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+ servings

Hummus in a Hurry

Whip up light and lemony homemade hummus in minutes with the help of your handy food processor.
Why has the chickpea become so important to so many? Protein and lots of it, and zinc and iron, which means that chickpeas are a very good plant-based replacement for meat. So... eat up!
This recipe first appeared in Season 14 of Good Eats.
Easy homemade hummus in a blue bowl drizzled with olive oil.
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 2 1/2 cups


  • 2 (15-ounce) cans chickpeas, drained
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons kosher salt
  • 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 cumin to taste, optional

Specialized Hardware

  • Food processor


  • Place the drained chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 20 to 30 seconds. Stop, scrape down the sides of the bowl, add the tahini, and process for another 15 seconds. Add the lemon juice and 1/4 cup water and process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil and process until smooth, about another 20 seconds.
  • To serve, transfer the hummus to a bowl, and drizzle with additional olive oil and sprinkle with sumac or cumin, if desired.