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Hummus in serving bowl drizzled with olive oil.

Classic Hummus

Traditional hummus bi tahini recipe with mellowed garlic.
Course Appetizer, Dip
Cuisine Middle-Eastern
Keyword hummus, traditional hummus, easy homemade hummus, mellowed garlic
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 1 quart
Author Kelly Wildenhaus | the hungry bluebird


  • cup olive oil more for drizzling
  • 4 large cloves of garlic thinly sliced
  • ¼ cup tahini
  • Juice of 1 - 2 lemons or more to taste
  • 2 cans garbanzo beans drained and rinsed, loose skins picked out  (I like S & W brand)
  • ¼ cup warm water
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Chopped fresh parsley


  • In a small sauce pan, put ⅓ cup olive oil and toss in the sliced garlic.  Heat over medium heat to soften and mellow the garlic, about 3 minutes from when it starts to sizzle.  Watch carefully, don't brown it or worse, burn it. Remove from heat and cool completely.
  • Drain and rinse the chickpeas and put in a food processor, picking out any loose skins.  Fish out the garlic and also add to the chickpeas.  Puree until smooth, scraping down as needed.
  • With the machine running, slowly add the tahini, juice of one lemon and the ⅓ cup of olive oil you cooked the garlic in.  Then add ¼ cup warm water.
  • Add the cumin and smoked paprika, process.  Season with salt and more lemon, at least another half lemon.
  • Taste and adjust any seasonings.  Spread in a serving dish or plate.  Drizzle with good olive oil and chopped parsley.  If desired, dust with a little smoked paprika or Everything Bagel seasoning.  Serve with pita bread or crackers.