Description
This classic hummus recipe is a creamy and flavorful Middle Eastern spread made from chickpeas, tahini, lemon juice, garlic, and olive oil. Perfect as a dip, snack, or accompaniment to many dishes, it’s smooth, tangy, and easy to customize with your favorite toppings.
Ingredients
Scale
Main Ingredients
- 1/3 cup good-quality tahini
- 2-4 tablespoons cold water, or more if needed
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 3/4 teaspoon fine sea salt
- 2 medium cloves garlic, peeled and smashed
- juice of 1 lemon (2-3 tablespoons)
- 1 (15 ounce) can chickpeas, rinsed and drained
Optional Toppings
- Extra drizzle of olive oil
- Chopped fresh parsley
- Sprinkle of ground sumac or paprika
- Toasted pine nuts
Instructions
- Prepare the base: Add tahini, cold water, olive oil, cumin, salt, garlic, and lemon juice to a food processor. Puree the mixture until smooth, forming the creamy base of the hummus.
- Add chickpeas and blend: Incorporate the rinsed and drained chickpeas into the food processor. Puree for 3-4 minutes, pausing halfway to scrape down the sides, until the mixture is completely smooth. If the hummus is too thick, gradually add an extra tablespoon or two of water to reach the desired consistency.
- Season to taste: Taste the hummus and adjust seasoning as needed by adding more salt, cumin, or lemon juice to balance the flavors perfectly.
- Serve or store: Serve the hummus immediately, garnished with your choice of optional toppings such as olive oil, fresh parsley, sumac, paprika, or toasted pine nuts. Alternatively, transfer it to a sealed container and refrigerate for up to 3 days for best freshness.
Notes
- Using good-quality tahini greatly improves the smoothness and flavor of the hummus.
- If you prefer a thinner consistency, add water gradually until the desired texture is achieved.
- Adjust garlic amount according to your preference for pungency.
- The hummus can be stored in an airtight container in the refrigerator for up to 3 days.
- For a nuttier flavor, toast the pine nuts before garnishing.
- Ground sumac adds a tangy and slightly fruity flavor as a topping.
