Hummus However You Like It

Hummus is not only easy and delicious—it’s also a great source of protein, which means your vegetables and dip will really sustain you. Make the classic, or any of our variations, or create one of your own.

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Hands-on time: 20   |    Total time: 20   |    Makes: 2 cups

KITCHEN GEAR

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

INGREDIENTS

1 can can chickpeas, drained and rinsed
1 garlic clove, peeled and coarsely chopped
1⁄2 teaspoon kosher salt
1⁄2 teaspoon ground cumin
1⁄2 cup tahini
1⁄4 cup olive oil
1⁄4 cup fresh lemon juice
2 tablespoon warm water

INSTRUCTIONS

  1. Put the chickpeas, garlic, salt, and cumin in the bowl of the food processor  fitted with a steel blade and process until the chickpeas are finely chopped.
  2. Add the tahini, olive oil, lemon juice, and water and process until the mixture is silky-smooth. Add an extra tablespoon of water if you want it smoother. Now taste the hummus: does it need a pinch of salt or a squeeze of lemon? If so, add it and then taste again.
  3. Serve right away or transfer to a lidded container and refrigerate up to 4 days.

For our variations, the method stays the same, but the ingredients change a bit. Or feel free to make up your own recipe! Kids Advisory Board member Hannah Stein adds capers and cayenne to her “very tasty” version.

Lemony Scallion Hummus
INGREDIENTS
1 (15-ounce) can chickpeas, drained and rinsed
1 garlic clove, peeled and coarsely chopped (or 1⁄2 teaspoon garlic powder)
1⁄2 teaspoon kosher salt
1⁄2 teaspoon ground cumin
1⁄2 cup tahini (sesame paste)
1⁄4 cup olive oil
3 scallions, greens and whites, chopped
Grated zest of 1 lemon
1⁄4 cup fresh lemon juice
2 tablespoons warm water

Pesto Hummus
INGREDIENTS
1 (15-ounce) can chickpeas, drained and rinsed
1 garlic clove, peeled and coarsely chopped (or 1⁄2 teaspoon garlic powder)
1 cup packed fresh basil leaves
1⁄2 cup toasted almonds 
1⁄2 teaspoon kosher salt
1⁄4 cup olive oil
1⁄4 cup warm water
2 teaspoons fresh lemon juice

Guacamole Hummus
INGREDIENTS
1 (15-ounce) can chickpeas, drained and rinsed
1 garlic clove, peeled and coarsely chopped (or 1⁄2 teaspoon garlic powder)
1 ripe avocado, peeled and pitted
1⁄2 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons warm water
1⁄4 cup chopped fresh cilantro leaves
Pinch chili powder