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Hummus

Craig Lee for The New York Times

BY Mark Bittman

PUBLISHED July 3, 2024

Hummus is an ideal dip for picnics, parties and everyday snacking. Serve it with pita, chips, crackers or cut vegetables. In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon. But this dip is also flexible: cumin and pimentón are optional, as are herbs or blends like za’atar. Hummus can be refrigerated in an airtight container for up to one week.

 

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Hummus

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Makes 6 to 8 servings 1x

Time 15 minutes with precooked chickpeas

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Ingredients

  • 2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
  • 1/2 cup tahini, with some of its oil
  • 1/4 cup extra virgin olive oil
  • 2 cloves peeled garlic, or to taste
  • Juice of 1 lemon, plus more as needed
  • Salt and freshly ground black pepper
  • 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
  • Chopped fresh parsley leaves for garnish

Instructions

  1. Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.

  2. Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.

— Recipe from The New York Times

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