This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel. We tried this recipe with from-scratch dried chickpeas as well as with canned, and the flavor and texture were only marginally better with the freshly cooked. And we saved 24 hours of prep time! So for a creamy, satisfying 15-minute hummus, we’re going with the can.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- One 15.5-ounce can chickpeas
- 2/3 cup tahini
- 1 clove garlic, finely grated
- 1/4 teaspoon ground cumin, plus more if desired
- 1/3 cup fresh lemon juice, plus more if desired
- Kosher salt
- Extra-virgin olive oil, for drizzling
- Hot smoked paprika, for sprinkling
- Toasted pita bread, pita chips or cut raw vegetables, for serving
Instructions
- Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
- Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don’t have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
- Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
- Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 461 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 12 g |
| Sugar | 6 g |
| Protein | 16 g |
| Cholesterol | 0 mg |
| Sodium | 441 mg |
Reviews
I don’t like raw garlic taste. Tip: America’s Test Kitchen toast garlic with skin x few minutes, 3 tablespoons lemon juice = 3 lemons , kosher salt. Yields: 2 cups. Good
It looks good, my recipe that I inherited from my ancestors is very good.but I like to try new recipes .It makes me angry when i read something like it’s as good as it’s in Israel,please it’s not Israeli .that is misinformed ,it’s not political it’s just right information
I wouldn’t buy hummus from the store no more. Love it
Delicious! A friend originally from the Middle East even asked me for the recipe! The tahini I used was extremely thick — it was Nature’s Promise Organic Sesame Tahini — so for that reason my version of the hummus wasn’t too thin as some others have reported. In fact, I had to add some extra drained chickpea liquid beyond the original 2/3 cup specified. The tahini was like an organic peanut butter consistency and I had to mix it for a long time, with the spoon barely moving through it, to get the liquid portion at the top combined with the solid portion at the bottom and most of the lumps out. It sounds like if you don’t have a tahini that is so thick you can barely mix it, you may want to cut back on the chickpea liquid you use.
The Best Hummus was in fact The Best Hummus. I will only hand make from now on. Made in my VitaMix delicious
Hummus existed before Israel was a “state”. Don’t do the Middle East dirty by ignoring hummus’ origins, Food Network. Stay classy.
What I learned from this recipe is to cream the tahini first while using the juice from the can instead of water. Those tips made this better than another recipe I tried recently. I added lemon zest, the juice of half a lemon, and half of the tahini. I also serve with a drizzle of sesame oil and Zaatar.
Basic hummus recipe way too much lemon juice start with one tablespoon
I roast a red pepper on a stovetop burner. After cooling and scraping off the skin, I slice off a small portion and dice it into small pieces and set aside. I rough chop the remaining pepper and add it to the food processor with the rest of the ingredients. After mixing, I add and hand stir the diced pepper for texture. A nice added touch.
This is a very tasty hummus. I only added extra garlic since I love garlic. That being said, I found it to be thin like sauce. In the future, I’d use less tahini and half the lemon juice for a more spreadable hummus.