Classic Hummus

September 5, 2013

This punchy puree of chickpeas (aka garbanzo beans), garlic, and olive oil is beloved across much of the Middle East—and increasingly, in restaurants and homes across this country. That's a good thing, since you'd be hard pressed to find a better condiment for dipping (with pitas or fresh vegetables) or spreading. Tahini is a paste made from sesame seeds that tastes a lot like peanut butter; if you can't find any in your local markets, smooth, unsweetened peanut butter will sub in a pinch.

Serves: 8
Prep: 7min
Cook: 0min
Total: 7min


• 1 can (16 oz) chickpeas, rinsed and drained
• 2 tbsp tahini
• 1 clove garlic, chopped
• 1/4 tsp ground cumin
• juice of 1 lemon
• 1/4 cup olive oil
• salt and black pepper to taste

1. Place the chickpeas, tahini, garlic, cumin, and lemon juice in a food processor and pulse a few times. With the motor running, drizzle in the olive oil until a smooth paste forms. Season with salt and pepper.

Nutritional Facts per serving
Calories 146.6 cal
Fat 9.6 g
Saturated Fat 1.3 g
Cholesterol 0 mg
Sodium 169.3 mg
Carbohydrates 12.7 g
Total Sugars 0.1 g
Dietary Fiber 2.4 g
Protein 3.2 g