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Hummus

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.

Ingredients

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

Instructions

  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.

Notes

  • 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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