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RECIPE: Add this delicious and simple to make hummus recipe to your list

Who doesn’t love a good dip or spread for the table?

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By Bon Appetit US | December 27, 2022 | Recipes

Those canned chickpeas in the back of your cupboard could be doing so much more right now. Use them in this easy hummus recipe to make a light, whipped spread that’s immeasurably better than the versions you’re likely to find at the grocery store.

Blend the chickpeas (a.k.a. garbanzo beans) in a food processor with the good stuff: tahini, garlic, fresh lemon juice, olive oil, and spices. Then thin it out with just enough cold water to reach your desired consistency, a creamy hummus ready for any and all of your dipping needs. The 10-minute prep time makes this the best hummus recipe to keep in your back pocket for last-minute appetizer emergencies. Plus, it’s incredibly versatile: swoop it around the base of a grain bowl, schmear a dollop on crusty sourdough, or serve it tucked into pita with freshly fried falafel.

This recipe is also great at stealing the limelight in a Mediterranean mezze platter with tabbouleh, muhammara (roasted red pepper and walnut dip), and a smoky eggplant spread. Top it with a heavy drizzle of olive oil and garnish with pine nuts and flaky sea salt; paprika and chopped fresh parsley; roasted garlic; or a sprinkle of za’atar (a Middle Eastern spice blend featuring the oregano-adjacent titular herb, plus sumac and sesame seeds). No matter the topping, don’t forget lots of veggies for dipping.


1 440g. 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)


Start by prepping all of your ingredients: Drain 440g. 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.

Recipe by Claire Saffitz

This article originally appeared on Bon Appetit

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Recipes, 2022