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
Course: Snacks, DipsCuisine: Middle EasternDifficulty: Simple2
cups10
minutesHummus is an ideal dip for picnics, parties and everyday snacking. Serve it with pita, chips, crackers or cut vegetables.
Ingredients
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.
Method
- 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.
Notes
- Hummus can be refrigerated in an airtight container for up to one week.
