Classic Hummus

Classic Hummus

Homemade hummus blows store-bought out of the water, and it’s one of the easiest party dips you can make. Chickpeas blended with tahini, lemon, and garlic create a silky, protein-rich dip that pairs with everything from pita to crudités. Keep it on the table at any gathering - it’s naturally vegan, gluten-free, and far lighter than cheese-based dips.

Ingredients

• 15 oz canned chickpeas, drained (reserve 1/4 cup of the liquid)
• 3 tbsp tahini
• 1 lemon, juiced (about 3 tablespoons)
• 2 cloves garlic, smashed
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt, plus more to taste
• Paprika and a drizzle of olive oil for garnish

Instructions

1. Peel the chickpeas for the smoothest texture - pinch each one between your fingers to slip off the skins (optional but worth it).

2. Blend the tahini and lemon juice in a food processor for 1 minute until whipped and lighter in color.

3. Add the garlic, cumin, and salt. Process for 30 seconds, scraping down the sides once.

4. Add half the chickpeas and process until smooth, then add the rest along with 2-3 tablespoons of the reserved chickpea liquid. Blend for 2-3 minutes until ultra creamy.

5. Stream in the olive oil while the motor runs. Taste and adjust salt and lemon.

6. Serve swirled into a bowl, topped with paprika and a drizzle of olive oil.

Nutrition Facts

Tips

• The reserved chickpea liquid (aquafaba) is the secret to ultra-smooth, fluffy hummus - add it a splash at a time.
• Make ahead up to 4 days; the flavor deepens as it sits. Bring to room temperature before serving.
• Serve with cucumber, bell pepper, and carrot sticks, or whole-wheat pita wedges.
• For a party variation, top with roasted red peppers, sumac, or a sprinkle of toasted pine nuts.