. Stir and add a splash of water if thickened.
Per serving (0mg) · 6 servings
A light, low-calorie option · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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