Classic Hummus with Tahini and Lemon

Name: Classic Hummus with Tahini and Lemon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Lebanese
Ingredients: 2 cans (15 oz each) (850 g) canned chickpeas, drained and rinsed (about 3 cups / 480 g drained); 1 tsp (5 g) baking soda; ½ cup (120 g) well-stirred tahini, at room temperature; ¼ cup (60 ml) fresh lemon juice, from about 2 lemons, strained; 1 large clove (5 g) garlic, peeled and roughly chopped; ¾ tsp (4½ g) fine sea salt, plus more to taste; ½ tsp (1 g) ground cumin; ¼ cup (60 ml) ice-cold water, plus up to 2 more tablespoons (30 ml) if needed, with ice cubes removed; 3 tbsp (45 ml) extra-virgin olive oil, divided: 1 tbsp for blending, 2 tbsp for serving; ¼ tsp (½ g) sweet paprika, for sprinkling (optional); 1 tbsp (4 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

Silky, creamy Levantine-style hummus made with canned chickpeas simmered with baking soda so the skins soften, then whipped with tahini, lemon, garlic and ice water. Ready in about 30 minutes.

Prep: 15 min
Cook: 15 min
Wait: 10 min
Total: 40 min
Makes: About 2 cups (480 g), serving 8 as a dip

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Ingredients

8 servings

2 cans (15 oz each) (850 g) canned chickpeas, drained and rinsed (about 3 cups / 480 g drained)
1 tsp (5 g) baking soda
½ cup (120 g) well-stirred tahini, at room temperature
¼ cup (60 ml) fresh lemon juice, from about 2 lemons, strained
1 large clove (5 g) garlic, peeled and roughly chopped
¾ tsp (4.5 g) fine sea salt, plus more to taste
½ tsp (1 g) ground cumin
¼ cup (60 ml) ice-cold water, plus up to 2 more tablespoons (30 ml) if needed, with ice cubes removed
3 tbsp (45 ml) extra-virgin olive oil, divided: 1 tbsp for blending, 2 tbsp for serving
¼ tsp (0.5 g) sweet paprika, for sprinkling (optional)
1 tbsp (4 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

Equipment (6)

Food processor (at least 7-cup / 1.7 L capacity)
Medium saucepan (3-quart / 2.8 L)
Fine-mesh strainer
Rubber spatula
Measuring cups and spoons
Small bowl for serving

Steps

Before you start

Use a good, runny, smooth tahini that has been stirred well; bitter or stiff tahini makes bitter hummus.
Put about ½ cup (120 ml) water and a few ice cubes in a glass so the water is very cold when you need it.
Squeeze the lemons before you start, and strain out the seeds.
A food processor gives the smoothest result; a high-speed blender works but needs more scraping.

1
Simmer the chickpeas
- Put the drained, rinsed chickpeas in a medium saucepan with the baking soda and 3 cups (720 ml) water.
- Bring to a boil over medium-high heat, then reduce to medium so it simmers steadily for 12 minutes, skimming off any foam and loose skins.
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Ready when: Chickpeas are very soft and collapse when pinched between two fingers, and the water looks slightly cloudy.
Tip: Baking soda softens the skins and makes the hummus smoother; do not add more than 1 tsp or it tastes soapy.
2
Drain and rinse
- Drain the chickpeas in a fine-mesh strainer and rinse under cool running water for 30 seconds to remove the baking soda taste.
- Shake off the excess water and let them steam-dry for 2 minutes.
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Ready when: Chickpeas are warm, not hot, and no longer dripping.
3
Whip tahini and lemon
- In the food processor, combine the tahini, lemon juice, garlic, salt and cumin.
- Process for 1 minute, scraping down the bowl halfway.
- Let the mixture sit for 5 minutes so the garlic mellows.
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Ready when: The mixture is thick, pale and paste-like.
Tip: Pre-whipping tahini with lemon gives a lighter, fluffier hummus.
4
Add the chickpeas
- Add the warm chickpeas and 1 tablespoon (15 ml) of the olive oil to the processor.
- Process for 2 minutes, stopping to scrape down the sides and bottom once or twice, until a thick, mostly smooth paste forms.
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Ready when: The paste is thick with no visible chunks of chickpea.
5
Stream in ice water
- With the processor running, slowly pour in ¼ cup (60 ml) ice-cold water through the feed tube.
- Process for 2 more minutes.
- If the hummus is still stiff, add up to 2 more tablespoons (30 ml) water, 1 tablespoon at a time, processing 20 seconds after each.
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Ready when: The hummus is very smooth, pale and creamy, and falls in a thick ribbon from a spoon.
Tip: Use water without ice cubes in it; the water should be cold, not diluted by melting ice.
6
Taste and adjust
- Taste the hummus and add a pinch more salt or a teaspoon more lemon juice if needed.
- Process for 10 seconds to blend.
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Ready when: The flavor is bright, nutty and well salted.
Tip: Hummus tastes less salty once chilled, so season slightly generously.
7
Serve
- Spoon the hummus into a shallow bowl.
- Use the back of a spoon to make a swirl well in the center.
- Drizzle with the remaining 2 tablespoons (30 ml) olive oil and sprinkle with paprika and parsley, if using.
- Serve at room temperature.
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Ready when: Olive oil pools in the swirls.
Tip: Serve with warm pita, cucumbers, carrots or radishes.

Good to know

Tips

Process longer than you think: 4 to 5 minutes total gives the silkiest texture.
Cold water is key for a light, creamy hummus.
If the hummus tastes bitter, the tahini is likely the cause; add a little more lemon and salt, or a pinch of sugar.
Reserve a few whole chickpeas for garnish if you like.

Make ahead

Make up to 4 days ahead and refrigerate in an airtight container. Add the olive oil and garnishes just before serving, and let it sit at room temperature for 20 minutes.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight, up to 5 days, with a thin film of olive oil on top. Freezer: up to 3 months in an airtight container; thaw overnight in the fridge, then stir well and loosen with a teaspoon of water or lemon juice if needed.

Substitutions

canned chickpeas → 1 cup (200 g) dried chickpeas, soaked overnight and simmered with 1 tsp baking soda for 45 to 60 minutes. Cook until very tender and mushy for the creamiest result; yields about 3 cups cooked.
fresh lemon juice → Bottled lemon juice, same amount. Fresh tastes brighter, but bottled works if needed.
ground cumin → Omit. Traditional versions are often made without cumin.
garlic → ½ small clove garlic. Gives a milder flavor if you are sensitive to raw garlic.