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Best Hummus

×2 · Serves 4

Prep 20 min · Cook 20 min

A creamy, dreamy, and light homemade hummus recipe that's easy to make with no peeling or soaking required.

  • 2 cans chickpeas (19 oz) or 4 cups (730 g) cooked chickpeas
  • 1 tsp baking soda

Place chickpeas and baking soda in a medium saucepan and cover with several inches of water. Bring to a boil over high heat, then reduce heat to prevent overflow and boil for about 20 minutes until chickpeas look bloated, skins fall off, and are very soft. Drain and rinse under cool water for 30 seconds. Set aside.

  • 1⁄2 cup (120 g) lemon juice
  • 2 cloves garlic, roughly chopped
  • 1 1⁄2 tsp (7 g) sea salt, to taste

In a food processor or high-powered blender, combine lemon juice, garlic, and salt; process until garlic is very finely chopped. Let rest 10 minutes or longer to mellow garlic flavor.

  • 1 cup (250 g) tahini

Add tahini to the processor and blend until the mixture is thick and creamy, scraping down the sides as needed.

  • 1⁄4 to 1⁄2 cup (59 to 120 g) ice water

While running the processor, drizzle in 2 tablespoons of ice water. Scrape down and blend until ultra smooth, pale, and creamy. Add 1 to 2 more tablespoons of ice water if tahini is extra thick.

  • 1 tsp (2 g) ground cumin
  • 2 Tbsp (27 g) extra-virgin olive oil

Add ground cumin and drained chickpeas to the processor. While blending, drizzle in olive oil. Blend about 2 minutes until super smooth, scraping sides as necessary. Add more ice water by tablespoon if needed to reach creamy texture.

Taste and adjust seasoning by adding more sea salt and lemon juice as desired for flavor and zing.

  • 2 extra-virgin olive oil (optional)
  • 2 zhoug sauce (optional)
  • 2 ground sumac (optional)
  • 2 paprika (optional)
  • 2 fresh flat-leaf parsley (optional)

Scrape hummus into a serving bowl or platter, create swooshes with a spoon, and top with garnishes of choice such as olive oil, zhoug sauce, sumac, paprika, or fresh parsley. Serve.

Notes
  • No peeling chickpeas or overnight soak required for this recipe.
  • Let the lemon juice, garlic, and salt mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
  • Add ice water gradually to achieve the desired creamy texture.
  • Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

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