Classic Hummus

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 8 to 10 servings
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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


  1. 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.
  2. 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.
  3. Store leftover hummus in an airtight container in the refrigerator for up to 5 days.