Classic Hummus
Creamy, smooth, and utterly satisfying, this classic hummus recipe brings the authentic flavors of the Middle East straight to your kitchen. Made with simple ingredients like chickpeas, tahini, lemon juice, and garlic, this homemade version puts store-bought options to shame with its velvety texture and bright, tangy finish.
Equipment
- Food processor - 14-cup capacity recommended
- High-powered blender - (optional) alternative to food processor
- Medium saucepan
- Colander
- Measuring cups
- Measuring spoons
- Rubber spatula
- Serving bowl
Ingredients
- 15 oz chickpeas - 425g can, also called garbanzo beans
- 0.5 teaspoon baking soda
- 0.33 cup tahini - 80ml, sesame seed paste, high-quality brand
- 3 tablespoons lemon juice - 45ml, freshly squeezed from about 1 large lemon
- 1 small garlic clove - peeled, fresh not jarred
- 0.5 teaspoon salt - or to taste
- 0.25 teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil - 30ml, plus more for drizzling
- 5 tablespoons ice-cold water - 75-90ml
Optional Garnishes
- extra-virgin olive oil - for drizzling
- paprika - or sumac
- fresh parsley - chopped
- whole chickpeas
Instructions
- Drain canned chickpeas in a colander, reserving ½ cup of the liquid. Place drained chickpeas in a medium saucepan with baking soda and cover with fresh water by 2 inches. Bring to a boil, then reduce to a vigorous simmer for 20 minutes until chickpeas are very soft and bloated. Drain and rinse briefly with cool water.
- Add tahini and fresh lemon juice to the food processor bowl. Process for about 1 minute without stopping, scrape down sides, then process another 30 seconds until the mixture looks lighter, thicker, and almost whipped.
- Add garlic clove, salt, and ground cumin to the tahini mixture. Process for 30 seconds to 1 minute until garlic is completely broken down and incorporated. Scrape down sides to ensure even mixing.
- Add half the cooked, drained chickpeas and process for 1 minute. Add remaining chickpeas and process 1-2 minutes until thick and quite smooth.
- With the processor running, slowly drizzle in olive oil through the feed tube. Scrape down sides. Add 5 tablespoons of ice-cold water one tablespoon at a time, processing 30 seconds between each addition. Continue processing 1-2 minutes for maximum smoothness.
- Stop and taste the hummus. Add more salt, lemon juice, or minced garlic if desired. Process briefly after each adjustment.
- Transfer hummus to a serving bowl. Create a shallow well in the center with the back of a spoon. Drizzle generously with extra-virgin olive oil and sprinkle with paprika, sumac, or fresh chopped parsley. Garnish with whole chickpeas if desired. Serve immediately with warm pita bread, fresh vegetables, or crackers.
Notes
- Cook the chickpeas longer than you think until they're practically falling apart for ultra-smooth texture.
- Whip the tahini and lemon juice together first before adding other ingredients - this is essential for creamy hummus.
- Use ice-cold water while blending to create a lighter, fluffier texture.
- Let the food processor run for 4-5 minutes total for silky-smooth results.
- Remove any remaining chickpea skins after cooking for an even smoother final product.
- Look for tahini made from Ethiopian sesame seeds for the smoothest texture and least bitter flavor.
- Refrigerate hummus for at least 2 hours before serving to allow flavors to meld together.
- Take hummus out of the refrigerator 15-20 minutes before serving for best texture and flavor.
- Store in airtight container with thin layer of olive oil on top in refrigerator for up to 5-7 days.
- Freeze hummus in freezer-safe containers for up to 4 months; thaw overnight in refrigerator.