I recomend that you use a high-quality extra-virgin olive oil, with its intense bouquet and delicate, fruity taste. And, pour a little lemon-flavored oil to the top of this delicious Hummus.  

Classic Hummus


  • 4 Tbsp. juice from 1 to 2 lemons
  • 1 cup drained canned or jarred artichoke heart packed in water, rinsed and patted dry
  • 1/4 cup water
  • 6 Tbsp. tahini, stirred well (I blended the contents of the whole can in the blender)
  • 2 Tbsp. extra-virgin olive oil, plus extra for drizzling
  • 1 – 14 oz. can chickpeas, drained and rinsed
  • 1 small garlic clove, minced or pressed through garlic press (about 1/2 tsp.)
  • 1/2 tsp. table salt
  • 1/4 tsp. grated lemon zest
  • pinch of cayenne
  • 2 tsp. fresh parsley or mint
  • pita bread and olives to serve it with


  • Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
  • Process chickpeas, artichokes, garlic, salt, cayenne, and lemon zest in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula.
  • With machine running, add lemon juice-water mixture in steady stream through feed tube.
  • Scrape down bowl and continue to process for 1 minute.
  • With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
  • Transfer hummus to serving bowl. Sprinkle reserved artichokes and parsely or mint over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.
  • Drizzle with olive oil. Sprinkle with minced herbs and cayenne pepper and serve with toasted pita chips.
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