Recipe
How To Make Hummus
A simple, quick, and delicious recipe for hummus that can be eaten as a snack, or used as a spread in wraps, sandwiches, or toast.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Prep
- 5 minutes
- Cook
- 5 minutes
- Total
- 10 minutes
Ingredients
- 237 mL chickpeas cooked (volume measure)
- 89 mL tahini (volume measure)
- 59 mL water (volume measure)
- 15 mL lemon juice (about 1/2 a lemon) (volume measure)
- 1 clove garlic — package or uncertain unit retained; no metric conversion
- 2.5 mL salt (volume measure)
- olive oil for serving — count retained
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: unknown.
- 1 cup chickpeas cooked
- 6 Tbsp tahini
- 4 Tbsp water
- 1 Tbsp lemon juice (about 1/2 a lemon)
- 1 clove garlic
- 1/2 tsp salt
- olive oil for serving
Instructions
- Add the chickpeas to a pot and cover with water. Bring to a boil, then remove strain and allow to cool 5 minutes.
- Broil the garlic for about 1 minute per side. If you don't have a broiler, roast the garlic for 10 minutes at 350 degrees Fahrenheit.
- Add all the ingredients except olive oil to a food processor and process until smooth. Serve with olive oil.
Notes
Store the hummus in an airtight container in the fridge for up to 1 week.
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