Not only is the chickpea ridiculously nutritious and vice-grip versatile, no ingredient save the chickpea better sums up the Near and Middle Eastern cuisines.

Why has the chickpea become so important to so many (it’s the most-widely consumed legume in the world)? Protein and lots of it, and zinc and iron, which means that chickpeas are a very good plant-based replacement for meat, especially if it’s married to certain other ingredients.


  • Two 15-ounce cans chickpeas (garbanzo beans drained, liquid reserved)
  • 2 cloves garlic (minced)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground cumin
  • 1/3 cup tahini (stirred well)
  • 5 tablespoons freshly squeezed lemon juice
  • 1/4 cup extra-virgin olive oil (plus extra for service)
  • Powdered sumac and/or smoked paprika to taste (optional)
  1. Place the chickpeas in the bowl of a food processor along with the garlic, salt and cumin. Process for 20 to 30 seconds. Scrape down the sides of the bowl, add the tahini and process for another 15 seconds.
  2. Add the lemon juice and 1/4 cup of the reserved bean liquid and process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil and process another 20 seconds or until smooth.
  3. To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac or smoked paprika if desired.

Mediterranean sumac is not the same plant as American poison sumac. Its lemony flavor is kinda like a cross of lemon juice and paprika.


Add yours
  1. 1

    This is a family favorite and a crowd pleaser! I typically warm up the chickpeas a little before putting them in the processor.

  2. 2
    Joseph Saadeh

    @Ralph hummus is bean dip. So that being said I do believe that hydrated cooked beans must be refrigerated. To top that off I have seen hummus mold. But never have seen peanut butter or any other butter such as tahini mold.

  3. 3
    Scott D. Deutsch

    Did anybody have any problems with the tahini? I made some today (7/16/19) and the tahini was an absolute PIA (pain in the butt) to remove…the blender stopped mixing, so I had to remove 2/3 of the mix, blend that, then pour/thwack that into another bowl, and repeat two more times…I have no more chickpeas, but 5/6 of a jar of tahini…What do I do with it?

  4. 4

    There is something that bugs me but maybe it is a non sense: we make peanut butter or even butter and can be outside the fridge. Why does hummus need to be always refrigerated as if it had dairy or meat? In my eyes real waste of energy.
    What is in hummus from the food chemistry point of view that is not in peanut butter?
    Humble opinion.

  5. 10

    Best hummus recipe I’ve tried! I used more garlic and more cumin than called for to suit my taste. Will be adding roasted red peppers for a change of pace next time.

  6. 12

    Made hummus again (two days in a row). Didn’t put tahini in it but my family still loved it, even my three year old. I used the dried garbanzo beans, I think I get a lot more that way. Added an avocado the first time, it was delicious. This recipe is a keeper!

    • 15

      No, it’s not just you. I use to remove the skins(extremely tedious)and then I decided to stop using my food processor and started using my Ninja blender. It blends it so smooth and creamy I will never ever peel garbanzo beans again. Thats not a plug for the Ninja because there are a lot of blenders that will accomplish the same results. Vitamix is one. I will never remove the skins again and keep using my mixer.

  7. 19

    In summer, I make hummus from the dried Garbanzo beans and it REALLY reduces the cost even more! Plus I can regulate the salt content better. I soak them along with a little bit of baking soda. When done cooking, I ladle out some of the water and reserve. Then I pour more water into the pot until almost full and then stir. I drain very carefully and the first things out of the pot into the strainer are the “skins” that floated to the top and that some feel are the tough portion. I discard these and then finish draining. Frankly I will only do this when I can have the windows open.

    Some of the variations I have made are: chopped black olives, Italian seasoning (that I soaked in the lemon juice for several hours), a lot of good freshly ground black pepper, used shallots when I ran out of garlic, stirred in finely chopped cauliflower (he broccoli and the lentils were meh), and topped the hummus with nutritional yeast. My daily treat!

    Thinking about using the sesame oil in the refrigerator instead of olive. Also figuring out if I can freeze the cooked chickpeas so I can have hummus throughout the winter w/o opening a can and not having the cooking bean smell.

  8. 20

    One of the best tips I ever discovered for making hummus is to heat up the chickpeas in the microwave for about 2 minutes before putting into the food processor. When they’re nice and hot they blend up more easily and make for a much smoother hummus!

  9. 21

    I’ve been making hummus for years, easiest thing on the planet. My recipe is about the same as this except I don’t add oil. Never have and it tastes great without and less fat! My hummus is extremely popular and I’m pretty much ordered to bring it to any party. You can also do things like roast the garlic first, or omit the liquid from the can and add roasted red peppers, or pesto, or whatever you like. I also like to toast some pine nuts and sprinkle those on top.

  10. 22

    “Mediterranean sumac” is staghorn sumac. Very common in this country.

    For a much smoother texture, remove the skin of the chickpeas before processing. This can be done by rubbing them in a bowl full of running water. The skins will float off.

  11. 23

    I replace one can of chick peas with one can of Northern beans, it makes the consistency less mealy and a bit more creamy. I toss in a teaspoon of soy sauce along with a sprinkle of cayenne pepper to give it a zip- perfect

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