Classic Hummus

Classic Hummus

from bonappetit.com
10 min

This easy homemade hummus recipe outshines store-bought versions every time. Using canned chickpeas means no lengthy prep time required.

Ingredients

  • 115.5-oz. can chickpeas
  • 1 largelemon
  • 1garlic clove
  • ½ cuptahini, well mixed
  • ¾ tsp.or more) kosher salt
  • 10cranks freshly ground black pepper
  • ¼ tsp.ground cumin
  • 3 tbsp.extra-virgin olive oil, plus more for drizzling
  • za’atar and/or sesame seeds (for serving

Directions

  1. 1

    Start by prepping all of your ingredients: Drain 15.5 oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.

  2. 2

    Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.

  3. 3

    Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you're just looking for a fine paste.)

  4. 4

    Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.

  5. 5

    Process until smooth, about 1 minute.

  6. 6

    With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt if needed.

  7. 7

    Transfer hummus to a shallow bowl, top with za’atar and/or sesame seeds, and drizzle with more oil. → Mastered this base recipe? Here are 4 ways to mix it up. Do ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.  Editor’s note: This recipe was originally published in February 2018. Head this way for more of our best chickpea recipes →