Best Hummus Recipe


1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed 1/4 cup fresh lemon juice (about 1 large lemon) 1/4 cup tahini 1 small garlic clove, minced 2 tablespoons extra-virgin olive oil, plus more for serving 1/2 teaspoon ground cumin Salt to taste 2 to 3 tablespoons water Dash of paprika, for serving (optional) Chopped fresh parsley, for serving (optional)

In a food processor, combine the tahini and lemon juice and process for 1 minute. This helps to whip the tahini and lemon juice together, making the hummus smooth and creamy.

Add the olive oil, minced garlic, cumin, and a pinch of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl.

Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute.

Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

If your hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Sprinkle with chopped fresh parsley if desired.

Store homemade hummus in an airtight container and refrigerate for up to one week.