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Basic Hummus

Prep Time15 mins
Course: Appetizer, Lunch, Snack
Keyword: Gluten Free, Potluck Ideas
Servings: 6


  • 3 cups cooked chickpeas (drained and rinsed from the can or homemade)
  • 7 tbsp freshly squeezed lemon juice (about one large lemon)
  • 3 1/2 tbsp toasted tahini
  • 1 tbsp high-quality olive oil
  • 1/2 tsp cumin powder
  • 1 tsp salt
  • 1/4 - 1/2 cup water


  • Place all ingredients, except the water, into the bowl of a food processor fitted with the S-blade.
  • Hit the pulse button about seven times to start breaking down the chickpeas
  • Next, let the food processor run to start creaming the chickpeas. Add small amounts of water at a time, as needed, to keep the blade turning and make the chickpeas creamy. Traditionally, this step is completed with oil, but I prefer this lighter version made with water. You don't want to add too much water and make it runny, but just enough to make it creamy and fluffy. I usually use a little less than 1/2 cup of water when using the 3-cups of chickpeas.
  • Once creamy, place in a sealed container and chill for a few hours before serving.


You can adjust the lemon juice and salt to fit your taste and needs. I tend to use more lemon juice and less salt.