29 ounce, or two 15 ounce cans chickpeas, drained and rinsed (See Notes)
½ cup tahini
¼ cup fresh lemon juice
¼ cup cold water, more or less, as needed
1 -2 medium cloves garlic, roughly chopped
½ teaspoon ground cumin
⅛ teaspoon cayenne
½ teaspoon Himalayan salt
extra virgin olive oil

feta cheese, crumbled (omit to keep this vegan)
Kalamata olives
Castelvetrano olives
roasted red peppers, diced
tomatoes, cut into wedges
fresh parsley, chopped
additional chickpeas
ground sumac
extra virgin olive oil


In a blender or food processor, add all of the ingredients except the olive oil and the toppings. Blend on high speed until smooth. In a high speed blender, this should take 45 to 50 seconds. In a food processor, blend for about 1 minute.


  • If you need this to be gluten free, be sure to serve this with gluten free crackers, pita or flatbread.
  • If you prefer cooking your own chickpeas instead of using canned, cook ½ pound or 1 cup of dried chickpeas according to package directions until softened. 
  • I don’t blend olive oil into the hummus itself. I feel the flavor of the olive oil gets lost. Use your best extra virgin olive oil over the top…it’ll be delicious.
  • Sumac is a beautifully deep red spice from the berries of the sumac bush, native to the Middle East. It has a tangy, citrusy flavor. Not nearly as tart as lemons, but it compliments the lemon in the hummus really nicely. Look for it in Middle Eastern markets or in spice shops. It’s not necessary in this recipe, so try using some cayenne or even paprika instead.