Simple and delicious hummus, made with chickpeas, tahini, lemon juice, garlic, olive oil, and salt. Takes only 5 minutes to make!

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Photography Credit: Elise Bauer

One of the best reason to keep a few cans of garbanzo beans in the pantry? To make hummus! It’s so easy to make in a food processor, takes all of 5 minutes.

You’ll need some canned (or already cooked) chickpeas, tahini, garlic, olive oil, lemon juice, and salt. Purée everything, top with a few lightly toasted pine nuts and some chopped parsley and voilà, you’re done!

Hummus Recipe

  • Prep time: 5 minutes
  • Yield: Makes about 3 cups

Tip for extra smooth hummus (if you have time): Peel the membranes off of the chickpeas before puréeing in the food processor.


  • 2 garlic cloves, mashed and roughly chopped
  • 2 15-oz cans of chickpeas (garbanzo beans), drained
  • 2/3 cup of tahini (roasted, not raw)
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup water
  • 1/4 cup olive oil (plus more for garnishing)
  • 1/2 teaspoon of salt
  • Pine nuts (toasted) and parsley (chopped) for garnish


1 In a food processor, combine the garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.

2 Spoon into serving dish, swirl a little olive oil over the top and sprinkle with toasted pine nuts and chopped parsley.

Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.

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Showing 4 of 62 Comments

  • Jes

    Is there an alternative to the lemon juice? I am allergic to lemon. Thanks

  • Danielle

    My local Walmart sells tahini

  • Cherri Fellows

    I made this hummus recipe today, although I did leave out the tahini, it was delicious. This is my first time making it and was a little nervous, but it turned out great. Thank you for sharing your recipe.

  • heather hicks

    Try pressure cooking the chick peas and you’ll never go back to canned ones again. They’re super tender if cooked properly.

  • Jackie Walters

    White kidney beans work great too. Try putting a little curry powder in the hummus.

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