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Snacks & Appetizers

Classic Hummus

TIME

15 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

177 kcal

CARBS

16.7 g

PROTEIN

6.1 g

FAT

10.5 g

Z Classic Hummus

About this recipe

Hummus is a traditional Middle Eastern dip made with chickpeas, tahini, lemon, and garlic. It belongs to a shared regional food tradition rather than a single undisputed place of origin. This version uses canned chickpeas for convenience while keeping the familiar flavors of the classic preparation.

WHY YOU’LL LOVE IT

Tahini and chickpeas create a creamy dip with a rich sesame flavor. Fresh lemon and a measured amount of garlic give it a bright, balanced finish. Canned chickpeas make it easy to prepare without soaking or cooking dried beans.

Ingredients

Makes: Approximately 390–400 g hummus. Serves 4, with approximately 100 g per serving; divide the finished batch into four equal portions.

  • About 1½ cups canned chickpeas (240 g drained weight), rinsed and drained; approximately one 15 oz can, depending on the brand
  • 2 tbsp plus 2 tsp tahini (40 g), made from sesame seeds only
  • 2 tbsp fresh lemon juice (30 ml)
  • 1 small garlic clove (3 g), finely minced
  • ½ tsp ground cumin (1 g)
  • ⅓ tsp fine salt (2 g)
  • ¼ cup cold water (60 ml)
  • 1 tbsp extra-virgin olive oil (15 ml / approximately 13.5 g), divided
  • ¼ tsp sweet paprika (0.5 g), for topping

Nutrition note: Estimates include the entire olive oil and paprika topping. Bread, crackers, and vegetables served alongside are not included.

Preparation

Time: Approximately 15 minutes, all active. No soaking, cooking, or resting is required when using canned chickpeas.

  1. Drain and rinse the chickpeas, then weigh 240 g. Let excess water drain away. Stir the tahini thoroughly in its jar before measuring so its oil and sesame paste are evenly combined.
  2. Place the tahini, lemon juice, garlic, cumin, and salt in a food processor. Process for about 1 minute, scraping down the bowl as needed. The mixture may thicken at first.
  3. Add the chickpeas and 2 tbsp of the cold water (30 ml). Process for 1 minute, then stop and scrape down the sides and bottom.
  4. Add the remaining 2 tbsp cold water (30 ml) and 2 tsp of the olive oil (10 ml). Process for another 2–3 minutes, stopping to scrape as needed, until smooth and creamy. The finished hummus should hold a soft swirl and spread easily.
  5. Transfer to a shallow serving bowl and use the back of a spoon to make a swirl. Drizzle with the remaining 1 tsp olive oil (5 ml) and sprinkle evenly with the paprika.
  6. Serve as four equal portions, including an equal share of the topping.

Tips

  • Choose tahini made from hulled sesame seeds for a milder flavor and lighter color.
  • Weigh the chickpeas after draining and rinsing. Can sizes and drained yields vary.
  • A food processor works well for this quantity. Pause and scrape down the bowl rather than leaving chickpeas stuck above the blades.
  • Use sweet paprika rather than hot or smoked paprika to keep the intended flavor.
  • Hummus thickens when chilled. Let a refrigerated portion stand briefly before serving for a softer texture.
  • The topping is part of the measured recipe; do not add extra oil unless you also adjust the nutrition estimate.

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