Classic Chickpea Hummus

hummus chickpea tahini lemon juice garlic cumin olive oil zaatar sesame seed basically middle eastern vegetarian vegan dinner lunch easy quick weeknight

Claire Saffitz

Makes about 2 cups

Source

Ingredients

1 15½-oz. can chickpeas

1 large lemon

1 garlic clove

½ cup tahini, well mixed

¾ tsp. (or more) kosher 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 15½ oz. chickpeas in a strainer or colander 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.

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.)

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.

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. → 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.