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12-20 servings


0 hours 20 mins


0 hours 0 mins


0 hours 20 mins
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2 15.5-ounce cans chickpeas, drained and liquid reserved

2/3 Cup of liquid from chickpeas

2/3 Cup tahini

1 Garlic clove,  grated

1/4 Tsp. ground cumin

2 Lemons, juiced

½ Tsp. Sriracha

Kosher salt  to taste

Extra-virgin olive oil, for drizzling

Smoked paprika, for sprinkling

Toasted pita bread or pita chips for serving


1. Drain the chickpeas and save the liquid.  Reserve a couple of tablespoons of the chickpeas for garnish at the end.

2. Using a food processor, mix the tahini, garlic and cumin. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid and process until light and super creamy.  (about 2 minutes). 

3. Add the chickpeas, the lemon juice, sriracha and 1/2 teaspoon salt to start to the tahini mixture. Process until the mixture is extremely smooth.  (about 4 minutes)  Scrape down the sides of the food processor occasionally.  Thin with more of the chickpea liquid if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.

4. Spoon the hummus into a shallow bowl, making swirls on top to create little wells to capture the olive oil you will be adding.   Then, drizzle the top of the hummus with olive oil.  Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread and/or pita chips.

NOTE: This is a super creamy, absolutely delicious hummus. If you’ve been eating the stuff from the supermarket, you are going to fall in love with hummus all over again and in a new way. Serving size can be anywhere from 2 tablespoons to a bowl…lol. So, I’ve estimated on servings. However, this recipe makes about three cups…more than enough for a small crowd. Enjoy.

If you like dips (and who doesn’t?) try my Whipped Feta with Cucumbers and my Carmalized 5-Onion Dip.  Better yet, sign up for my newsletters and get recipes sent right to your mail box all year-long.


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