hummus recipe, traditional hummus


10 min


Hummus Photo 1


10 min


10 persons




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Author: Antonina Blum

It’s easy to buy a tub of hummus at the store but if you have a few extra minutes, it’s worth it to make your own. Store-bought hummus is typically made with soybean oil as opposed to olive oil, citric acid as opposed to lemon juice — and preservatives. Homemade hummus tastes better and is better for you, and it’s made from ingredients you can keep readily on hand: a few cans of chickpeas, extra virgin olive oil, a scoop of tahini, freshly squeezed lemon juice, garlic and spices. Just give it all a whirl in the food processor and you’re done!


  • chickpeas : 2 can (15-1/2 oz.)
  • freshly squeezed lemon juice : 0.25 cup (from 2 lemons)
  • sesame tahini : 0.25 cup (well stirred)
  • garlic : 2 clove (roughly chopped)
  • cumin : 0.25 tsp
  • cayenne pepper : 0.15 tsp
  • salt : 1 tsp
  • extra virgin olive oil : 3 Tbsp (plus more for drizzling)
  • freshly chopped parsley : 1 Tbsp (for serving (optional), Paprika, for serving (optional)

Metric Conversion

Stages of cooking

  1. Ingredients.

    Hummus Photo 2
  2. Begin by draining the chickpeas in a colander. You’ll need to save the canning liquid for the recipe and set aside a few whole chickpeas for serving.

    Hummus Photo 3
  3. Next, combine the chickpeas, some of the canning liquid, tahini, lemon juice, olive oil, garlic, salt and spices in the bowl of a food processor.

    Hummus Photo 4
  4. Blitz for a few minutes until smooth and creamy, adding more of the reserved liquid to thin the hummus if desired. It should hold its shape, but not be claggy.

    Hummus Photo 5
  5. Transfer the dip to a bowl and use a spoon to form a shallow well in the center. Drizzle a bit of olive oil in the well, sprinkle with paprika and parsley, and top with reserved whole chick peas. Serve with pita wedges, pita chips or crudités. Enjoy!

    Hummus Photo 6

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