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Smooth Hummus

4 - 6 snack portions
Recipe from


  • One 15-oz can chickpeas also called garbanzo beans
  • 1/4 cup fresh lemon juice, about 1 large lemon
  • 1/4 cup tahini
  • half of a large garlic clove, minced
  • 2 tbsp olive oil, plus more for serving
  • 1/2 to 1 tsp kosher salt, depending on taste
  • 1/2 tsp ground cumin
  • 2 to 3 tbsp water
  • dash of ground paprika for serving


Preparing the Hummus

  1. In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bowl then turn on and process for 30 seconds. This extra time helps "whip" or "cream" the tahini, making smooth and creamy hummus possible.
  2. Add the olive oil, minced garlic, cumin, and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of the bowl then process another 30 seconds.

Adding the Chickpeas

  • Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of the bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.

Creating the Perfect Consistency

  • Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tbsp of water until the consistency is perfect.

To Serve

  • Scrape the hummus into a bowl then drizzle about 1 tbsp of olive oil over the top and sprinkle with paprika.

To Store

  • Store homemade hummus in an airtight container and refrigerate up to one week.

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