Hummus
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Smooth and creamy with just the right balance of tahini, lemon, and garlic, this is my go-to hummus recipe—without any soaking, peeling, or other fussy steps.
I first traveled to Israel in college, and I’ve been lucky enough to return a few times since. Hummus is practically its own food group there, and on one of my trips, I was fortunate enough to learn this recipe from a kabob maker in the Old City of Jerusalem. It’s been my go-to ever since.
A staple throughout the Middle East, hummus is a simple blend of chickpeas, tahini, lemon, and garlic, but getting the texture and balance just right makes all the difference. Many recipes call for starting with dried chickpeas or peeling them one by one, but after trying those methods myself, I don’t think the extra work is necessary. Canned chickpeas and a few minutes in the food processor give you wonderfully smooth, creamy hummus with a fraction of the effort.
“This hummus recipe is FANTASTIC — the best I have ever had — and also ridiculously easy to make. No more store-bought hummus for me!”
What You’ll Need To Make Hummus
- Chickpeas: Canned chickpeas make this recipe quick and easy, and after experimenting with dried chickpeas, I’ve found the difference in the finished hummus is minimal. Be sure to reserve some of the liquid from the can—you’ll use it to adjust the consistency. If you prefer to start with dried chickpeas, cook them until very tender and use some of the cooking liquid in place of the reserved canning liquid.
- Tahini: This sesame paste gives hummus its distinctive nutty flavor and creamy texture. Tahini naturally separates in the jar, so give it a good stir before measuring.
- Fresh lemon juice: Adds brightness and acidity, balancing the richness of the tahini and olive oil. Freshly squeezed makes a noticeable difference here.
- Garlic: A small amount goes a long way in hummus. Since it’s added raw, its flavor will be quite pronounced, so I wouldn’t be tempted to add extra.
- Extra-virgin olive oil: Adds richness and helps give the hummus a smooth, luscious texture. I also like to drizzle a little over the top for serving.
- Cumin & cayenne: Cumin adds earthy warmth, while a pinch of cayenne gives the hummus a subtle kick without making it spicy.
- Paprika: Adds a pop of color and a subtle, smoky flavor. If you’re looking to switch things up, try sumac or za’atar instead. Sumac is a tangy, lemony spice; za’atar is a spice blend that typically includes thyme, sesame seeds, sumac, and salt.
- Jump to the printable recipe for precise measurements
How To Make Hummus
Drain the chickpeas, then combine them in a food processor with the remaining ingredients and process until smooth and creamy. Let the machine run for several minutes—the extra processing time makes a noticeable difference in the texture.
No food processor? A high-powered blender works well, though you may need a little extra chickpea liquid to keep everything moving.
Spoon the hummus into a serving bowl and use the back of a spoon to make a few swirls on top. Drizzle with olive oil and garnish with a few chickpeas and a sprinkle of paprika or fresh parsley. Enjoy!
Once you’ve got the classic down, try my roasted red pepper hummus—it’s just as easy and adds a sweet, smoky twist to the original.
Hummus
Ingredients
- 2 (15½ oz) cans chickpeas
- ¼ cup freshly squeezed lemon juice, from 2 lemons
- ¼ cup sesame tahini, well stirred (preferably Joyva Sesame Tahini)
- 2 small cloves garlic, roughly chopped
- Heaping ¼ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- 1 teaspoon salt
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon freshly chopped parsley, for serving (optional)
- Paprika for serving (optional)
Instructions
- Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.
- In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and adjust seasoning, if necessary.
- Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips or crudités.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Delicious! I will use this all the time.
This hummus is incredible and couldn’t be any easier to make. I eat it by the spoonful. Love this recipe!!
This is a great recipe. I’ve also had hummus with pita wedges and raw onion. Great appetizer.
I have used this recipe since January 2014 and only will change it up with fresh herbs, flavored olive oils like garlic oil or pepper oil, but otherwise it is the best. Be sure to rinse the beans well. and Yes, if you do not have Tahini, you may substitute any nut OR seed butter to it. I personally like toasted sunflower seed butter in it with roasted garlic. Just a change of pace….
Hi Jen, I make the hummus at least twice a month and its my go to for hummus so I thought I would ask you a question. I love the classic hummus and never feel like I need to add anything. My husband loves red pepper and wants me to add some. How much should I add and would that be all I would need to add?
Hi Julie, I’d probably add about 1/2 cup jarred roasted red peppers, rinsed and drained. I don’t think you’d need to add anything else. Please let me know how it turns out 🙂
Thanks Jen! I will let you know how it turns out! 🙂
I think this recipe is very good!! I did soak and cook dried beans for this which worked just fine. I usually skip salt in recipes but find in hummus it is a must. I think many hummus recipes are afraid of a little seasoning which is too bad.
This is wonderful stuff -smooth, creamy and flavorful. We like it much better than the hummus we were buying. Thanks, Jenn, for another winner!
I made this hummus with the following substitution: added chipotle pepper powder and used home made tahini. The result was fantastic. This is a great basic recipe for hummus and I can think of may ways to modify it 🙂 Will try it with garlic and artichoke next time. Thanks Jen!
How long will this hummus stay in the refrigerator? I’d like to make it today for Super Bowl Sunday.
Hi Teri, I’d say it keeps well for a few days.
I love hummus and have been searching high and low for that perfect smoothness and haven’t found it in a homemade recipe until now. The balance is perfect! In a pinch I didn’t have enough chickpeas, so I used half chickpeas and half cannellini beans and wow, delicious! I’ve made so many flavor variations, one with chopped, fresh rosemary and roasted garlic, one with extra lemon zest and dill, one with three different olives. This is just a great base recipe you can add all kinds of goodies to! Thanks Jenn!!!!!