ditor’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.
Ingredients
1 (about 15-ounce) can chickpeas (do not drain), or 2 cups drained, cooked chickpeas
2 tablespoons freshly squeezed lemon juice
1/4 cup extra-virgin olive oil, plus more for serving
3 tablespoons well-stirred tahini
1 clove garlic
1/4 teaspoon kosher salt, plus more as needed
Garnish options: Paprika, sumac, or chopped fresh parsley leaves
Serving options: Warm pita wedges, pita chips, or crudités
Instructions
Drain 1 (about 15-ounce) can chickpeas into a strainer set over a bowl, reserving the liquid from the can.
Place the chickpeas, 2 tablespoons of the reserved chickpea liquid, 2 tablespoons lemon juice, 1/4 cup extra-virgin olive oil, 3 tablespoons tahini, 1 garlic clove, and 1/4 teaspoon kosher salt in the bowl of the food processor fitted with the blade attachment or blender. (If using homemade cooked chickpeas and you don’t have any of its cooking liquid, replace the chickpea liquid with 2 tablespoons water.)
Blend or process continuously, scraping down the sides of the bowl as needed to integrate any large chunks, until very smooth, about 5 minutes total. If the hummus is thicker than you’d prefer, blend in more chickpea liquid 1 tablespoon at a time as needed to reach desired texture and creaminess. Taste and season with more kosher salt and lemon juice as needed.
Scrape the hummus into a bowl, then drizzle lightly with olive oil if desired. Garnish with paprika, sumac, or chopped fresh parsley leaves if desired. Serve with warm pita wedges, pita chips, or raw vegetables.
