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Bowl of hummus

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!”
Prep Time 15 mins
Total Time 15 mins
Servings 2 Cups

kitchen gear

  • 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 tablespoons warm water
  • 1⁄2 cup olive oil
  • 1⁄4 cup fresh lemon juice


  • 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.
  • Add the tahini, cumin, and salt and process until combined.
  • 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.
  • 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.