Add the lemon juice and tahini to the food processor and blend for about 30 seconds until creamy. This step helps whip the tahini and makes the hummus extra smooth.
Add the garlic, olive oil, cumin, and salt. Blend again until well combined.
Add the chickpeas and process for 1 to 2 minutes, scraping down the sides as needed.
With the processor running, slowly add cold water one tablespoon at a time until the hummus reaches your desired consistency.
Taste and adjust seasoning if needed. Serve immediately or chill for later.
Notes
Tips for the Best Homemade Hummus
For ultra-smooth hummus, peel the skins off the chickpeas. It takes a few extra minutes but makes a noticeable difference. Use fresh lemon juice, not bottled, for the brightest flavor. Always blend the tahini and lemon juice first to create a creamy base before adding anything else. Adding cold water instead of olive oil for thinning keeps the hummus light and fluffy.
Variations and Substitutions
Roasted Garlic Hummus: Roast a whole garlic bulb and use one or two cloves for a sweeter flavor. Roasted Red Pepper Hummus: Add half a cup of jarred or homemade roasted red peppers. Spicy Hummus: Blend in a pinch of cayenne or a spoonful of harissa. No Tahini Option: Substitute tahini with unsweetened Greek yogurt or extra olive oil, though flavor will change slightly. Herb Hummus: Add fresh parsley, cilantro, or basil for a fresh twist.