Classic Hummus

  • Two 15-ounce cans chickpeas, drained, liquid reserved
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup tahini
  • 1 teaspoon ground cumin
  • 2 cloves garlic
  • 1/2 cup extra-virgin olive oil, plus more for serving
  • 1 teaspoon sea salt
  • Smoked paprika, for serving, optional
  • Vegetable crudite and pita chips, for serving

1. Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.

2. To serve, transfer the hummus to a serving bowl and drizzle some olive oil over the top. Garnish with a sprinkling of smoked paprika if using, and serve with vegetables and pita chips for dipping.

Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

Adapted from "The Comfort Table" by Katie Lee. Copyright Simon Spotlight Entertainment 2008. Provided courtesy of Katie Lee. All rights reserved.

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