Classic Hummus

Serve with pita bread cut into pie-shaped wedges.

Serves: 8Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 8


  • 6 large cloves garlic, peeled, minced, and mashed to a paste with 1⁄2 tsp. salt added
  • 1 can (15 oz.) chickpeas, rinsed and drained
  • 1⁄3 cup tahini
  • 2 Tbsp. fresh lemon juice
  • 3 Tbsp. olive oil, divided
  • 2 Tbsp. ground cumin
  • 3 Tbsp. water
  • 3 Tbsp. chopped parsley
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper


  • In a food processor or blender, blend together garlic paste, chickpeas, tahini, lemon juice, 2 tablespoons oil, and cumin, scraping down the sides of the bowl with a rubber scraper until smooth.
  • Add the water, parsley, and salt and pepper and pulse until just combined. Hummus may be made two days ahead and chilled, covered.
  • Drizzle with remaining olive oil before serving.