Classic Hummus

Name: Classic Hummus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Middle Eastern
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; 2 cups (475 ml) water, for simmering the chickpeas; ½ cup (120 g) tahini, well stirred, at room temperature; ¼ cup (60 ml) fresh lemon juice, from about 2 lemons; 2 cloves (8 g) garlic, peeled and finely grated; 1 tsp (6 g) fine sea salt, plus more to taste; ½ tsp (1 g) ground cumin; ¼ cup (60 ml) ice water, very cold, plus 1–2 tbsp more if needed (ice cubes left out); 3 tbsp (40 ml) extra-virgin olive oil, divided: 1 tbsp for blending, 2 tbsp for drizzling; ¼ tsp (½ g) smoked paprika (optional); 1 tbsp (4 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

Silky, creamy hummus made with canned chickpeas simmered with baking soda so the skins slip off, then whipped with tahini, lemon, garlic and ice water. Smooth enough to rival your favorite restaurant.

Prep: 15 min
Cook: 15 min
Wait: 10 min
Total: 40 min
Makes: About 2 cups (480 g), serves 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
2 cups (475 ml) water, for simmering the chickpeas
½ cup (120 g) tahini, well stirred, at room temperature
¼ cup (60 ml) fresh lemon juice, from about 2 lemons
2 cloves (8 g) garlic, peeled and finely grated
1 tsp (6 g) fine sea salt, plus more to taste
½ tsp (1 g) ground cumin
¼ cup (60 ml) ice water, very cold, plus 1–2 tbsp more if needed (ice cubes left out)
For serving
3 tbsp (40 ml) extra-virgin olive oil, divided: 1 tbsp for blending, 2 tbsp for drizzling
¼ tsp (0.5 g) smoked paprika (optional)
1 tbsp (4 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (6)

Food processor (7-cup / 1.6 L or larger)
Medium saucepan (2-quart / 2 L)
Fine-mesh strainer
Rubber spatula
Measuring cups and spoons
Microplane or fine grater

Steps

Before you start

Use a good, runny, well-stirred tahini; it should taste nutty, not bitter, since it is the main flavor.
Fill a measuring cup with ice cubes and water so the water is very cold when you need it.
Squeeze the lemon juice fresh; bottled juice tastes flat here.
Let the finished hummus rest 10 minutes before tasting and adjusting the seasoning.

1
Simmer chickpeas
- Combine the drained, rinsed chickpeas, baking soda and 2 cups (475 ml) water in a 2-quart saucepan.
- Bring to a boil over medium-high heat, then reduce to medium-low and simmer gently for 12–15 minutes, skimming off any foam and floating skins.
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Ready when: Chickpeas are very soft and mash easily when pressed between two fingers; skins are loose and the water is cloudy.
Tip: Don't skip the baking soda; it breaks down the skins and pectin for a creamier texture.
2
Drain and cool
- Drain the chickpeas in a fine-mesh strainer and rinse under cold running water for 30 seconds, rubbing gently to wash away loose skins.
- Shake off excess water.
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Ready when: Chickpeas feel only warm, not hot, and most loose skins are gone.
Tip: Hot chickpeas can make the tahini seize or taste bitter; cooling briefly helps.
3
Whip tahini base
- In a food processor, combine the tahini, lemon juice, grated garlic and salt.
- Process for 1 minute, scraping down the bowl halfway, until thick, pale and paste-like.
- Add the 1/4 cup (60 ml) ice water and process 30 seconds until the mixture turns light and fluffy.
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Ready when: The mixture is pale cream colored, fluffy and resembles a loose whipped frosting.
Tip: It may look curdled or stiff at first; keep processing and it will smooth out.
4
Blend in chickpeas
- Add the warm chickpeas, cumin and 1 tablespoon (15 ml) of the olive oil.
- Process for 3 full minutes, stopping to scrape the bowl twice.
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Ready when: The hummus is completely smooth, with no visible chickpea bits when you rub a little between your fingers.
Tip: Long blending is what makes it silky, so let the machine run.
5
Adjust texture
- With the processor running, drizzle in 1–2 tablespoons more ice water until the hummus is creamy and spoonable.
- Taste, and add a pinch more salt or a teaspoon of lemon juice if needed.
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Ready when: It falls from a spoon in a thick ribbon and slowly settles flat.
Tip: Hummus thickens as it rests, so make it slightly looser than you want.
6
Rest and serve
- Scrape the hummus into a shallow bowl and let it rest for 10 minutes.
- Use the back of a spoon to swirl a well into the surface, drizzle with the remaining 2 tablespoons (25 ml) olive oil, and sprinkle with paprika and parsley if using.
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Ready when: Surface is smooth and glossy with a pool of oil in the center.

Good to know

Tips

Grate the garlic finely and let it sit in the lemon juice for a few minutes if you want a milder garlic bite.
Use ice-cold water, not room temperature, for the fluffiest, lightest texture.
If the hummus tastes bitter, the tahini is likely the cause; add a little more lemon and salt, or a teaspoon of honey.
Serve with warm pita, raw vegetables, or as a spread for sandwiches and bowls.

Make ahead

"Make up to 4 days ahead and refrigerate without the garnishes. Bring to room temperature for 20 minutes, stir in a splash of water if stiff, then garnish before serving."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: up to 5 days in an airtight container, with a thin film of olive oil on top. Freezer: up to 3 months; thaw overnight in the fridge, stir well, and loosen with a teaspoon or two of water. Serve cold or at room temperature."

Substitutions

canned chickpeas → 1½ cups (300 g) dried chickpeas, soaked overnight and cooked with 1 tsp baking soda until very soft (about 1 hour). Yields about 3 cups cooked; the texture is slightly creamier and the flavor fresher.
fresh lemon juice → Lime juice or 3 tbsp white wine vinegar. Lime gives a slightly different citrus flavor; vinegar is sharper, so start with less.
tahini → Smooth sunflower seed butter. Milder and slightly sweeter, with a less authentic flavor.
garlic → ½ tsp garlic powder. Milder; use if you want less raw garlic bite.