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. 



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






    Soak dried chickpeas overnight. Drain and rinse. 



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



    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, toasted pine-nuts, za'atar or whatever you like!


        Adapted from Eating out Loud  

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