Hummus Recipe

Soak (overnight method)

Rinse 1 cup dried chickpeas under cold water. Place in a large bowl, add enough cold water to cover by at least 2 inches (about 4 cups), stir in 1/2 tsp baking soda, and soak 8–12 hours or overnight.

Quick soak (if short on time)

Place rinsed chickpeas and 4 cups water with 1/2 tsp baking soda in a pot. Bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and proceed to cook.

Cook

Drain soaked chickpeas and transfer to a medium pot. Add 2 cups fresh water (about total 4–6 cups depending on pot) and 1 tsp kosher salt. Bring to a gentle boil, skim any foam, then reduce to a simmer. Cook until very tender and easily mashed between fingers, 45–75 minutes depending on chickpea age. If using a pressure cooker/Instant Pot: cover with 3 cups water and cook on high pressure 30–40 minutes, then natural release. Drain, reserving 1/4 cup cooking liquid.

Peel (optional for ultra-smooth hummus)

For the smoothest texture, let chickpeas cool slightly, then pinch skins between thumb and forefinger to remove. This is optional but yields silkier hummus.

In a food processor, combine 1/2 cup tahini and 3 tablespoons fresh lemon juice. Process 30 seconds to 1 minute until whipped and pale. This step mellows the tahini.

Add 2 cloves garlic, 1 tsp kosher salt, and 1/2 tsp ground cumin to the whipped tahini. Process briefly to incorporate.

With the processor running, add the cooked chickpeas in batches. Add about 1/4 cup ice water and 1/4 cup extra-virgin olive oil while processing to loosen the mixture. Process 1–2 minutes until very smooth. If mixture is too thick or grainy, add reserved cooking liquid or more ice water 1 tablespoon at a time until desired consistency is reached (should be creamy and scoopable).

Taste and adjust seasoning: add more lemon juice, salt, or garlic to taste. If you prefer a brighter lemon flavor, add up to 1 more tablespoon lemon juice. For more richness, add up to 1 tablespoon more olive oil or 1–2 tablespoons more tahini.

Transfer hummus to a shallow serving bowl. Use the back of a spoon to create a shallow well in the center.

Drizzle 2 tablespoons extra-virgin olive oil over the top. Sprinkle 1/2 tsp paprika, chopped parsley, and toasted pine nuts as desired.

Serve at room temperature with pita, vegetables, or as desired. Store leftovers in an airtight container in the refrigerator for up to 4–5 days; drizzle a little olive oil on top before storing to preserve moisture.