Classic Hummus

Great versions of hummus are available in most grocery stores, but we encourage you to make your own: it’s easy, quick, and, best of all, you can tweak it to make it however you like best! Offer it as a dip with cut-up raw vegetables or pita chips. Our Kids Advisory Board member Clare served the olive-y version at a party and called it “a big success!”

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Hands-on time: 15   |    Total time: 15   |    Makes: 2 Cups


Cutting board
Sharp knife (adult needed)
Can opener
Strainer or colander
Food processor or blender (adult needed)
Measuring cup
Measuring spoons


1 (15-ounce) can chickpeas
1 garlic clove, peeled and sliced, or 1/4 teaspoon garlic powder
1⁄2 cup sesame tahini
1⁄2 teaspoon ground cumin
1 teaspoon kosher salt
2 tablespoon warm water
1⁄2 cup olive oil
1⁄4 cup fresh lemon juice


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put the chickpeas and garlic in the bowl of the food processor fitted with a steel blade and process until the chickpeas are finely chopped.
  2. Add the tahini, cumin, and salt and process until combined.
  3. Add the water, oil, and lemon juice and process until it is silky-smooth. Add an extra tablespoon of water if it’s not as smooth as you like. Now taste the hummus: does it need a pinch of salt or squeeze of lemon? If so, add it and then taste again.
  4. Serve right away or cover and refrigerate up to 4 days.


No food processor? No problem! You can make this recipe in a blender, though you may need to stop the blender and loosen the ingredients with a spoon or spatula. You can also make it using a mortar and pestle.


Make it Olive-y: Add 2 tablespoons chopped green or black olives.
Make it Citrusy: Add the grated zest of 1 lemon, lime, or orange.
Make it Peppery: Add 1 chopped roasted red bell pepper.
Make it Spicy: Add 1 chopped jalapeño or 1 teaspoon hot sauce.