Those canned chickpeas in the back of your cupboard could be doing so much more than just taking up space. Instead, use them in this simple no-fail hummus recipe. Chickpeas are whizzed in a food processor (shout-out to this one!) with the good stuff—tahini, garlic, lemon juice, olive oil, and spices. Thinned with just enough water to get it light yet creamy, it works as a versatile dip or condiment: This rich, tangy hummus is as great swooped around the edge of your grain bowl as it is smeared on crusty sourdough or stealing the limelight on your next snack platter.
Serve as is or topped with any number of different things, including lamb or chicken, good olive oil and flaky sea salt, pine nuts and olives, paprika and chopped parsley, or a sprinkle of za’atar—a Middle Eastern spice blend that usually contains a mix of dried herbs, sumac, and sesame seeds (available at specialty stores or online). Got this hummus recipe down? Excellent. Here are four more ways to riff on it.
Editor’s note: This recipe was originally published on February 16, 2018.
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What you’ll need
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Food Processor
$70 At Amazon
Chef's Knife
$61 At Amazon
Measuring Cups
$18 At Bon Appétit Market
Measuring Spoons
$10 At Bon Appétit Market
Colander
$15 At Amazon
Cutting Board
$10 At IKEA
Shallow Serving Bowl
$26.99 At Amazon
Large Basting Spoon
$30 $27 At Amazon
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Recipe information
Yield
Makes about 2 cups
Ingredients
Preparation
Step 1
Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
Step 2
Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.
Step 3
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.)
Step 4
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.
Step 5
Process until smooth, about 1 minute.
Step 6
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.
Step 7
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.
Step 8
Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.
