This hummus recipe loves a splash of lemon and a good swirl of tahini. It’s a mediterranean hummus recipe you can pull off on a busy weeknight. If you ever wanted a recipe for hummus that tastes like a café favorite, this is it. I whisk tahini with lemon first, then I add chickpeas and a touch of ice water. The result feels like the best hummus recipe I’ve made at home. We keep it vegan so it’s a true vegan hummus recipe, and if you’re in the mood for a bright twist, try a carrot hummus recipe riff. Love citrus? Turn it into a zippy lemon hummus recipe. Grab pita. Call a friend. Scoop generously.
Table of Contents
- 1) Key Takeaways
- 2) Easy Creamy Mediterranean Hummus Recipe
- 3) Ingredients for Creamy Mediterranean Hummus
- 4) How to Make Creamy Mediterranean Hummus
- 5) Tips for Making Creamy Mediterranean Hummus
- 6) Making Creamy Mediterranean Hummus Ahead of Time
- 7) Storing Leftover Hummus
- 8) Try these dips next!
- 9) Creamy Mediterranean Hummus
- 10) Nutrition
1) Key Takeaways
I call this creamy hummus a weeknight rescue. I whisk tahini with lemon, I add chickpeas, and I let a splash of ice water loosen the mix. The bowl turns silky fast. This method keeps flavor bright and the texture smooth. It works for a busy cook and it works for a lazy Sunday too.
We keep the pantry list short. Chickpeas, tahini, lemon, garlic, cumin, olive oil. I like a pinch of salt that wakes the palate, not a wall of salt that shouts. A drizzle of oil on top adds shine and a soft finish. I serve it with warm pita and a plate of crisp veggies.
I write for Camila Cooks and I test this in my tiny kitchen with a slightly loud blender. The hummus holds well for days, the taste even blooms on day two. The main keyword hummus recipe fits this bowl well, and yes, this hummus recipe loves feedback, so tell me what you tweak.
2) Easy Creamy Mediterranean Hummus Recipe
We chase ease here and we keep charm. This hummus recipe starts with tahini and lemon to build a fluffy base. I repeat the main phrase hummus recipe here on purpose, since it anchors what we do and how we do it.
I whisk, I taste, I nudge the salt. The food processor hums like a mild fan. I scrape the sides with a spatula and I keep the blades moving. The mix turns pale and light. I sit back a second and I grin because the work feels simple and the payoff feels big.
The vibe sits casual. You can dress it with parsley or sumac, or leave it plain and let the lemon lead. Friends wander in, they dip, they nod. I nod back. We call that success. Short keyword hummus slides in here, and so does tahini, and chickpeas carry the rest.
3) Ingredients for Creamy Mediterranean Hummus
Chickpeas I use canned for speed or cooked from dry when time allows. The beans taste mild and nutty. They give body and a soft bite that the blades turn into a cloud. Drain and rinse well so the flavor reads clean.
Tahini The paste tastes toasty and deep. I stir the jar so the oil blends in. Tahini teams with lemon and turns airy when whipped. This gives lift and that satiny feel we chase in a bowl like this.
Lemon Juice Fresh juice makes the base bright and lively. I squeeze a small fruit and taste as I go. The acid cuts through the richness and wakes the palate in each scoop. It also plays nice with cumin.
Garlic One small clove does the job. I mince it fine so the bite stays gentle. Raw garlic loves lemon and tahini, so the mix tastes round, not harsh. My blender handles the rest.
Olive Oil A little inside for body and a ribbon on top for shine. I reach for extra virgin with a soft pepper note. The oil finishes each bite and brings the toppings together.
Cumin Ground cumin adds warmth. I sprinkle a modest pinch so the spice supports the lemon. The taste sits in the back and keeps things cozy.
Fine Sea Salt I add small pinches and taste between. Salt brings the parts together and lets the chickpeas speak up. Go slow and stop when the balance feels right.
Ice Water Cold water turns the paste fluffy. I drip it in with the motor running. The mix lightens at once and spreads smooth on pita.
4) How to Make Creamy Mediterranean Hummus
Step 1 I blend tahini and lemon until the color turns pale and the texture turns light. This whip matters. The base puffs a bit and sets us up for a smooth finish.
Step 2 I add garlic, olive oil, cumin, and a small pinch of salt. I run the blade and scrape the bowl once. This builds a united base that tastes bright and warm.
