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Classic Creamy Hummus

A bowl of homemade hummus drizzled with olive oil, topped with parsley, paprika, and za’atar, served with pita and cucumber.
  • Serves:  10
  • Prep Time:  5 min
  • Cook Time:  10 min

Ingredients

Hummus

  • 2 (15-ounce) cans chickpeas, drained with liquid reserved
  • ¾ cup reserved chickpea liquid, plus more if needed
  • ⅔ cup tahini
  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • ⅓ cup fresh lemon juice, (from 4 lemons)
  • 1 teaspoon lemon zest, (from 2 lemon)
  • 2 garlic cloves, peeled
  • ½ teaspoon sea salt, plus more to taste

For Serving (optional)

  • Flat-leaf parsley
  • Paprika
  • Za’atar
  • Fresh vegetables, (we like carrots, cucumber, celery & bell peppers)
  • Pita bread, warmed

Method

  1. To a high powered blender, add the chickpeas, chickpea liquid, tahini, olive oil, lemon juice, lemon zest, garlic, and salt. Alternatively, remove the skins from the chickpeas and add the ingredients to a food processor.
  2. Blend on a low speed until ingredients are mixed together. Slowly increase the speed, and blend on high until smooth and creamy, about 5 minutes. If necessary, add more reserved chickpea liquid 1 tablespoon at a time, to increase creaminess. Adjust the salt, to taste.
  3. Use the back of a spoon to spread the hummus out into a shallow bowl, drizzle with olive oil and sprinkle with parsley, paprika, and za’atar, if using. Serve with vegetables and pita bread, if desired.