Classic Hummus

Simple Homemade Hummus Recipe

Homemade hummus is so quick and easy, and can be super tasty if you experiment with different additions.
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
Keyword chickpeas, healthy, hummus, tahini, vegan
Prep Time 10 minutes
Servings 4 servings


  • 1 14 oz can chickpeas or 1/2 cup dried, fully cooked
  • 1 Tbsp tahini
  • 1 lemon zested and juiced
  • 1-2 garlic cloves pressed
  • 1/2 tsp salt approx
  • 1 tsp cumin
  • handful fresh parsley chopped, garnish
  • pinch paprika garnish
  • pinch cumin garnish


  • Rinse and drain the chickpeas. If you are using dried beans, they will need to be fully cooked before you start.
  • Add everything but the garnishes to a food processor (best choice) or blender (works ok). Start pureeing, adding about 1/4 cup of water as it spins, with more water if necessary to get the consistency you like. You'll probably have to take the lid off and push down the mix that will fly up the sides of the processor.
  • Spread the hummus on a plate, and sprinkle with any or all of: chopped fresh parsley, paprika and cumin.



Variation 1: Add a roasted red pepper. Bake the pepper in the toaster oven before starting, then put it in with everything else to puree. If you want to remove the skin from the pepper, put it into a plastic bag or container right when it comes out of the oven so that the skin peels off. I like it just fine to puree with the skin, plus there are nutrients and extra fiber in there.
Variation 2: Add 1 tsp (or more, if you like spices) curry powder in addition to the cumin. I use a mild curry powder, with no heat to it, but try whatever kind you like. If you use a spicy curry powder, you may want to use less than a full teaspoon.
Bonus Points Variation: Try roasted red pepper WITH curry powder...