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Traditional Hummus

Prep Time

15 minutes

Prep Notes

This Middle Eastern dip is traditionally made with chickpeas, tahini, lemon juice, and olive oil; it lends itself to several variations. You can prepare and refrigerate it a day ahead; let it stand at room temperature for 30 minutes before serving. Serve with fresh veggies.

Cooking Time

0 minutes


3 1/4 cups (serving size: 2 tablespoons


2 (15.5-ounce) cans no-salt-added organic chickpeas (garbanzo beans), rinsed and drained OR 2 cups cooked

2 garlic cloves, crushed

1/3 cup tahini (sesame seed paste)

1/4 cup fresh lemon juice

1-2 tablespoons extra-virgin olive oil

3/4 teaspoon salt

1/4 teaspoon black pepper


  1. Place beans and garlic in a food processor; pulse until chopped.
  2. Add remaining ingredients; pulse until smooth, scraping down sides as needed.


If hummus is too thick, add a bit of filtered water or the water used for cooking the garbanzos.

Photo credit: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross