Creamy Hummus With Olive Oil Drizzle – Smooth, Flavorful, and Easy

Silky, sunny, and loaded with flavor, this hummus is the kind you keep going back to with a warm pita in hand. It’s simple enough for a weeknight snack yet impressive enough for a dinner spread. The key is balance: bright lemon, rich tahini, and a soft, cloud-like texture.

You’ll get that restaurant-level creaminess without fuss or special tools. Make it once, and it might become your go-to dip for everything from raw veggies to sandwiches.

Creamy Hummus With Olive Oil Drizzle - Smooth, Flavorful, and Easy

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 6 servings

Ingredients

  

• 1 can (15 ounces) chickpeas, drained and rinsed (or 1.5 cups cooked)
• 1/3 to 1/2 cup tahini (smooth, well-stirred)
• 1 large lemon (zest optional, juice needed)
• 1 small garlic clove (or 1/2 clove if you prefer mild)
• 1/4 to 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon ground cumin (optional but recommended)
• 2–6 tablespoons ice-cold water (or aquafaba—the liquid from the chickpea can)
• 2–3 tablespoons extra-virgin olive oil, plus more for drizzling
• Paprika or Aleppo pepper (optional, for garnish)
• Fresh parsley (optional, chopped, for garnish)
• Warm pita, pita chips, or vegetables for serving

Instructions

 

• Prep the chickpeas. Drain and rinse the chickpeas under cool water. For extra smooth hummus, rub them gently between your fingers under running water to loosen some skins. Don’t stress about removing every skin—just a quick pass is enough.
• Soften the flavors. In a small bowl, combine the tahini with the lemon juice and 2 tablespoons of ice-cold water. Stir until the mixture lightens in color and thickens. This step helps the tahini emulsify, which creates that silky texture.
• Tame the garlic. Mince the garlic, then mash it with a pinch of salt using the side of a knife until it’s a smooth paste. This brings the flavor without harsh bite.
• Blend the base. Add the chickpeas, tahini mixture, garlic paste, cumin, and 2 tablespoons olive oil to a food processor or high-speed blender. Blend until the mixture starts to smooth out, scraping down the sides as needed.
• Adjust consistency. With the machine running, slowly add more ice-cold water (or aquafaba) a tablespoon at a time. Aim for a soft, whipped texture that still holds gentle peaks. You’ll likely need 3–6 tablespoons total.
• Season to taste. Add salt and more lemon juice as needed. The flavor should feel bright, nutty, and well-rounded. If it tastes flat, try a pinch more salt; if it feels heavy, a squeeze more lemon helps.
• Warm it up (optional, but great). For an ultra-smooth finish, blend for another 30–60 seconds. Slight friction warms the hummus, making it extra creamy.
• Plate and garnish. Spoon the hummus into a shallow bowl. Use the back of a spoon to create swoops across the surface. Drizzle generously with extra-virgin olive oil, then sprinkle with paprika or Aleppo pepper and a bit of chopped parsley.
• Serve. Pair with warm pita, crisp cucumbers, carrot sticks, or cherry tomatoes. It also makes a great spread for wraps and toast.

What Makes This Special

This hummus is all about the texture and the finish. It leans extra creamy, with a smooth body that spreads like butter and never feels heavy.

The olive oil drizzle on top does more than look pretty—it adds a fresh, peppery finish and helps carry the aromatics. With a few pro tips, you’ll get consistent, dreamy results every time.

• Ultra-Creamy Technique: A quick rinse, a warm blend, and enough liquid to create a lush texture.
• Balanced Flavor: Tangy lemon, nutty tahini, a hint of garlic, and salt tuned to taste.
• Versatile: Serve as a dip, spread, or base for grain bowls and roasted vegetables.
• Make-Ahead Friendly: Stays smooth and flavorful with simple storage tips.

Shopping List

• 1 can (15 ounces) chickpeas, drained and rinsed (or 1.5 cups cooked)
• 1/3 to 1/2 cup tahini (smooth, well-stirred)
• 1 large lemon (zest optional, juice needed)
• 1 small garlic clove (or 1/2 clove if you prefer mild)
• 1/4 to 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon ground cumin (optional but recommended)
• 2–6 tablespoons ice-cold water (or aquafaba—the liquid from the chickpea can)
• 2–3 tablespoons extra-virgin olive oil, plus more for drizzling
• Paprika or Aleppo pepper (optional, for garnish)
• Fresh parsley (optional, chopped, for garnish)
• Warm pita, pita chips, or vegetables for serving

Instructions

1. Prep the chickpeas. Drain and rinse the chickpeas under cool water. For extra smooth hummus, rub them gently between your fingers under running water to loosen some skins.

   Don’t stress about removing every skin—just a quick pass is enough.

2. Soften the flavors. In a small bowl, combine the tahini with the lemon juice and 2 tablespoons of ice-cold water. Stir until the mixture lightens in color and thickens. This step helps the tahini emulsify, which creates that silky texture.
3. Tame the garlic. Mince the garlic, then mash it with a pinch of salt using the side of a knife until it’s a smooth paste.

   This brings the flavor without harsh bite.

4. Blend the base. Add the chickpeas, tahini mixture, garlic paste, cumin, and 2 tablespoons olive oil to a food processor or high-speed blender. Blend until the mixture starts to smooth out, scraping down the sides as needed.
5. Adjust consistency. With the machine running, slowly add more ice-cold water (or aquafaba) a tablespoon at a time. Aim for a soft, whipped texture that still holds gentle peaks.

