Easy Authentic Hummus (Plus two flavor variations!)

If using dried chickpeas, soak them for 24 hours and then boil until tender for 2 to 3 hours. If using canned chickpeas, drain and rinse them.

For ultra smooth hummus, squeeze the chickpeas to remove the shells, but this step is optional.

Stir tahini if it has separated, then pour 1/4 cup into a food processor.

Add 1/4 cup of freshly squeezed lemon juice, 2 cloves of garlic, 2 tablespoons of extra virgin olive oil, 1/4 teaspoon of ground cumin, and 1/4 teaspoon of salt into the food processor.

Puree the mixture for about 30 seconds.

Add the chickpeas into the food processor and puree for a full three minutes, adding 1 tablespoon of cold water at a time if the hummus is too thick.

Taste and add more salt if desired, then transfer to a serving dish.

Drizzle with more extra virgin olive oil and garnish with paprika, chopped parsley, olives, roasted red bell peppers, toasted pine nuts, or sesame seeds as desired.

For garlic hummus, add 4-6 cloves of garlic instead of 2, or use a whole head of roasted garlic by wrapping it in aluminum foil and roasting at 400 degrees for 30 to 40 minutes.

For roasted red bell pepper hummus, add one whole roasted red bell pepper when adding the chickpeas, then puree for three minutes.

Equipment Needed

Allergens