This basic hummus recipe calls for using canned garbanzo beans. I’ve made hummus using dried beans, soaking them, cooking them, etc. but the results just weren’t as good. The canned beans actually mash up pretty well.

Hummus Recipe



  • 2 garlic cloves, mashed and then minced
  • 2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
  • 2/3 cup of tahini (roasted, not raw)
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 cup water
  • 1/4 cup olive oil
  • 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 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.

Makes about 3 cups.

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Showing 4 of 59 Comments

  • Darren

    Great recipe, thanks. I find adding a little ground cummin also adds awesome depth to the flavour.

  • Meeta


    This is so wonderful. An easy and quick recipe for Hummus. After living for almost 12 years in the Middle East I often miss the lovely food, especially the Mezzehs one gets served. Hummus was available ready made and we used to dip some fresh lebanese bread my mum bought at the barker’s while watching TV! A great alternative to Nachos and Cheese ;-) and not to mention healthier!
    With this recipe you not only tantalized my tastebuds but threw me back down memory lane.

  • Anonymous

    Toasted pine nuts on top?



  • Andi

    Don’t you have to stream the olive oil in so it doesn’t separate?
    BTW, I love you site!

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