Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Hummus (Chickpea & Tahini Purée)

Servings: six to eight.

This makes a wonderful dip for vegetables and, of course, pita bread. If you cook your own chickpeas, make sure they’re very tender.


  • 19-oz. can chickpeas, or 1 cup dried chickpeas that have been soaked and cooked until very tender
  • 1/2 cup tahini (sesame-seed paste)
  • 1 clove garlic
  • 1/3 cup fresh lemon juice
  • Kosher salt to taste
  • Olive oil for drizzling
  • Cayenne for sprinkling


  • If using canned chickpeas, drain them, reserving the liquid, and rinse them. If using dried, cooked chickpeas, drain them and reserve 1/2 cup of the cooking liquid.
  • Purée all the ingredients in a food processor until very smooth, adding the reserved liquid as needed. You should have a medium-thick paste (if it’s still too thick, thin it more with water). Season with salt. Transfer the hummus to a shallow bowl, drizzle with olive oil, and sprinkle with cayenne. Serve with pita bread or raw vegetables. 


Rate or Review

Reviews (3 reviews)

  • chefwannabe | 07/20/2015

    This is my go to recipe for hummus. It's great with canned chickpeas but even better with homemade. I find homemade a little easier to digest. If I forget to save the cooking water I thin it with a little unflavored yogurt.

  • joelkdouglas | 08/16/2008

    This makes wonderful Hummus--don't be skimpy with the olive oil.

  • witgirl | 04/13/2008

    This is an excellent recipe. I always make the hummus from scratch and it turns out great. I like to increase the garlic added at times depending on my mood.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial