Life At The Table Hummus. Large white plate of hummus garnished with nicoise olives and chick peas on wooden table.

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Make the ultimate creamy hummus with this recipe and cooking tips. It’s an easy homemade dip perfect for any occasion.


Units Scale
  • 1 1/4 cup dried chick peas
  • 1 1/2 teaspoons baking soda, divided
  • 1/2 cup tahini
  • 2 tablespoons rough chopped garlic
  • 1/4 cup lemon juice + plus more as needed
  • 1/2 teaspoon kosher salt + more as needed
  • 2 tablespoons ice water + more as needed

Optional Garnishes

  • olive oil
  • chopped parsley
  • Niçoise olives
  • extra cooked chick peas
  • red pepper flakes


  1. Place dried chickpeas and 1 teaspoon of baking soda in a large bowl. Fill the bowl with enough water to cover the chickpeas by 2-3 inches and soak overnight.
  2. Rinse the soaked chickpeas. Place the chickpeas and the remaining 1/2 teaspoon baking soda in a large pot and cover with enough water to cover by 2-3 inches.
  3. Bring the chickpeas to a boil, then reduce the heat to a gentle simmer. Cover and cook for 30-45 minutes or until chickpeas smash easily. As the chickpeas cook, skim the surface of the water.
  4. Drain the chickpeas and measure out 3 cups.
  5. Combine 3 cups of chickpeas, tahini, garlic cloves, lemon juice, and 1/2 teaspoon kosher salt in a food processor.
  6. Blend this mixture for 3 minutes.
  7. With the machine running, slowly drizzle in the ice water until the hummus is smooth.
  8. Taste and adjust the seasoning as needed with additional lemon juice and kosher salt.


  • Check the chickpeas at the 30 minute mark. If they smash easily they are done.
  • Use canned chickpeas, if desired, as a garnish; or remove some of the chickpeas from the pot when cooking prior to the chickpeas reaching the smash easily point.
  • Cook the chickpeas ahead of time and store them in the fridge. They will keep for 3-5 days after cooking.
  • Freezing cooked chickpeas is another option. Drain off the liquid, lay the chickpeas in a single layer on a sheet tray and freeze. Once frozen, transfer to a container. Frozen chickpeas will keep well for 3 months.
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