Classic Hummus Recipe
A smooth, creamy, and versatile classic hummus recipe, perfect as a dip, spread, or healthy snack. Made with simple ingredients, this hummus is a delightful blend of chickpeas, tahini, lemon juice, and spices.
Equipment
- Food Processor or High-Powered Blender
- Measuring cups and spoons
- Spatula
Ingredients
- 1 can 15 oz chickpeas (garbanzo beans), drained and rinsed
- 1/4 cup fresh lemon juice about 1 large lemon
- 1/4 cup well-stirred tahini
- 1 small garlic clove minced
- 2 tablespoons extra virgin olive oil plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons water
- Dash of ground paprika for serving
Instructions
- Prepare the Ingredients: In a food processor, combine the tahini and lemon juice. Process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps 'whip' or 'cream' the tahini, making the hummus smooth and creamy.
- Add Garlic and Olive Oil: Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, then process another 30 seconds.
- Blend Chickpeas: Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth, about 1 to 2 minutes more.
- Adjust Consistency: Most likely, the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
- Serve and Garnish: Scrape the hummus into a bowl, then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
- Enjoy: Serve hummus with your favorite dippers, such as pita chips, raw veggies, or as a spread on sandwiches or wraps.
Notes
- For a smoother texture, peel the chickpeas by gently pinching them. This step is optional but recommended for creamier hummus.
- Adjust garlic, lemon juice, and salt according to taste.
- Store in an airtight container in the refrigerator for up to one week.
- For a thinner consistency, add more water or olive oil.