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How to Make Easy Classic Hummus

Hannah Sunderani




2 cups cooked chickpeas

4 cloves garlic 1⁄2 cup tahini 2 tbsp olive oil, plus more to drizzle

Juice of 1 lemon 1 tsp sea salt, plus more to taste

1⁄2 tsp cumin Splashes of reserved chickpea liquid, for thinning (or water)

Fresh herbs, to sprinkle


  • In a food processor, add chickpeas, garlic, tahini, olive oil, lemon juice, sea salt and cumin.

  • Blend to combine. Add splashes of chickpea water (or filtered water) to thin if desired.

  • Taste and adjust flavor, if desired, by adding more sea salt, cumin or lemon juice to brighten.

  • Pour hummus into bowl and drizzle with more olive oil, sprinkle with fresh herbs. Serve with fresh or cooked veggies, pita and crackers. Notes: Reserved chickpea water used to thin hummus will add more flavor to your hummus than water. It’s optional to use, but I recommend it. Hummus will keep in the fridge for 1 week.

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