Easy Hummus

Easy Hummus


    • 2 large garlic cloves, smashed
    • 1 1/2 cups cooked garbanzo beans (from a 15oz can, drained and rinsed)
    • 3 1/2 tablespoons freshly squeezed lemon juice, more as needed
    • 3 tablespoons warm water, more as needed
    • 2 tablespoons extra-virgin olive oil, plus more for garnish
    • 1 1/2 tablespoons tahini
    • 1/4 teaspoon ground toasted cumin/coriander combo (or 1/8 teaspoon each if not making the blend)
    • Pinch of cayenne pepper
    • Kosher salt
    • Toasted pine nuts, for garnish, optional
    • Finely chopped parsley, for garnish, optional


    1. Put the garlic in the bowl of a food processor and pulse a few times to chop. Add the garbanzo beans, lemon juice, water, olive oil, tahini, spices, and 3/4 teaspoon salt. Blend until smooth, scraping down the bowl as you go.

    2. Taste and add more lemon juice or salt as needed; to get the right balance of flavors, it should taste bright with lemon juice, rather than heavy with beans and tahini. You can also adjust the consistency with a little more water, if you like (keep in mind that it will stiffen considerably when chilled).

    3. Drizzle with olive oil and sprinkle with pine nuts and parsley before serving (if using).


    To make the cumin/coriander blend, toast 2 tablespoons each of the whole spices in a sauté pan on low heat until aromatic and lightly toasted, about 2 minutes. Once cooled, grind in a coffee grinder reserved for spices; a mortar and pestle also works. For smoother hummus, peel the chickpeas before adding to the food processor.