Classic Hummus

It’s “Hip Hip for Hummus Week” at Gimme Some Oven!!!

Because really — why not celebrate this fantastic dip?!  It’s fresh, super affordable, packed with great nutrients and protein, versatile, and of course…delicious!  (And heads and tails better when made at home, versus store-bought!)

We’ll explore a variety of creative recipes this week, but to kick things off, thought it would be wise to go back to the basics with a classic hummus recipe.  Granted, if you ask ten different cooks what the perfect traditional hummus recipe would be, you’ll likely get ten different answers.  :)  But in general, you’ll find a smooth blend of chickpeas, garlic (often roasted), tahini (sesame paste), lemon juice and olive oil.  Plus some extra light seasoning and/or toppings if desired.  Completely simple, yet completely satisfying.

So dust off your food processor, and get ready for a fun week with a new hummus recipe each day — yay!

Classic Hummus

Classic hummus recipe that's easy, affordable, and delicious! Can be prepared in less than 5 minutes!


  • 1 (15 oz.) can chickpeas (garbanzo beans), drained
  • 2 cloves garlic, peeled and smashed
  • 2-3 Tbsp. tahini (sesame paste)
  • 2 Tbsp. lemon juice
  • 2 Tbsp. olive oil
  • 1/2 tsp. cumin
  • pinch of salt and pepper (to taste)
  • 1/4 cup water (or the leftover chickpea juice from the can)

optional toppings:

  • more olive oil
  • chopped fresh Italian-leaf parsley
  • paprika (or smoked paprika)
  • toasted pine nuts


Add first seven ingredients (chickpeas thru salt/pepper) to a food processor, and blend until smooth. Add in the water (or chickpea juice) and continue blending until it reaches your desired consistency.

Garnish with optional toppings, and serve or refrigerate.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

Even for the classic recipe, I like a little extra lemon juice.  And will often toss in a pinch of cayenne as well for an extra kick.  But otherwise, there’s a reason why classics are classics!  :)

Leave a Comment:


  1. Lisa — April 12, 2010 @ 10:07 am (#)

    OOOOOOOOH. Post a recipe for a sweet pepper/chili paste like that one from Lenny’s! I wanna add it to your hummus. But you figure out how to do it first!

  2. Johnie Gowey — May 9, 2010 @ 8:08 am (#)

    I love the post. It looks good. Kudos!

  3. Meg — April 3, 2012 @ 8:28 am (#)

    Puree the chickpeas, garlic and spices first until a rough paste forms, then add in the tahini, then pour in the liquids. This will make it creamy and smooth out any grit from the chickpea skins.

  4. Bridget — June 17, 2012 @ 7:01 pm (#)

    Thanks for posting this! I just made it and blogged about it, delicious.

  5. GS test demo — April 1, 2013 @ 1:40 am (#)

    Classic Hummus Recipe | gimme some oven

  6. Marcia — April 16, 2015 @ 11:52 am (#)

    Good morning Ali!  I am new to your website and appreciate all the luscious looking & sounding vegan/plant-based recipes you offer, thank you!  May I suggest you add your name under the recipe name?  When I copy a recipe to put it into my file, I always add “Courtesy of Gimmesomeoven” so I remember where it came from.  Just a suggestion.

    My other reason for writing is using the “juice” inside the can of beans instead of rinsing and draining them.  All the salt used is in the liquid.  If you rinse them and drain them, they are much healthier.  This goes for all canned beans unless you are using some that say salt-free on the label.  If you prefer not rinsing and just using them as they are, that is, of course, your/everyone’s choice.  Mine is just a suggestion.

    Thanks again for the yummy recipes!
    PS  I can hardly wait to try The Best Sangria – mmmmm!

    • Ali — April 16th, 2015 @ 12:20 pm

      Hey Marcia, thanks for the kind words and the suggestions! Glad you’re enjoying my blog, and I hope you enjoy the sangria! : )

  7. Alex — April 19, 2015 @ 7:49 pm (#)

    How long will this stay fresh for in the fridge? 

    • Ali — April 20th, 2015 @ 2:34 pm

      I would say up to about a week or so, but maybe even up to two weeks. Add a little layer of olive oil on top, to help keep it fresher longer, and just go by smell and taste after a week. Hope that helps!


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