Hummus Recipe

Overview

This hummus recipe makes about 2½ cups of creamy dip from canned chickpeas, tahini, lemon juice, garlic, olive oil, and ice water. It takes roughly 10 minutes to blend, with no cooking required.

For the smoothest result, blend the tahini, lemon juice, garlic, and water before adding the chickpeas. The finished hummus should be thick enough to hold a shallow swirl but soft enough to spread easily with a spoon.

Ingredients

• 2 cans (15 ounces or 425 g each) chickpeas, drained and rinsed
• ½ cup (120 g) tahini, stirred well before measuring
• ¼ cup (60 ml) fresh lemon juice, from about 1½ to 2 lemons
• 1 small garlic clove, peeled
• ½ teaspoon ground cumin
• ¾ teaspoon fine salt, plus more to taste
• ¼ cup (60 ml) ice-cold water, plus 1 to 3 tablespoons more if needed
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 tablespoon chopped fresh parsley, optional, for serving
• ¼ teaspoon paprika or sumac, optional, for serving

How to make it

1. Prepare the chickpeas. Drain the chickpeas in a colander and rinse them under cool running water. Pick out any loose skins if convenient. Removing every skin is unnecessary, but discarding the skins that come away easily can make the dip a little smoother.

2. Blend the tahini mixture. Add the tahini, lemon juice, garlic, cumin, salt, and ice-cold water to a food processor. Process for 45 to 60 seconds, scrape down the sides, and process again until the mixture is pale, creamy, and slightly thickened. If it looks stiff or separated, add 1 tablespoon of water and blend until smooth.

3. Add the chickpeas. Add half of the chickpeas and blend for 1 minute. Scrape down the bowl, add the remaining chickpeas, and blend for 2 minutes more. Stop once or twice to scrape the sides so no coarse chickpeas remain around the blade.

4. Adjust the texture. With the processor running, slowly add the olive oil. Continue blending for 1 to 2 minutes, until the hummus looks smooth and moves in a thick, slow wave around the bowl. Add more cold water, 1 tablespoon at a time, if it is too thick. Blend for 20 to 30 seconds after each addition.

5. Taste and balance. Taste with a clean spoon. Add up to 1 tablespoon more lemon juice for brightness, a pinch more salt if the flavor seems flat, or a tablespoon of water if the dip is difficult to spread. Blend briefly after each adjustment.

6. Serve. Spoon the hummus into a shallow bowl and use the back of a spoon to make a wide swirl. Drizzle with olive oil and scatter with parsley, paprika, or sumac if using. Serve immediately with warm pita, sliced vegetables, crackers, or as a spread in wraps and sandwiches.

Expert tips

• Use well-stirred tahini. Oil can collect at the top of the jar while the sesame paste settles underneath. Stir the tahini thoroughly before measuring so the hummus is creamy rather than oily or pasty.
• Blend longer than seems necessary. A few short pulses can leave the dip grainy. Continuous processing gives the chickpea skins time to break down.
• Add water gradually. Too much water at once can make the hummus loose. It is easier to thin a thick hummus than to correct one that is watery.
• For an extra-smooth batch, cook the chickpeas first. Simmer the drained chickpeas in water for 15 to 20 minutes, until they crush easily between two fingers. Drain and cool them slightly before blending. This is optional, but it softens the skins.
• For a milder garlic flavor, use half a small clove or let the finished hummus rest for 20 minutes before serving. The garlic flavor becomes more noticeable as it sits.
• For a different serving idea, pair the dip with crisp homemade falafel; this falafel recipe uses a chickpea mixture that fries crisp outside and tender inside.
• If using dried chickpeas, soak and cook them until very tender before measuring about 3 cups of cooked beans for this recipe. Undercooked chickpeas will make even a well-blended hummus feel gritty.

Serving and storage

Serve hummus at cool room temperature or chilled. If it firms up in the refrigerator, stir in 1 to 2 teaspoons of cold water before serving to loosen it.

Transfer leftovers to an airtight container and refrigerate within 2 hours of making them. Hummus keeps for up to 4 days in the refrigerator. Use a clean spoon each time, and discard it if it develops an unpleasant smell, unusual discoloration, or mold. Freezing can change the texture, but it can be done for up to 1 month; thaw it in the refrigerator, then blend or stir in a little water before serving.

Frequently asked questions

Can I make hummus without a food processor?

Yes. A high-powered blender can make hummus, although you may need to stop and scrape the sides more often. Add the water gradually and use the blender tamper if your model includes one. An immersion blender works best with a smaller batch in a tall, narrow container, but the result may be less silky.

Why is my hummus bitter?

The tahini may be naturally bitter, especially if it is very dark or has been stored for a long time. Balance the dip with a little more lemon juice, water, and salt. If the bitterness is harsh or the tahini smells stale, replace the tahini rather than adding more seasonings.

How do I fix hummus that is too thick?

Blend in ice-cold water 1 tablespoon at a time until the hummus spreads easily. Scrape down the bowl and blend for at least 20 seconds after each addition so the water is fully incorporated.

How do I fix hummus that is too thin?

Blend in a few more chickpeas, 1 tablespoon of tahini, or both. Let the hummus chill for 30 minutes, since refrigeration can make it slightly firmer, but avoid adding dry chickpeas directly because they will not soften in the finished dip.

Can I use dried chickpeas instead of canned?

Yes. Soak dried chickpeas overnight, drain them, and simmer them in fresh water until they are very soft and easy to crush. Use about 3 cups of cooked chickpeas in place of the two cans, seasoning the hummus to taste because homemade beans vary in saltiness.

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