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Classic Hummus

A bowl of homemade creamy hummus made from chickpeas or garbanzo beans and topped with olive oil and pine nuts

We've tried a lot of hummus recipes and this is the one we turn to week after week. It's creamy, lemony, and we've been known to eat it for breakfast. It's that good. 

Ingredients

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    • 1 cup dried chickpeas (= about 3 cups cooked chickpeas)
    • 1 cup ice water
    • 3/4 cup tahini paste
    • 4 tablespoons fresh lemon juice
    • 1 1/2 teaspoons kosher salt
    • 1 garlic clove

     

    Steps

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    1. 

    Soak chickpeas overnight. Drain and rinse. 

     

    2. 

    Add soaked chickpeas to pot (we sprinkle with baking soda for better cooking quality and cook for a minute or two, but this is optional). Add 6 cups of water and bring to a boil. Skim off foam. Cook until tender. About 30 minutes. 

     

    3. 

    Add drained chickpeas, tahini, lemon juice, salt, garlic, and ice water to a blender or food processor and blend until smooth (Keep blending until you get the consistency that you like...this could take a few minutes).  

         

        That's it! Top your hummus with olive oil, pine-nuts, za'atar or whatever you see fit! 

         

        Adapted from Eating out Loud  

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