Classic Lemon Garlic Hummus

Classic Lemon Garlic Hummus

Yield: 8 servings, about 1/4 cup each
Equipment: food processor, spatula, measuring cups and spoons
Time and setting: 10 minutes

Ingredients

• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1/3 cup tahini
• 1/4 cup lemon juice
• 2 garlic cloves
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt
• 3 tablespoons olive oil
• 3 to 6 tablespoons cold water

Method

1. Process tahini and lemon juice 1 minute until pale. Add garlic, cumin, and salt; process 30 seconds.
2. Add chickpeas and oil; process 2 minutes, scraping twice.
3. Add cold water 1 tablespoon at a time until smooth. Process 1 final minute.
4. Transfer to a covered bowl and chill 30 minutes if time allows.

Preparation notes

Read the method fully, prepare the pan or appliance, and arrange ingredients in order. Divide the batch evenly. Keep raw-food utensils separate and preserve every rest or chill period.

Substitutions

White beans may replace chickpeas. For sesame-free hummus, replace tahini with 3 tablespoons sunflower-seed butter.

Storage and safety

Refrigerate within 2 hours up to 4 days. Freeze airtight up to 1 month; thaw refrigerated and stir.

Planning and quality control

Measure ingredients before starting and keep each ingredient in its stated condition—cold, softened, drained, cooked, or frozen. Use the specified equipment capacity and divide the recipe according to the stated yield. Begin checking at the lower end of the time range, then use the visual cue and thermometer endpoint instead of relying on time alone.

For consistent portions, use a level scoop, measured spoon, or marked cutting guide. Complete the stated rest, cooling, or chilling period before moving or serving the recipe. If one substitution changes moisture, sweetness, or fat, avoid making additional substitutions in the same batch.

Use clean utensils for finished food after contact with raw egg or poultry. Label stored portions with the preparation date, reheat only the quantity needed, and avoid repeated warming and cooling. Check packaged ingredient labels for allergens and formulation changes. Optional garnishes should not be used to infer program points or nutrition.