Hummus is that one bowl everyone reaches for. Old-school Middle Eastern staple, creamy and kind of irresistible.
It is very simple: chickpeas, tahini, lemon, garlic — pretty much the whole story. Simple ingredients, big flavor. You blitz it till it’s silky (or leave it a little rustic, your call), then taste and nudge — more lemon if you like tang, a touch more tahini if you want it richer. Pinch of salt. Maybe a spoon of cold water to loosen it up. Nothing fancy, just good.
What I love most is how flexible it is. Pour on some olive oil so it makes a little lake in the middle, dust with paprika (or sumac if you’ve got it), toss a few roasted pine nuts on top. Looks great, tastes better. Scoop with pita, carrots, whatever’s around.
Every bite feels like sunshine and long tables — chickpea fields, old recipes, people talking over plates. It’s simple food that brings folks together. I’d say make a big batch… trust me, the bowl empties fast.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Blend ingredients
In a food processor, combine chickpeas, tahini, olive oil, garlic, and lemon juice. Blend until smooth.
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Adjust consistency
Add water gradually until the hummus reaches a creamy, spreadable consistency.
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Season
Add salt and optional cumin to taste. Blend briefly to incorporate.
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Serve
Transfer to a bowl, drizzle with olive oil, and garnish with paprika or fresh herbs if desired. Serve with pita, vegetables, or as a condiment.
Note: Best served fresh, but can be stored in the refrigerator up to 3 days. Adjust lemon and garlic to taste.
Updated: August 30, 2025