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The Best Basic Hummus for Lunchbox #SundaySupper – Supper for a Steal

I grew up eating a lot of Mediterranean flavors and I have been eating homemade hummus since before hummus was cool. I remember blending up some in middle school to pack in my lunch with carrot sticks.

When I saw the #SundaySupper theme this week was “Lunchbox” to arm moms and dads with delicious recipes before sending their kids back to school, I knew I had to share a hummus recipe.

Now, 15 years later I am still bringing hummus in my lunch for work. It’s easy, portable, and filling. I like to dip multigrain crackers and precut veggies into it.

Basic Hummus

While I liked the hummus I used to make, over the years as more and more brands of hummus have popped up on shelves I prefer the smoother texture of those to my homemade version. I could never quite get it smooth enough.  And finally I have discovered the secret. I have perfected this recipe into what I think is the best hummus around. I like it best right out of the food processor, but if you need to refrigerate it, let it come back to room temperature before eating.

This recipe is just a starting point for make all sorts of delicious flavors. I haven’t experimented with too many but I can imagine sundried tomato, kalamata olives, or roasted garlic… yum!

I finally learned that the smoothness is all about the order of adding ingredients to the food processor. Initially adding the tahini and lemon juice whips those two together to create a smooth and airy base. Then add the other ingredients and blend to incorporate them all. I have found 3 tablespoons of water to be the perfect amount, but you could always add a little more or less depending on your preference.

The Best Basic Hummus

The Best Basic Hummus

Prep time
Total time
Serves: 8-10
  • ¼ cup tahini
  • juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 medium garlic clove, minced
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • 15oz can chickpeas
  • 3 tablespoons water
  1. Add tahini and lemon juice to food processor and process for 1 minute. Scrape down the sides and process an additional 30 seconds.
  2. Add olive oil, garlic, cumin, and salt. Process for 30 seconds, scrape down sides and process an additional 30 seconds
  3. Drain and rinse chickpeas. Add half to the food processor and process for 1 minute. Scrape down sides, add remaining chickpeas and process 1 to 2 minutes until smooth, but thick.
  4. Add water while the food processor is running 1 tablespoon at a time to thin out the hummus.


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