Traditional Hummus

Prep Time

15 minutes (plus soaking time for dried chickpeas if not using canned)

Cook Time

–

Total Time

15 minutes (additional time if starting from dried chickpeas)

Servings

Yield

About 2 cups

Calories

Approximately 150 calories per serving

Traditional Hummus is a staple of Middle Eastern cuisine, beloved around the world for its creamy texture and rich, nutty flavor. This classic recipe combines cooked chickpeas with tahini, garlic, lemon juice, and olive oil, creating a spread that’s both versatile and delicious. Whether you’re scooping it up with warm pita bread, using it as a spread for sandwiches, or serving it as a dip with fresh vegetables, hummus is a healthy and satisfying choice that appeals to a wide range of tastes. Making hummus at home allows you to experience the authentic flavors and freshness that can only come from a dish made with love and care. Dive into this traditional recipe and bring a taste of the Middle East to your table.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed (or 1 cup dried chickpeas, soaked and cooked until tender)
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 paprika, for serving
Fresh parsley, chopped (for garnish)
Note: For a smoother hummus, peel the chickpeas by gently squeezing them until the skin comes off. This step is optional but recommended for the creamiest texture.

Instructions

In a food processor, combine the tahini and lemon juice and 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 the olive oil, minced garlic, cumin, and a pinch 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.
Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, add remaining chickpeas, and process until thick and quite smooth, 1 to 2 minutes more.
If the hummus is too thick or still has tiny bits of chickpea, with the processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust as needed. Serve hummus in a bowl, drizzled with more olive oil and sprinkle with paprika and chopped parsley.

Tips & Tricks

For an extra touch of flavor, top with roasted pine nuts or a sprinkle of sumac.
Hummus can be stored in an airtight container and refrigerated for up to one week. The flavor often improves after a day or two.
Serve with warm, toasted pita bread or an assortment of raw vegetables for dipping.

Mise en Place

Ingredients

Utensils

Chickpeas
Fresh lemon juice
Tahini
Garlic clove
Extra virgin olive oil
Ground cumin
Salt
Water
Paprika
Fresh parsley

Food processor
Measuring cups and spoons
Spatula
Serving bowl

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