Easy Classic Hummus
A smooth, whipped chickpea hummus made with tahini, lemon, cumin, and ice cold water.
Equipment
- Food processor
- Rubber spatula
Ingredients
Main Ingredients
- 1 can (15 oz) chickpeas drained and rinsed
- 4 tbsp tahini
- 1 clove garlic or more to taste
- ½ tsp ground cumin
- ¾ tsp salt adjust to taste
- 3 tbsp fresh lemon juice
- 4 tbsp ice cold water plus up to 2 tbsp more
- 1 tbsp olive oil for drizzling
- paprika or sumac to garnish
- chopped fresh parsley, cilantro, or dill to garnish
- pine nuts or hot sauce optional
Instructions
Cooking
- Load. Add the chickpeas, tahini, garlic, cumin, salt, lemon juice, and 4 tablespoons of ice cold water to a food processor.
- Blend long. Blend for 4 to 5 minutes, scraping the sides with a rubber spatula once or twice, until pale and creamy.
- Loosen. If the hummus is stiff, add 1 to 2 tablespoons more ice cold water and blend again.
- Taste. Adjust the salt, garlic, cumin, or lemon juice in small amounts.
- Plate. Swirl into a shallow bowl, drizzle with olive oil, and top with paprika or sumac and fresh herbs.
Notes
Substitutions: Dried chickpeas cooked until very soft can replace canned. Skip the garlic or use a pinch of garlic powder for a milder dip.
Tips: Peel the chickpeas for the silkiest texture. Keep the water ice cold. Let the hummus rest briefly before serving. Add roasted red peppers or olives for variety.
Storage: Refrigerate in an airtight container within 2 hours and eat within 3 to 4 days. Stir and loosen with a splash of cold water before serving.