Basic Hummus Recipe
Hummus is a snap to make when you start with canned garbanzo beans. Add spices such as ground cumin or paprika to jazz it up, and serve with raw or roasted vegetables, pita, or chips. Or use it as a sandwich spread.
What to buy: Make sure to buy roasted, not raw, tahini. If you’re not sure which is which, check the label for roasted sesame seeds.
Game plan: The hummus can be refrigerated in an airtight container for up to 1 week.
To see this recipe with illustrated steps, check out The Basics: How to Make Hummus.
- 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
- 1 medium garlic clove, peeled and smashed
- Juice of 1 medium lemon
- 1/4 cup roasted tahini
- 1/4 cup water, plus more as needed
- 1 tablespoon extra-virgin olive oil, plus more to serve