Creamy hummus

This classic recipe takes just five minutes to make.

Store-bought hummus can be heavy on refined oils, which don’t add flavor, says Laura Rege, a New York City–based recipe developer. This version, which uses tahini and extra-virgin olive oil, is simple to make and delicious to eat.

Makes 1¾ cups
Prep Time: 5 minutes

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Photography and styling by Jenny Huang


One 15.5-ounce can chickpeas, drained and rinsed
¼ cup tahini paste
3 tablespoons fresh lemon juice
1 small garlic clove
3 tablespoons ice water
½ teaspoon sea salt, plus more for seasoning
2 tablespoons extra-virgin olive oil


In a food processor, combine chickpeas, tahini, lemon juice, garlic, ice water, and salt. Blend until smooth and fluffy, about 45 seconds. With the motor running, drizzle in the olive oil until combined.

Season with additional salt. Serve, or store in an airtight container in the refrigerator for up to one week.