This classic hummus recipe is creamy, smooth, and packed with Middle Eastern flavors, served alongside warm pita bread. Perfect for a quick meal, snack, or as a satisfying side dish.
1can15 oz chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
¼cuptahini
¼cup lemon juiceabout 1-2 lemons, fresh
1clovegarlicminced
2tablespoonsextra virgin olive oil
½teaspoonground cumin
Salt to taste
3tablespoonswateras needed for consistency
Fresh parsleyfor garnish
¼teaspoonpaprikaoptional, for garnish
5pita breadsfor serving
Instructions
Prepare the Hummus:
In a food processor or blender, combine the chickpeas, tahini, fresh lemon juice, minced garlic, olive oil, cumin, and a pinch of salt. Blend until smooth and creamy. Add water, 1 tablespoon at a time, until you reach the desired consistency.
1 can, 1/4 cup tahini, 1/4 cup lemon juice, 1 clove garlic, 2 tablespoons extra virgin olive oil, 1/2 teaspoon ground cumin, Salt to taste, 3 tablespoons water
Taste and Adjust:
Taste the hummus and adjust the seasoning by adding more lemon juice, salt, or garlic, depending on your preference. Blend again for another 30 seconds to ensure everything is mixed well.
Warm the Pita:
Warm the pita bread either in the oven, on a skillet, or directly over a flame for about 1-2 minutes until soft and warm.
5 pita breads
Serve:
Spoon the hummus into a bowl, drizzle with a little extra olive oil, and sprinkle with fresh parsley and paprika for garnish. Serve with warm pita bread on the side.
Fresh parsley, 1/4 teaspoon paprika
Notes
For a smoother hummus, you can peel the chickpeas before blending them.
You can add toppings like roasted pine nuts, caramelized onions, or whole chickpeas for extra texture.
Leftover hummus can be stored in an airtight container in the refrigerator for up to 5 days.