Classic Hummus

This easy homemade hummus takes only 10 minutes to make, which makes it my go-to recipe for snacking and last-minute appetizer emergencies. Simply blend the chickpeas (a.k.a. garbanzo beans) in a food processor with all the good stuff: tahini, garlic, fresh lemon juice, olive oil, and spices. Then thin it out with just enough cold water to reach the desired consistency of a light, creamy spread. Top it with a heavy drizzle of olive oil and garnish with pine nuts and flaky sea salt; paprika and chopped fresh parsley; roasted garlic; or a sprinkle of za’atar (a Middle Easter spice blend). Homemade hummus is just so much better than the versions you will find at the grocery store and it’s also incredibly versatile; spread a dollop on a slice of crusty sourdough, serve it with pita, chips, freshly fried falafel, or with lots of cut vegetables.

Classic Hummus

Recipe by Anna BembryCourse: Snacks, DipsCuisine: Middle EasternDifficulty: Simple


Prep time



Hummus is an ideal dip for picnics, parties and everyday snacking. Serve it with pita, chips, crackers or cut vegetables.


  • 439 g / 15.5 oz can chickpeas

  • 1 large lemon

  • 1 garlic clove

  • 1/2 cup tahini, well stirred

  • 3/4 teaspoon (or more) salt

  • 10 cranks freshly ground black pepper

  • 1/4 teaspoon ground cumin

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling

  • Garnish
  • Option 1: Olive oil, za’atar and/or sesame seeds

  • Option 2: Olive oil, paprika (or cumin), chopped fresh parsley leaves, plus a few whole chickpeas.


  • Drain chickpeas in a strainer or colander and rinse thoroughly. Let drain again.
  • Meanwhile, cut the lemon in half, remove any visible seeds, and squeeze the juice into a small bowl. You should have about 3 – 4 tablespoons. Crush the garlic clove with the flat side of your knife blade on a cutting board and remove the peel. Continue crushing with the flat side of the knife until fine paste forms.
  • Combine drained chickpeas, 3 tablespoons lemon juice, garlic, tahini, 3/4 teaspoon salt, 10 cracks pepper, 1/4 teaspoon cumin, and 2 tablespoons water in a food processor. Process until smooth, about 1 minute.
  • With the motor running, stream in 3 tablespoons olive oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and adjust the seasoning, adding more salt or lemon juice as needed.
  • Transfer hummus to a shallow bowl, sprinkle with za’atar and/or sesame seeds, and drizzle with more olive oil. Alternatively, serve drizzled with some olive oil, sprinkled with a bit of cumin or paprika, some parsley, and a few whole chickpeas.


  • Hummus can be refrigerated in an airtight container for up to one week.

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