It doesn’t get much better, food-wise, than creamy, dreamy hummus! Chickpeas, tahini, lemon, and garlic are whirred together until lusciously smooth and so good with pita, fresh veggies, on sandwiches (or avocado toast!), or – quite honestly – eaten right off the spoon. 🙋‍♀️

A top view of a bowl of hummus with olive oil and parsley garnish. It sits in a basket with pita wedges.

Table of Contents

The Story Behind the Recipe

We’ve all seen a lot of hummus recipes pop up over the years. I know I’ve created a bunch of spins on hummus, personally! And they’re all great, but sometimes it’s good to get back to the basics. Traditional, classic hummus is classic for a reason – it’s the best!

Developing this Hummus Recipe

Clearly this hummus recipe is not an original, Kitchen-Treaty-exclusive recipe. Chickpeas have been around for 10,000 years, and hummus, a Middle-Eastern creation, wasn’t far behind (source).

I’ve seen a few hacks and secrets and surprise ingredients that apparently help lead to the best hummus ever, and if you want to make use of any of those, go for it! Me, I’m lazy. Some would say efficient! Some would say lazy.

Most notably, the whole peeling-your-chickpeas thing. Apparently it results in the smoothest, creamiest hummus you’ll ever lay your mouth on. But can I just be honest and say no thanks? Who has time for that?!

I find this Simple & Easy Hummus recipe to be perfectly silky just the way it is, peels and all.

I’m all about the easy.

And the tasty.

a bowl of hummus with olive oil and parsley garnish. It sits in a basket with pita wedges.

Ingredients for Hummus

We are getting back to the basics with just 5 ingredients for hummus – and that includes the salt. We’ve also got a few extras, if you want – notably, cumin if you’d like to add it to your hummus, and a few toppings/garnishes.

This is also an oil-free hummus recipe, making use of the chickpea liquid to thin it out instead of olive oil. Note, however, that I do love a good drizzle of olive oil over the top of mine. But that’s totally optional!

We’ve got:

  • Chickpeas – canned, and we use some of the liquid from the can.
  • Tahini – sesame seed paste, a must in hummus.
  • Lemon – fresh lemon juice.
  • Garlic – fresh garlic as well.
  • Salt – a must!
  • Cumin – an optional addition, but delicious in classic hummus.
  • Olive oil, paprika, and parsley for topping – optional but pretty!

How to Make It

First, add the chickpeas to a high-speed blender without any of the liquid. Add the remaining ingredients and blend together, adding the bean liquid about 2 tablespoons at a time to keep everything moving. Keep blending for a good minute or two until the hummus is completely smooth and forms stiff peaks, kind of like whipped cream.

Then, just smooth it into a bowl, drizzle with a little olive oil and paprika, and serve!

Scooping hummus out of a bowl with a pita wedge.

What to Serve with Hummus

Serve your hummus alongside veggies and pita wedges, or use a dollop on your veggie burger, spread a bit on your avocado toast, scoop a bit into your grain bowls, even use it as an oil-free salad dressing substitute. Yummus! (Sorry. So sorry.)

How to Store Hummus

Transfer your hummus to an airtight container and keep it in the fridge. It will last for up to a week. Did you know you can also freeze hummus?! In fact, I wrote a whole recipe around making a big ol batch of hummus and freezing it until you’re ready to enjoy.

More Hummus Recipes

Mix it up with these hummus variations!

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Classic Hummus

Prep: 5 minutes
Total: 5 minutes
Author: Kare
Simple, straightforward, perfect, classic hummus. 5 ingredients and 5 minutes to perfection!


  • 1 15-ounce can chickpeas, drained, but reserve the liquid
  • 1/3 cup tahini
  • 3 tablespoons freshly squeezed lemon juice (from about one large lemon)
  • 2 medium garlic cloves (minced)
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon cumin (optional)
  • A drizzle of good olive oil and a dusting of paprika for topping (optional)


  • Add the chickpeas (but not the liquid), tahini, lemon juice, garlic, salt, and cumin (if using) to a high-powered blender or food processor (I have the best results with my Vitamix).
  • Blend, adding the bean liquid about 2 tablespoons at a time to keep things moving, until the mixture is your desired consistency (I like hummus to be almost like a thick peaked whipped cream – it forms peaks but is still light and luscious).
  • That’s it! Scoop out and serve! I love it topped with a liberal drizzle of olive oil and a sprinkle of paprika.

First published on November 21, 2009. Updated and republished June 6, 2016. 

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