Classic Hummus

Classic Hummus

Use this technique to make your own classic hummus, with a few riffs from Chef Laura. Garbanzo beans, garlic, tahini and spices like cumin and smoked paprika join forces to make this debatably the best hummus you have made!

Classic Hummus Recipe

By Laura Briscoe
Prep time: 15 minutes
Cook time: 0
Servings: 10-16 servings


  • 2 each 14 oz cans Garbanzo Beans, 2 T water reserved
  • 2 T Tahini (roasted sesame seed paste)
  • 2 large cloves of garlic
  • Kosher Salt, to taste
  • Water, as needed
  • 1 teaspoon ground cumin, or to taste
  • 1/2 teaspoon smoked paprika, optional
  • Sriracha, to taste
  • Over the Top, the Original


  • Place garlic in food processor and chop. Scrape bowl.
  • Add beans, reserved water from the cans, tahini and spices.
  • Puree the bean mixture adding water as needed to smooth the puree. Chef trick - add one ice cube toward the end of the process.
  • Taste and adjust seasonings, using Sriracha if desired.
  • Sprinkle with Over the Top, the Original for crunch without the chips!


You can peel the skins off the chickpeas before pureeing if you have the time - it will give you a smoother hummus. You can also simmer the chickpeas in cumin water, then use that water to make the hummus. If you want to add olive oil you can, it just changes the consistency. This recipe makes a LOT of hummus, so get creative!

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