Basic Creamy Hummus

Total Time: 10 minutes
Servings: 6 servings

See post for additional recipe details.



  • one 15-ounce (420g) can garbanzo beans (chickpeas), drained & rinsed
  • 1/2 cup (120ml) extra-virgin olive oil
  • 1/4 cup (60ml) water, plus additional if needed
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) tahini paste
  • 2 medium cloves garlic , chopped
  • 1 1/2 teaspoons (8ml) kosher or sea salt, or more to taste


  1. In blender combine all ingredients (garbanzo beans, olive oil, water, lemon juice, tahini paste, garlic, and salt). Blend until smooth, if necessary stopping blender a few times and stirring mixture to help it blend smooth. If needed blend in one tablespoon of water or additional olive oil at a time to make the hummus creamy and smooth.
  2. Refrigerate for 30 minutes or up to overnight, allowing the flavors to marry. Hummus will keep for several days stored airtight in the refrigerator.
  3. Serve with your favorite pita bread, vegetable crudité, crackers, chips, toast, or fried bread.