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hummus surrounded by colorful vegetables

Classic Hummus Recipe

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  • Author: Emily Dixon, One Lovely Life
  • Total Time: 5 minutes
  • Yield: 1 1/2 cups hummus 1x
  • Diet: Gluten Free


A delicious classic hummus recipe to serve with all your favorites! Don’t miss our favorite things to dip in hummus below!



For The Hummus

  • 1 (14 oz) can chickpeas, drained (about 1 1/2 cups)
  • 1/4 cup tahini
  • 2 Tablespoons olive oil
  • 3 Tablespoons fresh lemon juice
  • 35 Tablespoons water
  • 1/41/2 teaspoon kosher salt
  • 1/41/2 teaspoon ground cumin

For Dipping:

  • VEGGIES: Artichoke hearts, bell peppers, broccoli, carrots, celery, cucumber, endive, jicama, olives, radishes, snap peas, snow peas, tomatoes
  • OTHER: Crackers, pretzels, flatbread, pita bread, pita chips, bagel chips, tortilla chips, crostini, plantain chips, rice cakes, breadsticks (gluten-free, as needed)


  1. Combine. In the bowl of a food processor or a high-speed blender, combine the drained chickpeas, tahini, olive oil, lemon juice, 3 Tablespoons of water, 1/4 teaspoon kosher salt, and 1/4 teaspoon cumin.
  2. Puree the hummus, adding more water, if needed, to thin out the hummus (I like to add 5 Tablespoons of water total for a smooth, creamy texture.) If using a food processor, you may need to stop and scrape down the sides of the bowl a few times.
  3. Taste & Adjust. Taste the hummus and add more lemon juice, salt, or cumin, to taste.
  4. Serve & Store. Add any desired garnishes and enjoy right away, or cover the hummus and store in the refrigerator 3-4 days. Enjoy with fresh veggies, crackers, pita chips, pretzels, etc.

Keep in mind that for food safety, hummus should only be out at room temperature for a maximum of 2 hours. Store it in the fridge for best results!

  • Prep Time: 5 minutes
  • Category: Appetizer
  • Method: Blender
  • Cuisine: Middle Eastern