This large-batch classic hummus recipe is designed for sharing — perfect for parties, potlucks, or weekly meal prep. The silky texture and bright lemon flavor make a perfect base for endless variations. Once blended, divide the hummus into smaller portions and stir in additions such as roasted red peppers, caramelized onions, or chopped Kalamata olives for flavorful twists. It also makes an excellent sandwich spread layered with sprouts, cucumber, and tomato for a satisfying vegetarian lunch.
INGREDIENTS:
3-4 large cloves garlic, minced
1/2 cup fresh lemon juice
1 cup sesame tahini paste
1 cup hot water
6 cups canned chickpeas, rinsed and drained
3 tablespoons cumin
1 teaspoon cayenne
Salt to taste
3 tablespoons fruity olive oil
Paprika, if desired
METHOD:
In a food processor fitted with a steel blade, combine the garlic, lemon juice, and tahini. Process until smooth and creamy.
Add the chickpeas and process until a thick paste forms. With the machine running, slowly pour in the hot water until the mixture becomes smooth, light, and almost fluffy.
Add the cumin, cayenne, and salt. Process again, tasting and adjusting the seasonings as desired.
Transfer the hummus to a large serving bowl or several smaller containers. Drizzle generously with olive oil and sprinkle with paprika, if using.
Top with lemon slices, chopped olives, fresh mint, or parsley sprigs before serving.
FLAVOR VARIATIONS:
Transform this base hummus into several unique varieties — perfect for entertaining or gifting small jars of flavored hummus.
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Roasted Red Pepper Hummus: Stir in 1/2 cup finely chopped roasted red peppers and a pinch of smoked paprika.
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Caramelized Onion Hummus: Fold in 1/3 cup caramelized onions and a dash of lemon juice for a sweet-savory twist.
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Olive Hummus: Add 1/3 cup chopped Kalamata or green olives and a touch of fresh oregano.
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Roasted Garlic Hummus: Replace the raw garlic with 3–4 cloves roasted garlic for a mellow, nutty flavor.
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Lemon-Dill Hummus: Add the zest of one lemon and 2 tablespoons fresh chopped dill for a bright, herby flavor.
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Spicy Harissa Hummus: Blend in 1–2 teaspoons harissa paste and a drizzle of extra olive oil for heat and depth.
SERVING SUGGESTIONS:
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Serve with toasted pita chips, warm flatbread, or fresh vegetable sticks.
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Use as a sandwich spread or wrap filling with sprouts, tomato, and cucumber.
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Stir in roasted red peppers, caramelized onions, or herbed olive tapenade for flavorful variations.
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Spoon a dollop over grain bowls or roasted vegetables for a creamy finishing touch.
YIELD: Makes about 6 cups.
SOURCE: Chef Juliette Wilcox
