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Bon Appétit

  • Active Time

    10 minutes

  • Total Time

    10 minutes

Those canned chickpeas in the back of your cupboard could be doing so much more right now. Use them in this easy hummus recipe to make a light, whipped spread that’s immeasurably better than the versions you’re likely to find at the grocery store. Blend the chickpeas (a.k.a. garbanzo beans) in a food processor with the good stuff: tahini, garlic, fresh lemon juice, olive oil, and spices. Then thin it out with just enough cold water to reach your desired consistency, a creamy hummus ready for any and all of your dipping needs. 

The 10-minute prep time makes this the best hummus recipe to keep in your back pocket for last-minute appetizer emergencies. Plus, it’s incredibly versatile: swoop it around the base of a grain bowl, schmear a dollop on crusty sourdough, or serve it tucked into pita with freshly fried falafel.

This recipe is also great at stealing the limelight in a Mediterranean mezze platter with tabbouleh, muhammara (roasted red pepper and walnut dip), and a smoky eggplant spread. Top it with a heavy drizzle of olive oil and garnish with pine nuts and flaky sea salt; paprika and chopped fresh parsley; roasted garlic; or a sprinkle of za’atar (a Middle Eastern spice blend featuring the oregano-adjacent titular herb, plus sumac and sesame seeds). No matter the topping, don’t forget lots of veggies for dipping. 

Ready to riff? Here are four ways to flavor your homemade hummus (including a curried sweet potato version and an herby avocado number) and a bonus smoky red pepper hummus. Searching for a way to use a bag of dried chickpeas? Stew a big pot of our best cooked chickpeas for lunch all week, or find lots more chickpea inspiration here.

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What you’ll need

Ingredients

Makes about 2 cups

1

15.5-oz. can chickpeas

1

large lemon

1

garlic clove

½

cup tahini, well mixed

¾

tsp. (or more) kosher salt

10

cranks freshly ground black pepper

¼

tsp. ground cumin

3

Tbsp. extra-virgin olive oil, plus more for drizzling

Za’atar and/or sesame seeds (for serving)

Preparation

  1. Step 1

    Start by prepping all of your ingredients: Drain 15.5 oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.

    Step 2

    Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.

    Step 3

    Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you're just looking for a fine paste.)

    Step 4

    Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.

    Step 5

    Process until smooth, about 1 minute.

    Step 6

    With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt if needed.

    Step 7

    Transfer hummus to a shallow bowl, top with za’atar and/or sesame seeds, and drizzle with more oil.

    → Mastered this base recipe? Here are 4 ways to mix it up.

    Do ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill. 

    Editor’s note: This recipe was originally published in February 2018. Head this way for more of our best chickpea recipes →

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Reviews (73)

Back to TopTriangle

  • In addition to the instructions in this recipe, I soak and then simmer my canned chick peas for about 30 minutes each. When rinsing them, I remove as many skins that pop off naturally. This is the perfect easy hummus recipe, I use it often. Tastes delicious.

    • Anonymous

    • PBC, FL

    • 2/19/2024

  • Make it every two weeks and itis always perfect!

    • Anonymous

    • Bedminster, NJ

    • 5/19/2023

  • I like this recipe but instead of water I use the juice from the drained chickpeas, it turns out soother and quite tasty.

    • Sally

    • Mooresville, NC

    • 12/5/2021

  • This is the closest one to my Lebanese Family Recipe. However, I do not know if you are aware that Chickpea is the name of the Hummus bean in English. So when you say Chickpeas Hummus, it is like saying Chickpeas Chickpeas, or Hummus Hummus...mixing 2 languages for the same name. Even in Arabic when we prepare this dish we call it Hummus Dip, because we have other dishes of Chickpeas. Avocados Hummus, means Avocados Chickpeas. Also Za’atar is Thyme in Arabic. And when Za’atar is mixed with Sumac, olive oil and salt, the mixture called Zeit & Za’atar is used to make pies on the Pita bread mainly for breakfast as it is supposed to open ALL brain cells...a must on exam days...referred to as the breakfast of the Champions. Also the mixture is very tasty for dumping bread, specially cubes of Olive Bread. Hummus dip can be frozen. Defrost in refrigerator and when you are ready to use, add a little water or lemon, mix with a fork to smooth it again. You can use it to flavor all sorts of vegetables, sandwiches, cooked meat, chicken, fish, etc...Sahtein (Bon Appetit) Enjoy your Chickpeas Dip ...I have a Hummus Dip Club for all my Neighbors and Friends.....

    • Najwa

    • Born and Raised in Lebanon

    • 12/5/2021

  • Use the leftover water from your chickpea can instead of plain water. The chickpea water has more flavor.

    • Hally

    • Utah

    • 12/5/2021

  • It's labor intensive but the only way to get truly smooth hummus is to remove the skins of the chickpeas or use chickpea flour. With the skins on the peas, it's grainy, period. #SorryNotSorry

    • M

    • Houston, TX

    • 5/18/2021

  • Love it. I prefer a more tahini-heavy hummus so this is perfect for me. Leagues better than store-bought stuff and honestly cheaper too.

    • Luke S

    • Denver, Colorado

    • 3/9/2021

  • It is good. Quick and nice texture. I cut out the pepper but I don't need that flavor. Also love your videos about making gourmet junk food. They are very instructive about experimental cookery.

    • Washington State

    • 9/6/2020

  • I really love this recipe, it’s amazing, and added a bit of paprika powder for some kick. However I found it to be rlly thick and I prefer smoother hummus so I added a couple more tablespoons of water and olive oil and it’s perfect. 10/10 would recommend!!

    • Nora.W

    • Sweden

    • 5/26/2020

  • I like lemony hummus so added the pulp and a little extra juice. Threw in some cayenne and a bit of super flaky sea salt too while I was at it. This recipe will definitely go into my digital recipe box. Absolutely delicious!

    • Anonymous

    • NY

    • 5/13/2020

  • Tasty, simple! I think if I remake it I'll add a little more water to loosen it a bit.

    • Anonymous

    • Seattle

    • 5/3/2020

  • this is my favorite hummus recipe when i need a quick and easy hummus. my only complaint is it often comes out way too salty. omit the salt during the initial food processing and just add to taste at the end. you'll be glad you did, trust me

    • Anonymous

    • anchorage

    • 5/1/2020

  • Totally delicious and super simple to make. It usually comes out too thick for my taste (and admittedly I don't add that extra generous pour of oil when I serve it so that might be the reason). I usually end up adding 2-3 more tbsp of water at the end to make it creamy.

    • Anonymous

    • New York

    • 4/30/2020

  • Just like what I get at the store! Which is good because they ran out. Added cayenne pepper for a little kick.

    • QuaraMNtine

    • Minnesota

    • 3/19/2020

  • Really delicious!

    • Anonymous

    • NEW YORK

    • 1/17/2020

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