   You’ll likely need 3–6 tablespoons total.

6. Season to taste. Add salt and more lemon juice as needed. The flavor should feel bright, nutty, and well-rounded. If it tastes flat, try a pinch more salt; if it feels heavy, a squeeze more lemon helps.
7. Warm it up (optional, but great). For an ultra-smooth finish, blend for another 30–60 seconds.

   Slight friction warms the hummus, making it extra creamy.

8. Plate and garnish. Spoon the hummus into a shallow bowl. Use the back of a spoon to create swoops across the surface. Drizzle generously with extra-virgin olive oil, then sprinkle with paprika or Aleppo pepper and a bit of chopped parsley.
9. Serve. Pair with warm pita, crisp cucumbers, carrot sticks, or cherry tomatoes.

   It also makes a great spread for wraps and toast.

Keeping It Fresh

Store hummus in an airtight container in the fridge for up to 5 days. Press a piece of parchment directly onto the surface to minimize oxidation if you like. Before serving leftovers, stir with a spoon and add a drizzle of olive oil or a splash of water to refresh the texture.

Hummus can be frozen for up to 2 months, though the texture may loosen slightly after thawing.

Thaw overnight in the fridge, then reblend or whisk with a spoonful of ice water to revive the creaminess.

Benefits of This Recipe

• Plant-powered protein and fiber: Chickpeas deliver both, helping you feel full and satisfied.
• Healthy fats: Tahini and olive oil bring heart-friendly fats and a smooth mouthfeel.
• Budget-friendly: A can of chickpeas, lemon, and pantry staples turn into a generous bowl.
• Customizable: Easy to tweak for garlic lovers, spice fans, or those who prefer a light lemon kick.
• Meal-prep friendly: Make ahead and use throughout the week for snacking, sandwiches, and bowls.

What Not to Do

• Don’t skip the cold liquid. Ice-cold water or aquafaba is key to a whipped, creamy finish.
• Don’t overdo the garlic. Raw garlic can take over. Start small and adjust after blending.
• Don’t use bitter tahini. Taste your tahini; if it’s stale or bitter, your hummus will be too. Choose a fresh, smooth brand.
• Don’t forget salt and acid. If the flavor seems dull, it likely needs a pinch more salt or a squeeze of lemon.
• Don’t serve it ice-cold. Let hummus sit at room temp for 10–15 minutes before serving for the best texture and flavor.

Recipe Variations

• Roasted Red Pepper Hummus: Blend in 1/2 cup jarred roasted peppers (drained) and a pinch of smoked paprika.
• Herby Green Hummus: Add 1 cup packed parsley and cilantro with a splash of extra lemon.
• Spicy Harissa Hummus: Stir in 1–2 teaspoons harissa paste and finish with chili oil.
• Lemony Sumac Hummus: Add lemon zest and 1 teaspoon ground sumac for a citrusy, tangy lift.
• Caramelized Onion Hummus: Fold in 1/2 cup finely chopped caramelized onions for sweetness and depth.
• Smoky Chipotle Hummus: Blend in 1 chipotle in adobo plus 1 teaspoon adobo sauce for heat and smoke.
• Toasted Pine Nut Topping: Sprinkle warm, lightly toasted pine nuts and a dusting of cumin over the olive oil drizzle.

FAQ

Can I use dried chickpeas instead of canned?

Yes.

Soak 1 cup dried chickpeas overnight, then simmer until very tender. For extra softness, add a pinch of baking soda to the cooking water. You’ll end up with about 3 cups cooked; use 1.5 cups for this recipe and save the rest for another batch or a salad.

How do I fix grainy hummus?

Blend longer than you think, and add more ice-cold water or aquafaba a tablespoon at a time.

A touch more tahini can also help. If it’s still grainy, your chickpeas may be undercooked—especially if you started with dried beans.

What olive oil is best for drizzling?

Use a good-quality extra-virgin olive oil with a clean, peppery finish. You don’t need much, but it should taste great on its own since it’s a final flavor note.

Save very strong, bitter oils for cooking rather than finishing.

Can I make it without tahini?

You can swap tahini for cashew butter or almond butter, though the flavor will be different. Another option is to blend in a bit of Greek yogurt for creaminess, but start small to avoid thinning the hummus too much.

How do I make it extra garlicky without it tasting harsh?

Roast a garlic clove or two and blend them in, or briefly sizzle minced garlic in olive oil over low heat to tame the sharpness. You’ll get a deeper, rounder garlic flavor without the bite.

Is peeling chickpeas necessary?

No, but removing some skins helps with smoothness.

A quick rinse and gentle rub under water is usually enough. The blending and cold liquid will handle the rest.

Why use cumin?

Cumin adds warmth and a subtle earthiness that ties the lemon and tahini together. It’s optional but offers a classic hummus note that many people recognize and love.

How do I serve hummus for a party?

Spread it on a platter, create swoops, and drizzle generously with olive oil.

Add toppings like chopped parsley, paprika, toasted pine nuts, or a scatter of olives. Serve with warm pita wedges, crunchy vegetables, and a small bowl of extra oil for dipping.

Final Thoughts

Great hummus is about texture, balance, and a generous olive oil finish. With a few simple steps, you can turn pantry staples into a bowl of creamy comfort that elevates any snack or meal.

Keep the basics the same, tweak the flavors to your taste, and enjoy the kind of hummus that disappears fast—always a good sign.