Classic Hummus Recipe

I’ve been making this Classic Hummus Recipe every week for the past few months. It’s creamy and smooth, and begging to be scooped up. It’s nutty and tangy, thanks to the tahini, with notes of fresh lemon and garlic. Homemade hummus is not difficult to make, and definitely worth it for the surprising depth of flavor and velvety consistency. 

this recipe

Hummus Ingredients

To make this Classic Hummus Recipe, you’ll need these simple ingredients:

Chickpeas 

The plant based protein from chickpeas will keep you full and satisfied.

Baking Soda

The unusual yet helpful addition of baking soda speeds up the cooking process. Soaking the chickpeas with baking soda softens them, allowing for less time on the stove as well as a smoother, creamier finished product.

Tahini

A good quality tahini is the key to smooth hummus. My favorite brands are Soom and Artisana.

Lemon

I typically use a Hurom juicer for fresh squeezed lemon juice but in a rush this handheld juicer works wonderfully.

Garlic

Garlic lends a sharp, savory depth of flavor. Since the garlic remains raw, make sure to remove any green germs ala David Lebovitz.

Extra Virgin Olive Oil

I blend 2 tablespoons of extra virgin olive oil into the hummus, and I love to serve it with an extra drizzle on top!

Sea Salt

Sea salt helps heighten the bright, nutty flavors in this hummus recipe.

Parsley

This herb lends a clean and peppery finish with a touch of earthiness.

How To Make Hummus

Start the day before by soaking the chickpeas overnight in plenty of cold water and a teaspoon of baking soda. Drain and rinse, then place in a large pot of water. Bring to a light boil and cook for 1 ½ hours until the chickpeas are very soft when squished between your fingers, but still hold their shape. Retain ½ cup of the cooking liquid then drain. Add the chickpeas and cooking liquid to a food processor or Vitamix. 

Puree the chickpeas while slowly adding the remainder of the ingredients until you reach a smooth, creamy consistency. Spoon the hummus on to a large plate, creating a large well in the center with the back of a spoon. Drizzle extra virgin olive oil into the well and garnish with fresh parsley, ground sumac, sesame seeds and the like.  

Hummus Recipe Tips

The secret to the very best hummus? Use chickpeas that have been cooked until they’re so tender, they’re mushy. According to Bon Appetit, baking soda “raises the pH of the water and helps the little guys break down to a soft, pulpy mass… perfect for an ultra-smooth purée.”

I use dried chickpeas for my Classic Hummus Recipe, but for ease, the jarred or canned ones mean that you can make a batch in minutes. If cooking your own dried chickpeas, 1 cup of dried chickpeas makes about 3 cups of hummus in this recipe.

Serious Eats’ discusses another trick - if you blend the garlic with the lemon juice and let that mixture rest for a few minutes, the garlic will lose its harsh, raw bite and mellow out. 

Yotam Ottolenghi and Sami Tamimi’s book Jerusalem dedicates several pages to hummus and is wildly popular. 

Lastly, try to find good quality tahini for hummus, such as Soom. Also, check local natural food stores and markets specializing in Middle Eastern ingredients.

Hummus will keep in the refrigerator for up to four or five days. 

Hummus Garnishes

I make a well in the center and drizzle in some extra virgin olive oil and add whatever strikes my mood. Chopped, toasted nuts are nice, as are seeds or fresh herbs. Serve with sourdough bread, raw vegetables or crackers.

Here are some of my favorite hummus garnishes:

Drizzle of extra virgin olive oil

Sprinkle of ground sumac or paprika

Sesame seeds or seeded spice blend, such as dukkah

Chopped fresh parsley

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