Hummus

Editor’s Note: If you’ve cooked this beloved recipe before, it might look a little different these days! We recently improved it to make it even easier to follow and more delicious.

I love hummus, but I have never found a store-bought hummus that quite matches homemade or the ones I order at restaurants. Previously, I thought I needed to do tedious, time-sucking techniques — cooking dried chickpeas, individually peeling the skins, using a high-powered blender — in order to make a quality batch at home, but it never seemed worth it. That was, until I figured out the trick to delicious, easy hummus (and it was almost too simple to admit!).

I needed to blend it longer. Like, way longer than I thought (don’t worry, it’s only five minutes). It turns out, you can use canned chickpeas, skip the peeling, and use any old food processor or blender as long as you blend it long enough. Not only does this make the hummus completely smooth, but it also aerates the dip, giving it a fluffy, almost whipped texture.

Once you have a good base recipe like this one, there are countless ways you can flavor or top your hummus. And with about 10 minutes of prep and minimal ingredients, it’s easy to whip up a batch anytime for snacking or as part of a meal.

• It has a silky-smooth texture! The secret to the most velvety hummus is simple: Blend it longer than you think you need to. This breaks down the chickpeas all the way and aerates the dip so it’s fluffier than any store-bought hummus.
• It doesn’t let the liquid from the can go to waste. Use the liquid from canned chickpeas to loosen the hummus without diluting the flavor.

• Chickpeas. With the right technique, you can make quick, creamy hummus with canned chickpeas. Use the starchy can liquid to loosen the dip without diluting its flavor.
• Olive oil. Use an extra-virgin olive oil you like the flavor of — the short ingredient list means the flavor will come through!
• Lemon. A little acidity perks up the flavor and cuts through the richness.
• Tahini (sesame paste). Gives hummus that quintessential rich, nutty flavor. 
• Garlic. Because the garlic is raw, you only need one clove to make a big impact.
• Toppings. Start with a drizzle of olive oil, a sprinkle of tart sumac or paprika, and a little chopped parsley. From there, you can add all kinds of toppings.

1. Drain the chickpeas. Drain a can of chickpeas, but save the liquid! It’s filled with starch and chickpea flavor you can use to thin out the hummus without diluting flavor or texture.
2. Blend hummus. Add chickpeas, some of the can liquid, tahini, lemon juice, olive oil, and garlic to a food processor or blender. Blend until very smooth and soft, about 5 minutes. If needed, add some of the chickpea can liquid to loosen the hummus.
3. Garnish for serving. Spread the hummus out in a shallow bowl. Drizzle with olive oil, then sprinkle with chopped fresh parsley, sumac, paprika, or a combination of the three.

• Use cannellini beans for a white bean hummus.
• Top with fresh mint or cilantro instead of parsley.
• Add up to a teaspoon of spices like cumin, sumac, harissa, or smoked paprika to the hummus for a little extra flavor. Start with a little and adjust up to taste.
• For a roasted vegetable hummus, blend in 1 cup of roasted vegetables such as eggplant, zucchini, bell peppers, or garlic to use in place of 1 cup of chickpeas.
• For an olive hummus, fold in 3/4 cup of chopped green or black olives.
• Top with roasted red peppers, roasted garlic, pomegranate molasses, toasted pine nuts, or chili paste.

Hummus can be refrigerated in an airtight container for up to one week. You can add a small squeeze of lemon juice after a few days if it needs a little perk-up with acidity.

You can serve hummus as a dip with crudité and pita wedges, as the base for a bowl of vegetables and protein, and even as the creamy thickener for salad dressing. Or, serve as part of a larger spread with recipes like these.

• Easy Chicken Shawarma Salad
• Stuffed Grape Leaves (Dolmades)
• Creamy Whipped Feta Dip
• Spanakopita Kale Salad
• The Best-Ever California Sandwich
• Goat Cheese Tart with Roasted Eggplant, Zucchini, and Caramelized Onions

• Miso Edamame Hummus
• Purple Cauliflower Hummus
• Smoky Beet Hummus
• Smoky Roasted Vegetable Hummus Bowl
• Instant Pot Hummus
• Moroccan-Spiced Carrot Hummus