At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: About 5 cups (10 appetizer servings)
• Prep time: 10 minutes
• Cook time: No cooking

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of About 5 cups (10 appetizer servings).

• Calories: 310 kcal
• Protein: 10 g
• Carbohydrates: 21 g
• Fat: 23 g
• Fiber: 5 g
• Sodium: 249 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Have these measured and ready before you begin.

• 3 1/3 cups (800 ml) cooked chickpeas
• 1 1/4 cups (300 ml) tahini
• 3/4 cup plus 1 tablespoon (200 ml) water
• 5 tablespoons (75 ml) lemon juice
• 3 garlic cloves
• 1 tsp fine salt

Topping

• 1 tsp ground cumin
• 1 tsp ground sumac (tart red spice)
• 1 tsp sweet paprika
• 3 tablespoons extra-virgin olive oil

Directions

1. Blend the cooked chickpeas, garlic, and water in a food processor until smooth.

2. Add the tahini, lemon juice, and salt and blend again until homogeneous. Taste and adjust only if needed.

3. Transfer to a serving plate and sprinkle with the cumin and sumac.

4. Warm the neutral oil with the paprika just until fragrant, then drizzle it over the hummus and serve.

Sources

1. USDA FoodData Central — April 2026 data release