Classic Hummus

The best hummus recipe, featuring 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. 



    • 1 cup dried chickpeas  (= 3 cups cooked), preferably drained and soaked
    • 1 teaspoon baking soda
    • 3/4 cup tahini paste
    • 3-4 tablespoons fresh lemon juice
    • 1 1/2 teaspoons kosher salt
    • 1 garlic clove, crushed
    • 1 cup ice water






    Optional: Soak dried chickpeas overnight. Drain and rinse. 



    Cook chickpeas: Add drained and rinsed chickpeas to a large pot along with the baking soda. Cook for a minute or two, stirring constantly. Then add 7 cups of water to the pot and bring to a boil. Skim off foam. Reduce to a brisk simmer and stir vigorously every 15 minutes or so to loosen the skins. Skim off any skins that surface. Cook until tender. About 30-45 minutes. Drain, preserving cooked chickpeas. 



    Make hummus: Add cooked and drained chickpeas, tahini, lemon juice, salt, and garlic to a blender or food processor. Blend. While the motor is running, add the ice water. Add more or less water as you need to get the consistency that you want. Keep blending until smooth (5 min or so). Taste and add more lemon or salt to suit your tastes. 

    Enjoy immediately! Top your hummus with olive oil, toasted pine-nuts, za'atar or whatever you like!


    Adapted from Eating out Loud  

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