Quality ingredients make all the difference when you want to create exceptional hummus. My favorite recipe needs these basic items:

Base Ingredients:

• 3 cups cooked chickpeas (or two 15-ounce cans, drained)
• 1/3 cup well-stirred tahini
• 1/4 cup freshly squeezed lemon juice (approximately one large lemon)
• 2 tablespoons extra-virgin olive oil
• 1–2 garlic cloves, finely minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 2–3 tablespoons cold water or aquafaba for consistency

High-quality tahini paste creates a rich, nutty flavor profile without overwhelming bitterness. Fresh lemon juice adds brightness to the overall taste, so you should avoid bottled alternatives.

The chickpea liquid (aquafaba) helps achieve perfect consistency without diluting flavors when saved before draining. Cold water serves as a good alternative.

These garnishes will lift your presentation and add extra depth:

• A generous drizzle of extra virgin olive oil
• A sprinkle of paprika or sumac
• Fresh parsley leaves
• Extra cooked chickpeas
• Ground cumin (if desired)

Keep unused tahini fresh by storing it in the refrigerator after opening. A light, fruity olive oil works best as it won’t overpower other ingredients.