Classic Hummus
Store-bought hummus is good, but you can make outstanding hummus with basic ingredients—in about 10 minutes and for less money!
Ingredients
- 3 tablespoons (45ml) fresh lemon juice + zest of half of the lemon*
- 2 garlic cloves, roughly chopped**
- ⅓ cup (85g) tahini***
- 1 (15oz) can chickpeas, drained and rinsed (or 1½ cups cooked chickpeas)
- 2 tablespoons (28ml) extra-virgin olive oil
- ½ teaspoon each ground cumin and kosher salt, plus more salt to taste
- ¼ teaspoon smoked paprika (optional but adds subtle smoky flavor)
- a pinch or two of cayenne, optional
- 4 ice cubes plus several tablespoons of ice-cold water (or a few more ice cubes)
- Optional garnishes: a drizzle of olive oil, additional chickpeas (roasted chickpeas are nice for crunch), paprika, red pepper flakes, crumbled feta, za’atar, a swirl of harissa paste, everything bagel seasoning, and/or fresh parsley
- For serving: pita bread or pita chips, crackers, and/or raw veggies
Instructions
- Before you start: See recipe notes for optional trick to mellow the garlic, tahini recommendations, etc. Zest the lemon into the bowl of a food processor and then add the lemon juice, garlic, and tahini; process for 1-2 minutes, scraping down the lid and sides as needed. You’ll end up with a pasty mixture. Add the chickpeas, olive oil, seasonings, and ice cubes. Process until very smooth, 4-5 minutes total, adding cold water, a tablespoon at a time, to achieve a light, creamy consistency. Continue to scrape down the sides as needed. Depending on your preferred consistency, you may add up to 4-5 tablespoons of cold water. Tip: Recently, after adding a couple tablespoons of ice water, I’ve started dropping in ice cubes—just one at a time to fully control consistency—instead of more water. This keeps the hummus colder and therefore lighter.) Add more salt and/or lemon juice to taste. (I use Morton kosher and typically add another ¼ teaspoon at this point.) Note that the flavors, especially the lemon, will meld and mellow as the hummus sits. Transfer to a bowl, top with desired garnishes, and serve with pita, pita chips, veggies, or dippers of choice.
- Storage: When refrigerated in a tightly covered bowl or airtight container, the hummus will last for 5-7 days (although when returned to the fridge promptly and stored in a cold spot, I’ve kept it for 2 weeks). Hummus may also be frozen for 3 months or so.
Notes
*The lemon zest will brighten the flavor without adding more tang. In a pinch, you could skip it.
**Optional trick to mellow the garlic: Mince the garlic and let it sit in a small bowl with the lemon zest and juice for 10 minutes and then add to the processor and proceed. The acidity of the lemon juice takes away the garlic's bite.
***Tahini brands I recommend include Soom, Cedar’s, Seed + Mill, and Beirut. These all have a smooth, drippy consistency with a nutty flavor that is a balance of slightly sweet and subtly bitter.
Additional serving suggestions:
- For a filling plant-based meal, make a thick swoosh of hummus on a plate and top with roasted veggies, chickpeas, and crumbled feta (or halved cherry tomatoes, chopped cucumber, pitted and sliced kalamata olives, and feta for a no-cook option) and enjoy with side of pita bread.
- For an easy, creative way to serve chicken, spread a thick layer of hummus over a boneless, skinless chicken breast, sprinkle with everything bagel seasoning, and bake at 400℉ for 16-20 minutes or until the internal temperature registers 160℉ on a quick-read thermometer.
- Make Loaded Hummus Toast!
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