Hummus (Classic Chickpea)

Name: Hummus (Classic Chickpea)
Prep time: 10 min
Total time: 10 min
Yield: 2 cups
Ingredients: 1 440g can chickpeas; 1 large lemon; 3 garlic cloves; ½ cup tahini, well mixed; ¾ tsp. salt; 10 cranks 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)

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 2 cups

The original, classic chickpea hummus. Quick and easy to make, and better than any store bought hummus - you can't beat that fresh made taste.

Tags: Middle Eastern , Dips & spreads , Vegan , Vegetarian

Ingredients

1 440g can chickpeas
1 large lemon
3 garlic cloves
½ cup tahini, well mixed
¾ tsp. salt
10 cranks 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)

Method

Start by prepping all of your ingredients: Drain 440g chickpeas in a strainer or colander reserving the aquafaba, and rinse thoroughly. Let drain again while you do the other prep.

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

Mince the garlic or 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.

Combine drained chickpeas, lemon juice, garlic, tahini, salt, ground pepper, cumin, and 2 Tbsp. aquafaba in a food processor.

Process until smooth, about 1 minute.

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.

Transfer hummus to a shallow bowl, top with za’atar and/or sesame seeds, and drizzle with more oil.

Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.