Hummus
Ultra-creamy homemade hummus made with tahini, lemon, and garlic — better than store-bought, with one easy trick for the smoothest texture.
- 15 ounces chickpeas, drained (or 1 1/2 cups cooked chickpeas)
- 1/2 teaspoon baking soda (for canned chickpeas only)
- 1/4 cup tahini
- 2-3 tablespoons lemon juice, adjust to taste
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 3/4 teaspoon ground cumin
- 3/4 teaspoon salt, to taste
- 1 pinch black pepper, to taste
- 2 tablespoons water, ice cold
- 1 pinch paprika or sumac, for serving
- Add the chickpeas to a small pot, cover with water, and stir in the baking soda. Bring to a boil over high heat, then reduce to medium-high and let boil until soft, about 20 to 25 minutes.
- Drain the chickpeas in a fine mesh strainer under cool running water until the water runs clear, about 20 seconds.
- Transfer the chickpeas to a food processor with the tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper. Process until smooth, scraping down the sides with a spatula whenever the hummus sticks to the bowl.
- Process once more, and with the food processor running, drizzle in the ice-cold water. Process until smooth and creamy — if the hummus is still too thick, especially with a thicker tahini, blend in 1 to 2 extra tablespoons of cold water until it reaches your desired consistency.
- Taste and adjust as needed — an extra pinch of salt or cumin, or a little more lemon juice, can make a real difference.
- To serve, drizzle with olive oil and finish with a light dusting of paprika or sumac.
Chef's Note: The "trick" that separates good hummus from great hummus is the ice-cold water drizzled in while the food processor runs — it emulsifies with the tahini and olive oil to create that light, whipped, almost fluffy texture instead of a dense, pasty dip. Adding baking soda to the chickpeas while they simmer helps soften their skins, which also contributes to a smoother final texture once blended.
Don't skip the final taste-and-adjust step — hummus really does benefit from fine-tuning the salt, cumin, and lemon to your own preference right at the end. This keeps well in the fridge for about a week, so it's an easy make-ahead snack or appetizer to have on hand with pita, crackers, or fresh vegetables.
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