Description
Silky, nutty, and bright with lemon, this is hummus done just right. A simple blend of boiled chickpeas, tahini, and good olive oil that turns into something perfect. This is the kind of dip that disappears faster than you’d like to admit.
Ingredients
2 cans (15 oz / 425 g each) chickpeas, rinsed and drained, or 3 cups (500 g) cooked chickpeas
1 teaspoon baking soda (if using canned chickpeas)
1/2 cup (120 ml) lemon juice (from 3-4 lemons), plus more to taste
3 medium garlic cloves, roughly chopped
1 teaspoon salt flakes, plus more to taste
1 cup (240 g) tahini
4-8 tablespoons ice water (adjust for texture)
4 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
Optional Garnishes:A drizzle of your favorite olive oil or zhoug, sprinkle of ground sumac or paprika, and chopped parsley
Instructions
Place the chickpeas in a medium saucepan and add the baking soda. Cover with several inches of water and bring to a boil over high heat. Continue boiling for about 25-30 minutes, or until the chickpeas are bloated, soft, and their skins are loosening.
Drain in a fine-mesh strainer (do NOT rinse!). Set aside.
In a food processor or high-powered blender, combine lemon juice, garlic, and salt. Blend until the garlic is finely chopped, then let the mixture sit for at least 10 minutes so the garlic mellows.
Add the tahini to the processor and blend until smooth and thick. Stop and scrape down the sides as needed.
With the processor running, drizzle in a few tablespoons of ice water. Continue blending until the mixture becomes pale, smooth, and creamy. If your tahini is extra-thick, add more water, one tablespoon at a time, until it loosens.
Add the cumin and chickpeas. While blending, drizzle in the olive oil. Blend for about 3 minutes until completely (like ULTRA) smooth, scraping down the sides occasionally. Add more water, lemon juice, or salt to taste.
Spoon the hummus into a shallow bowl or plate, using the back of a spoon to create swooshes. Garnish with olive oil, sumac or paprika, and parsley.
Store covered in the refrigerator for up to 1 week.
Notes
Double batch: This makes about 4 cups — perfect for parties, mezze platters, or freezing in small containers.
Tahini tip: Good tahini is everything. If it’s bitter or chalky, no amount of lemon will fix it.
Texture control: The longer you blend, the smoother it gets. Ice water keeps the texture light and fluffy.
Storage: Refrigerate up to 7 days. Hummus thickens as it cools — stir in a little water or olive oil before serving again.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Boiling and Blending
- Cuisine: Lebanese
Nutrition
- Serving Size: 1/4 Cup
- Calories: 160
- Sugar: 0g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg