Classic Hummus

This classic hummus recipe is creamy with just the right amount of tang and perfectly balanced flavor. Either eat it as is or use as a base and customize to your preferences. Hummus is naturally vegan and a healthy high protein snack paired with pita and veggies. Its a great spread for sandwiches too!

Course Snacks

Cuisine Middle Eastern

Prep Time 10

Total Time 10

Servings

Calories 161kcal

Author Christy Gurin

Ingredients

15 oz. cooked garbanzo beans (15 oz. can)
2 Tbsp. fresh squeezed lemon juice
2 Tbsp. tahini
1 tsp. freshly minced garlic (1 extra large clove or 2 smaller)
1/2 tsp. salt (or more if desired)
1/2 tsp. cumin
3 Tbsp. olive oil
2 - 4 Tbsp. water or liquid from garbanzo bean can*
Optional garnishes: chopped fresh parsley, paprika, olive oil, and toasted pine nuts

US Customary - Metric

Instructions

Combine all ingredients except water and oil in a food processor or blender and mix into a paste. (1-3 minutes).
Scrape sides of food processor and drizzle in oil and 2 Tbsp. water. Blend for another 2 minutes until smooth and creamy. If desired, add more water and/or lemon juice, 1 tablespoon at a time, and blend.*
Taste and adjust seasoning levels if desired.
Remove hummus from food processor using a rubber spatula. Either garnish and serve immediately or store for up to five days in an airtight container in the refrigerator.

Notes

*If you are planning to keep the hummus in the refrigerator for longer than 24 hours, it helps to add an extra tablespoon or two of water to keep it creamy.

Nutrition