
Classic Hummus
Creamy chickpea and tahini dip with lemon, garlic, and olive oil. This classic Mediterranean hummus is smooth, bright, and perfect for mezze platters.
- chickpea
- Dairy-Free
- dip
- Gluten-Free
- hummus
- Mediterranean
- mezze
- no-cook
- Vegan
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Canned chickpeas, drained and rinsed · 2 Can
La Preferida® Chick Peas
100%
Details
Fresh lemon juice · 3 Tablespoon
Fresh Large Lemon - Each
100%
Details
Tahini · 0.5 Cup
Joyva® Sesame Tahini
28%
Details
Garlic, peeled · 2 Count
Garlic
Sale
20%
Details
Extra-virgin olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
Fresh parsley, chopped · 1 Tablespoon
Parsley
6%
Details
Ground cumin · 0.5 Teaspoon
Kroger® Ground Cumin Shaker
2%
Details
Paprika · 0.25 Teaspoon
Smart Way™ Ground Paprika
1%
Details
Fine sea salt · 0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Details
Cold water · 0.25 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 6 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- canned chickpeas-2 cans
- tahini-1/2 cup
- cold water-1/4 cup
- garlic-2 cloves
- fresh lemon juice-3 tablespoons
- extra-virgin olive oil-3 tablespoons
- fresh parsley-1 tablespoon
- fine sea salt-3/4 teaspoon
- ground cumin-1/2 teaspoon
- paprika-1/4 teaspoon
Drain and rinse the chickpeas well in a colander.
Use caution when opening cans and handling lids, which may have sharp edges.
Add the tahini, lemon juice, garlic, salt, and cumin to a food processor. Process for 30 seconds until thick and creamy.
Add the chickpeas and 2 tablespoons of the olive oil. Process for 2 minutes, scraping down the sides as needed.
Turn off and unplug the food processor before scraping down the sides.
With the food processor running, slowly add the cold water and process until the hummus is very smooth.
Taste and adjust texture by processing a little longer until creamy.
Transfer to a serving bowl and smooth the top with a spoon.
Drizzle with the remaining 1 tablespoon olive oil, then sprinkle with paprika and chopped parsley.
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