Classic Chickpea Hummus
This classic hummus recipe is smooth, creamy, and full of flavor. Made with chickpeas, tahini, lemon juice, garlic, and cumin, it’s a simple and healthy dip that’s perfect for snacking, spreading, or serving as part of a mezze platter.
Equipment
- Blender
Ingredients
- 1/2 cup uncooked chickpeas If using canned chickpeas, use about 3/4 of a 400g can of chickpeas
- 1 tsp baking soda for soaking raw chickpeas
- 1/2 tsp salt
- 1 tsp ground cumin
- 1 small garlic clove minced
- 1 tbsp olive oil extra virgin
- 2 tbsp tahini heaping tablespoons
- 3 tbsp lemon juice
- 2 tbsp iced water or more if the hummus is too thick
Video
Instructions
Step 1: Prepare the chickpeas
- If using raw chickpeas, soak them in plenty of water with 1 tsp baking soda for 8–12 hours or overnight. Rinse well, then cook in unsalted water until soft, about 1–1.5 hours. Drain and let cool completely. If using canned chickpeas, rinse and drain them thoroughly.
Step 2: Mix ingredients
- Transfer the chickpeas to a blender. Add salt, cumin, garlic, olive oil, tahini, lemon juice, and iced water.
Step 3: Blend
- Blend until smooth. Scrape down the sides as needed and adjust the texture with more iced water if the hummus is too thick.
Step 4: Serve
- Transfer to a bowl, drizzle with olive oil, and sprinkle with paprika, chopped parsley, or your favorite toppings. Serve with fresh vegetables, pita bread, or use as a spread.
Notes
Why Use Iced Water?
Iced water is key to getting that silky-smooth texture in your hummus. It helps emulsify the olive oil and tahini, keeping the hummus cool and ensuring it blends smoothly without separating. The cold temperature also helps create a lighter, fluffier consistency by preventing the hummus from becoming too thick or warm as it blends.
Iced water is key to getting that silky-smooth texture in your hummus. It helps emulsify the olive oil and tahini, keeping the hummus cool and ensuring it blends smoothly without separating. The cold temperature also helps create a lighter, fluffier consistency by preventing the hummus from becoming too thick or warm as it blends.