Hummus is a long time favorite in my house and is a go-to whenever I need to bring something to a dinner party with minimal effort.  This hummus recipe is one in many, but its creaminess and delicate flavor enhanced by the cumin has consistently brought praise from many friends and acquaintances for being the “most authentic” they’ve ever tasted.


Quantity Unit Name Link Alternatives
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed, ¼ cup liquid reserved
½ cup tahini
¼ cup extra virgin olive oil (low fat option: try 2 tablespoons instead)
1 clove garlic
1 tablespoon ground cumin
1 lemon, juiced
cup water, or as needed
salt, to taste


  1. Place all ingredients except the water into a food processor or high-speed blender.
  2. Blend until smooth, adding as much water as needed to reach the preferred consistency.
  3. Taste and add more garlic, salt, lemon juice, or cumin as needed.
  4. Place into bowl and sprinkle lightly with cumin.

Prep Time: 15 minutes
Serving Size: 3 cups
Sarah Yoo

Sarah Yoo is the associate director of Life & Health but wears a few dozen hats as other this-and-thats, as is the norm in non-profit work. Her favorite part about working at Life & Health is meeting the people that Life & Health content has helped. Ultimately, Sarah dreams of doing humanitarian work in a developing country with her family.

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