Snack / Middle Eastern
Classic Lemon Tahini Hummus
Chickpeas, tahini and lemon blend into smooth hummus. Whip the tahini with water first for a lighter, creamier texture.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 10 minutes
- Cook
- 0 minutes
- Total
- 10 minutes
- Serves
- 6
Gather your ingredients
Everything you need.
Allergen notes
- Contains sesame.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Blend tahini, lemon juice and cold water for 1 minute until pale and smooth.
Add chickpeas, garlic, cumin, salt and olive oil.
Blend for 2–3 minutes, scraping down the sides, until creamy.
Taste and add water a spoonful at a time for your preferred consistency.
0 of 4 steps complete
A little kitchen know-how
- Blend the tahini first for a lighter, smoother texture.
Make it yours & keep it well
Add 100 g cooked beetroot for a pink hummus; reduce water slightly.
Storage: Refrigerate for 3 days or freeze for 2 months.
Estimated nutrition per serving
220 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days or freeze for 2 months.
Can I adapt this plant-based recipe?
Add 100 g cooked beetroot for a pink hummus; reduce water slightly.
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