# Hummus

Silky, nutty, and deeply savory — classic hummus made from scratch with chickpeas, tahini, and lemon that puts the store-bought stuff to shame.

_Snack · Middle Eastern_

Prep: 10 min · Total: 10 min · Yields: 6 servings

## Ingredients

- 2 cans chickpeas (15 oz each, drained, liquid reserved)
- 3 tbsp reserved chickpea liquid (from the cans, plus more as needed)
- ¼ cup tahini (well-stirred)
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 clove garlic (roughly chopped)
- ½ tsp fine salt (plus more to taste)
- ¼ tsp ground cumin
- 2 tbsp extra-virgin olive oil (plus more for serving)
- 1 pinch paprika (smoked or sweet, for garnish)

## Instructions

1. Drain the 2 cans of chickpeas over a bowl, reserving the liquid. Set aside 1 tbsp of chickpeas for garnish if desired.
2. Add the 1 clove garlic and 0.5 tsp fine salt to a food processor and pulse 5–6 times until the garlic is finely minced.
3. Add the 0.25 cup tahini and 3 tbsp fresh lemon juice to the processor. Run for 1 minute until the mixture is pale, thick, and creamy.
4. Scrape down the sides, then add the drained chickpeas and 0.25 tsp ground cumin. Process for 1 minute.
5. With the processor running, drizzle in the 3 tbsp reserved chickpea liquid. Continue processing for 2–3 minutes until the hummus is very smooth and light.
6. Taste and adjust with more salt or lemon juice as needed. If the hummus is too thick, add reserved chickpea liquid 1 tbsp at a time and process briefly.
7. Spread the hummus into a wide shallow bowl, using the back of a spoon to create a swirl. Drizzle with 2 tbsp extra-virgin olive oil and finish with a pinch of paprika and the reserved chickpeas.

## Tip

> Processing the tahini and lemon juice alone before adding the chickpeas — called blooming the tahini — is the single biggest step toward ultra-smooth, restaurant-style hummus. Don't skip it.

Tags: vegetarian, vegan, gluten-free, 30-minute, make-ahead

---
Canonical: https://just-recipes.io/recipes/hummus