Classic Hummus
This is the best hummus recipe! Not only does it have a great flavor but it’s also the creamiest, smoothest, hummus I have ever had. Just like any classic hummus, this recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and nut-free.
Servings: 8 (⅓-cup) servings
Calories: 292kcal
Ingredients
- 1 cup dry chickpeas *
- 2 tsp. baking soda
- 1/2 cup lemon juice
- 2 cloves garlic
- 1 tsp. fine sea salt
- 1 tsp. ground cumin
- 1 cup tahini
- 4-6 Tbsp. ice water
- 1 Tbsp. olive oil , plus more for serving
Instructions
- Soak the chickpeas. Add the chickpeas into a large bowl with 1 tsp./6 g baking soda and cover with water. (The chickpeas will double or triple in volume, so use more water than you think you will need). Soak the chickpeas for 8-12 hours at room temperature. Then drain the chickpeas, rinse under cold running water, and use as instructed.
- Cook the chickpeas. Add the chickpeas into a medium pot with the remaining 1 tsp./6 g baking soda and cover with cold water by several inches. Bring to a boil over high heat, skimming off any scum that rises to the surface. Reduce the heat to medium-low, season with salt, and simmer, partially covered, until the chickpeas are fully tender and beginning to fall apart, 60-90 minutes (depending on the size/freshness of your chickpeas). Top with water as necessary to keep the chickpeas submerged at all times. Once slightly over-cooked, drain the chickpeas.
- Prepare the tehina sauce. While the chickpeas are cooking, make the tehina sauce. Add the lemon juice, garlic, cumin, and salt into a high-speed blender. Blend until smooth, then let the mixture rest for at least 10 minutes. Add the tahini and blend until the mixture is creamy and thick. Finally, add the ice water, 2 Tbsp. at a time, to thin the sauce out. The sauce will seize at first but with more water it will lighten in color and become creamy again.
- Blend. Add the chickpeas and tehina sauce into a high-speed blender (or a food processor) and blend until smooth, about 1 minute, scraping down the sides of the blender as necessary. While the blender is still running, drizzle in the olive oil, if using, and blend until light and fluffy, about 15 seconds.
- Serve. Transfer the hummus into a wide, shallow bowl and flatten it with the back of a spoon. In one smooth motion, with the tip of the spoon in the center of the hummus, push the spoon down and rotate while you spin the bowl in the opposite direction (to create a swirl). Drizzle the hummus with a generous amount of olive oil and top with a sprinkle of fresh parsley. Serve warm with pita bread, crackers, and sliced vegetables for dipping.
- Store. Leftover hummus keeps well in an airtight container in the refrigerator for up to 1 week. Allow to come to room temperature before serving.
Notes
*1 cup/200 g dried chickpeas yields 3 cups/492 g cooked chickpeas. If using more/less chickpeas, adjust the amount of other ingredients accordingly.
**This recipe has been adapted from Michael Solomonov's Zahav: A World of Israeli Cooking.
***Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition
Serving: 1of 8 | Calories: 292kcal | Carbohydrates: 23g | Protein: 10g | Fat: 19g | Fiber: 7g | Sugar: 2g