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Classic Hummus Recipe

Close-up of a bowl of creamy hummus topped with olive oil, sesame seeds, and black pepper.
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A simple recipe for creamy, homemade hummus using chickpeas, tahini, lemon, garlic, and olive oil. Perfect as a healthy appetizer or spread.

Ingredients

Scale
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1/4 cup olive oil, plus more for serving
  • 2–4 tablespoons cold water
  • 1/2 teaspoon salt, or to taste
  • Pinch of cumin (optional)

Instructions

  1. Combine drained chickpeas, tahini, lemon juice, minced garlic, 1/4 cup olive oil, salt, and cumin (if using) in a food processor.
  2. Process until the mixture is smooth and creamy, scraping down the sides of the bowl as needed.
  3. With the food processor running, gradually add cold water, one tablespoon at a time, until the desired consistency is reached.
  4. Taste and adjust seasoning if necessary.
  5. Transfer hummus to a serving bowl. Drizzle with additional olive oil and serve.

Notes

  • For an extra smooth hummus, you can peel the chickpeas before processing.
  • Serve with pita bread, vegetables, or as a spread on sandwiches.
  • Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://carlacooking.com/hummus-recipe-creamy-chickpea-dip/