Classic Hummus Recipe
The vegan dip sauce with olive oil and herbs.
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Ingredients
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Base
Garnish & Finish
Optional soak/peel step (for ultra-smooth hummus)
Method
Prepare chickpeas (choose one)
Using canned chickpeas (quick)
Drain the canned chickpeas and rinse them well under cool running water. Optionally, remove a few whole chickpeas to reserve for garnish. For smoother hummus, peel the skins off the chickpeas by gently pinching each one — this is optional but yields a silkier texture.
Using dried chickpeas (overnight + cooking)
If using dried chickpeas, soak 1 cup dried chickpeas in plenty of cold water overnight. Drain and rinse. Place chickpeas in a pot with fresh water, add 1/2 tsp baking soda, bring to a boil, then simmer until very tender (about 60–90 minutes). Skim foam as needed. Reserve cooking liquid if desired to adjust consistency.
Make the hummus
In a food processor, combine the tahini and lemon juice first. Process for 30–60 seconds until the mixture lightens and becomes creamy; this helps make a fluffy base.
Add the garlic cloves and salt to the tahini-lemon mixture. Pulse 3–5 times until garlic is coarsely incorporated.
Add the drained chickpeas (or cooked chickpeas) to the processor. Process for 1 minute. Scrape down the sides of the bowl with a spatula.
With the processor running, slowly drizzle in the 3 tablespoons of olive oil. Then add the ice water, 1 tablespoon at a time, processing between additions, until the hummus reaches your desired smoothness and creaminess (typically 2–3 more minutes). If mixture is too thick, add up to 2–4 tablespoons additional water or reserved cooking liquid.
Taste and adjust seasoning: add more salt, lemon juice, or garlic as needed and pulse to combine. If tahini flavor is too strong or texture is grainy, add another tablespoon of olive oil and 1 tablespoon water and process briefly.
Finish & serve
Spoon the hummus into a serving bowl and use the back of the spoon to create a shallow well or swirl on the surface.
Drizzle about 1 tablespoon extra-virgin olive oil over the top, then sprinkle the paprika and chopped parsley. Scatter reserved chickpeas or toasted pine nuts if using.
Serve immediately with pita, vegetables, or store covered in the refrigerator for up to 4–5 days. Bring to room temperature before serving for best flavor.