Humus in a small brown dish with chopped parsley on top. The hummus is on a wooden board with sliced cucumbers, grape tomatoes, two lemon slices and four orange pepper halves filled with hummus.

Creamy Garlic and Lemon Hummus with Tahini

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Hummus is such a great item to have in the fridge! It pairs so well with veggies and makes a great snack. Once you realize how easy it is to make at home, you’ll ditch the store bought brands and opt to make your own. It’s much more cost-effective since the most expensive ingredient is tahini. One container of tahini makes several batches of hummus and is a great ingredient to have on hand for sauces and other recipes!

This is a really nice base recipe for hummus that you can easily customize with your favorite toppings or add-ins. You can also leave the tahini out if you don’t care for it and the recipe will work as is. Some of my favorite things to add to hummus are: roasted red peppers, chopped Kalamata olives, or dill. In this recipe, the lemon and the garlic flavors are more in the background. If you want to increase the lemon or garlic flavors, just go ahead and add more! Be sure to scale back the ice water if you are adding more lemon juice since it’s a liquid.

For a quick and easy snack, I add some hummus to my bowl, sprinkle it with Everything Bagel Seasoning and then use small peppers, tomatoes, or cucumber slices for dipping. So good!

As seen on instagram here.

If you’re feeling snacky, here are a few of my other favorite snack recipes for you to check out: cheesy flatbread, cheddar ranch crackers, and spinach dip!

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Creamy Garlic and Lemon Hummus with Tahini

Recipe by Sarah
0.0 from 0 votes
Course: Appetizers, Snacks, Dips, SidesDifficulty: Easy


Prep time


Cooking time




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A creamy and flavorful hummus recipe that’s better than store bought and only takes 30 minutes!

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  • 1 15 oz can of garbanzo beans

  • 1/2 tsp baking soda

  • 1/4 c freshly squeezed lemon juice

  • 1 clove garlic, minced

  • 1/2 tsp fine salt

  • 1/4 c tahini

  • 1/2 tsp cumin

  • 2 tsp extra virgin olive oil


  • Start by boiling your garbanzo beans. Place them in a small pot and cover them with water by a few inches. Add the baking soda and bring them to a boil. Set a timer for 20 mins and then drain them using a mesh sieve when done. Boiled garbanzo beans, drained and in a red bowl.
  • While they’re boiling, add lemon juice, garlic and salt to a blender or food processor and blend on high for 30 seconds.
  • Add tahini and blend again until the mixture is creamy. Add 2 tbsp of ice water to this and blend once more. Be sure to scrape down the sides if the mixture is sticking.Lemon juice, garlic, tahini, salt and ice water blended until it's creamy.
  • Next add the boiled garbanzo beans and the cumin. If you like your hummus to be spicy, you can add red pepper flakes here as well. Blend this up until smooth. Uncover so that you can scrape down the sides as needed.
  • Add the olive oil and blend again until smooth, scraping down the sides if needed.
  • Taste the hummus to see if you need to add more seasoning or lemon juice. If it is too thick, you can add a bit more ice water and blend again.
  • Once the hummus is done, carefully remove in from the bender and either serve or store in an airtight container. Creamy hummus in a red bowl. Thee is a tea towel in the background with flowers, leaves and carrots.



  • I like to use Better Call Sal for this instead of plain salt, but use what you have on hand.
  • Boiling the garbanzo beans will result in a creamy and smooth hummus. It isn’t necessary, but I prefer the end result.
  • If you don’t care for tahini, you can leave it out and the recipe will still be great!

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