Basic Hummus


1 can (19 oz) chickpeas, drained
1 tablespoon olive oil
Juice of 1 lemon
2 large cloves garlic, crushed
2 tablespoons tahini
2 tablespoons water
1 pinch cumin
1 pinch salt


Puree the tahini in the food processor for about a minute until it becomes a paste. Then add the olive oil, garlic lemon juice, cumin and salt and pulse until the ingrdients are well incorporated. Add the chickpeas (skinned or not) in two batches. Wait for the first batch to be completely smooth until the next one is added.
The taste will vary. If you want the hummus to be smoother it is up to you to add more lemon juice or water to reach your level of smoothness.
Pour hummus into a bowl. Garnish with garbanzo beans in the middle of the bowl, paprika (hot or mild), and add your best extra virgin olive oil on top. Serve with warm pita bread (whole wheat preferred).


Jason's picture

I had some great hummus in Israel this summer. I asked for directions on how to make it and I was told that the key is great fresh chickpeas. Does anyone know where to get fresh chickpeas? I haven't seen any in the U.S.

John Cornett's picture

Listed under ingredients is the word 'urine'. Is this a proper term?

David Witt's picture

There is a loser who keeps changing the recipe to add 'urine' to the ingredients. Elementary school must be out today. Or maybe he missed then short bus this morning.

Anonymous's picture

if you don't have food processor, don't worry - just mash the chickpea with a fork.
it doesn't have to be smooth..
and I normally use more like 50ml of olive oil, not 1 spoon..
otherwise - fast easy tasty and healthy - enjoy

Anonymous's picture

Real hummus is not made from canned hummus..
I am an Israeli and ate many kinds of hummus - canned hummus is terrible

Alisa Escanlar's picture

I tried eating hummus and I loved it! Can anyone suggest other ingredients or food that would go well with this? Thanks!

Barnaby Dorfman's picture

Hi folks, we've had a bit of vandalism. Sorry about that, we've corrected. If you see something wrong like that, feel free to either edit it yourself to fix or notify us by clicking contact at the bottom of any page. This is all part of building a community edited site...over time the great folks far outweigh the pranksters.

Anonymous's picture

for the tahini in the refrigerator upside down. this makes it easier to mix when you need it. n

Barnaby Dorfman's picture

Folks, I edited some of your contributions for consistency and added the tip about storing tahini upside down on the Tahini page.

Anonymous's picture

We tried to print the recipe but some of the recipe is getting cut off. Help? Auntie Janet



Origins are from the Levant (Syria, Lebanon, Jordan and Palestine).


20.0 servings


Friday, January 1, 2010 - 12:49am


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