Classic Hummus

Total Time:
10 min
Prep:
10 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • Two 15-ounce cans chickpeas, drained, liquid reserved
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup tahini
  • 1 teaspoon ground cumin
  • 2 cloves garlic
  • 1/2 cup extra-virgin olive oil, plus more for serving
  • 1 teaspoon kosher salt
  • Smoked paprika, for serving, optional
  • Vegetable crudite and pita chips, for serving
Directions

Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.

To serve, transfer the hummus to a serving bowl and drizzle some olive oil over the top. Garnish with a sprinkling of smoked paprika if using, and serve with vegetables and pita chips for dipping.

Store leftover hummus in an airtight container in the refrigerator for up to 5 days.


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    This recipe is featured in:

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