Step 3 I add chickpeas and let the machine work for a minute or two. I pause and scrape. Then I blend again until the texture looks like soft frosting. The longtail phrase creamy homemade hummus fits here.
Step 4 I stream in ice water one spoon at a time with the motor on. The mix loosens and turns silky. I stop when a spoon swirls through without drag. Longtail phrase easy hummus without peeling chickpeas fits here once too.
Step 5 I taste. I adjust salt or lemon. I spoon the hummus into a wide bowl and pull a shallow well with the back of a spoon. A gloss of oil lands in that well and catches the light.
Step 6 I add a dust of paprika or sumac and a pinch of parsley. I set warm pita on the side. The last longtail phrase smooth hummus with tahini and lemon feels earned now.
5) Tips for Making Creamy Mediterranean Hummus
For a lighter feel, whip tahini with lemon first. This small move gives lift and makes the puree spread like a dream. I skip peeling beans. The blade handles the skins and the ice water trick smooths any rough edge.
Salt in stages. Tiny pinches let you steer taste with care. A squeeze of lemon at the end wakes the bowl if it reads flat. A spoon of cold water fixes a thick batch. Work slow and stop when the spoon trails softly.
Serve with crunch and color. Crisp cucumbers, carrots, celery. Warm pita or toasted bread. I like a crack of black pepper. For keyword work, the term hummus recipe can sit once here without fuss.
6) Making Creamy Mediterranean Hummus Ahead of Time
I make this in the morning and tuck it in the fridge. The taste grows round by dinner. The surface may set a light film. I stir once and it turns shiny again. A splash of cold water loosens it right away.
Store it in a shallow container so you can serve from the same bowl. Press a piece of parchment on the surface to limit air. Pull the bowl out twenty minutes before guests arrive so the texture softens.
For parties I double the batch. I keep toppings on the side. A small dish of sumac, a small dish of parsley, a bottle of olive oil. Guests play and the table looks lively. The brand voice comes from Camila of Camila Cooks at https://www.camilacooks.com.
7) Storing Leftover Hummus
Leftovers keep well for five days in the fridge. I cover the bowl tight and label the date so I stay honest. If the texture thickens, I stir in a spoon of cold water. If the taste dulls, I add a squeeze of lemon.
I pack small containers for lunches. Pita wedges sit in a bag, carrots in another, hummus in a third. The mid day snack hits the spot and keeps me steady through the afternoon.
For a change up, I blend in a roasted carrot or two with a fresh batch. The color turns sunny and the flavor nudges sweet. That small riff keeps the routine fresh without extra work.
8) Try these dips next!
9) Creamy Mediterranean Hummus
Creamy Mediterranean Hummus Recipe | Camila Cooks
Ingredients
For the Hummus
- 1 can chickpeas 15 oz drained and rinsed or 1 1/2 cups cooked
- 1/4 cup tahini well stirred
- 3 tbsp fresh lemon juice
- 1 small garlic clove minced
- 2 tbsp extra virgin olive oil plus more for serving
- 1/2 tsp ground cumin
- 1/2 to 3/4 tsp fine sea salt to taste
- 2 to 4 tbsp ice water to loosen
Optional Toppings
- Olive oil for drizzling
- Pinch of smoked paprika or sumac
- Fresh parsley chopped
- Za’atar to taste
- Warm pita and crunchy veggies for serving
Instructions
For the Hummus
- In a food processor blend tahini and lemon juice 60 to 90 seconds until light and creamy.
- Add garlic olive oil cumin and salt then blend again to combine.
- Add chickpeas and process 1 to 2 minutes scraping the bowl as needed until very smooth.
- With the motor running drizzle in ice water 1 tbsp at a time until the hummus turns silky and spreadable.
To Serve
- Taste and adjust salt or lemon.
- Spoon into a shallow bowl make a loose well and drizzle with olive oil.
- Dust with paprika or sumac sprinkle parsley and a little za’atar.
- Serve with pita and vegetables.
10) Nutrition
A two tablespoon scoop offers about one hundred calories with a balance of carbs, protein, and fat. Fiber lands near two grams which helps satiety. Protein lands near two to three grams. The numbers shift with toppings and oil on top.
Sodium stays modest if you salt with care. Lemon brightens without adding any sodium. Olive oil brings mostly monounsaturated fat which plays nice with a balanced kitchen. Chickpeas add iron and folate in small amounts.
I keep nutrition plain and honest. Real food, simple steps, steady flavor. That frame guides every test on Camila Cooks and shapes the way I write for you.
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