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Basic Hummus

Adapted from Smitten Kitchen


  • 1 can cooked chickpeas, drained and peeled
  • Juice from 1 lemon
  • 1/4 - 1/2 cup tahini, to taste
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 1 - 2 pinches salt
  • 4-6 tbsp water


  • I know peeling the chickpeas probably sounds crazy and, honestly, it’s not absolutely necessary. But give it a try at least once to see if it’s worth it to you. The obscenely creamy texture proves to be worth it to me, every time. 
  • Add the peeled chickpeas to a food processor and blend for a minute or two, scraping down sides as needed. Add lemon juice, tahini, garlic powder, olive oil, and salt and blend for a few minutes, scraping down sides as needed, until thoroughly combined.
  • With food processor running, add the water in a thin stream. Start with 4 tablespoons and see how you like that texture before adding more. Again, scrape down sides as needed, and let blend for several minutes until you reach a silky smooth consistency. The hummus will thicken up a bit in the fridge, so I like to make it just a little on the thinner side to accommodate that. It’ll keep in the fridge for about 5 days and is maybe even better day 2 and beyond as the flavors meld together.