Classic Hummus

Classic and deliciously creamy Hummus. Super easy to make, perfect as a snack, to go on charcuterie boards, or as spreads for sandwiches. 


  • 1 pound cooked chickpeas (caned work well too) 

  • ¾ cup olive oil 

  • ¼ cup tahini paste

  • Juice of one lemon 

  • 1 garlic clove

  • 1 teaspoon salt (or to taste)

  • ½ teaspoon cumin seeds 

  • ½ teaspoon chili flakes (optional) 

  • 1 teaspoon smoked paprika powder

To serve it: 

  • 2 teaspoons olive oil 

  • ½ teaspoon smoked paprika powder

  • Fresh parsley

  • Optional: carrots, cucumber slices, pita bread/toasted bread, olives…


  1. Juice half a lemon and set aside. 

  2. In a food processor put the cooked chickpeas, olive oil, salt, cumin seeds, chili flakes, smoked paprika, tahini paste, and lemon juice. If using an immersion blender add all the ingredients to a medium-sized bowl.

  3. Process until smooth or leave it a bit chunky, it’s up to you. Pause to scrap the edges. 

  4. Serve on a plate as follows: 

  • Spread it creating ridges with the back of a spoon. 

  • Drizzle with more olive oil and paprika powder. 

  • Garnish with fresh parsley, add olives…

  • On the side for dipping: toasted pita bread, sliced carrots, cucumbers, celery…


If you are using canned chickpeas you want to rinse them under running water first, to get rid of the preservatives, this will massively improve the flavor. 

The hummus can be stored for up to a week in a sealed container in the fridge. 

You can also try switching the classic recipes by adding other ingredients like roasted pumpkin, roasted peppers, avocado, sun-dried tomatoes…