Classic Hummus
Cook time
Total time
This recipe is inspired by Yotam Ottolenghi's Hummus recipe from his cookbook Jerusalem
Recipe type: Dip
  • 1¼ cup chickpeas
  • 1 tsp baking soda
  • 4 cloves garlic, crushed
  • 5 T freshly squeezed lemon juice
  • ½ cup light tahini paste
  • ½ tsp salt
  • 6½ T ice water
  • 1 T good quality olive oil
  1. Place the chickpeas in a large bowl or quart container and cover with cold water a little more than twice their volume. (If using a quart, fill to the top). Let the chickpeas soak for at least 24 hours or until they have doubled in volume.
  2. Drain the chickpeas. In a medium saucepan, combine the chickpeas with a teaspoon of baking soda. Stir constantly for about 3 minutes. This helps loosen the skin. Add 6½ cups of water and bring to a boil.
  3. Reduce to a simmer and cook for about 20 to 40 minutes depending on the brand and freshness of your chickpeas (it took me closer to 40). Be sure to constantly skim off any foam or skins as you go. Occasionally stir the chickpeas to release more skin. (I used a small fine mesh strainer for this)
  4. The chickpeas are cooked when they are soft and break easily, but are not mushy.
  5. Drain the chickpeas and rinse until cold water.
  6. Place the chickpeas in the bowl of your food processor and process until it forms a paste. With the machine still on, add the garlic and puree until smooth. Then add the lemon juice, followed by the tahini paste and salt. Then slowly add the ice water one tablespoon at a time. Process for several minutes more until it has form a silky smooth paste. Add the olive oil and pulse gently until just combined.
  7. Transfer to a bowl and press plastic wrap onto the surface of the hummus to prevent drying. Let it rest for 30 minutes before serving. If not using immediately, refrigerate for up to 3-5 days. Let rest for 30 minutes room temperature before serving.
Recipe by A Sue Chef at