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Hummus Recipe


  • 1 - 15-ounce can chickpeas, rinsed (or equal amount of rinsed, soaked and cooked chickpeas - we cook our own)
  • 5 tablespoons water
  • ¼ cup tahini (Be sure to stir the tahini thoroughly before measuring it.)
  • 3 tablespoons fresh lemon juice
  • 1½ tablespoons olive oil
  • ½ small garlic clove, minced
  • Salt
  • ⅛ teaspoon ground cumin
  • Pinch cayenne pepper
  • tablespoon minced fresh parsley or cilantro


Process the chickpeas, water, tahini, lemon juice, oil, garlic, ½ teaspoon salt, cumin and cayenne together in a food processor until smooth, 1 to 1½ minutes. If too thick, add a little more water. Transfer to a bowl, cover and refregerate until the flavors have blended, about 1 hour. Season with salt to taste and sprinkle with the parsley or cilantro before serving.

You can also add ¼ cup jarred roasted red peppers, chopped coarse, or 2 tablespoons coarsely chopped olives, to the food processor with the chickpeas and other ingredients. If adding the olives, add 2 tablespoons more of the chopped olives after transferring the mixture to the bowl.

TO MAKE AHEAD - Hummus can be refrigerated in an airtight container for up to 3 days. If serving days later, season with additional lemon juice, salt, and cayenne to taste, sprinkling with the parsley before serving.

 Makes about 2 cups.

From America's Test Kitchen Healthy Family Cookbook