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2 cups dried chickpeas
2 ½ tablespoons olive oil
½ cup tahini paste
juice from 1 lemon
4 – 6 garlic cloves, peeled
½ tablespoon, plus 1 teaspoon sea salt
1 ½ teaspoons baking soda
1 cup water from cooking chickpeas

olive oil
pinch of sumac
pinch of paprika
fresh mint leaves

Ahhhh, the hummus. Almost everyone loves this delightful chickpea and tahini dish of smooth, creamy goodness. There are more recipe variations for hummus now than we can count. For our recipe, we’ve decided to go with the Levantine classic, using this easy to whip up tahini paste.

One of the tricks to creating the creamiest hummus is removing the chickpea skins before processing them. If you’re sighing heavily, picturing hours of sitting around a dinner table, peeling away the skin from each individual chickpea by hand, we’re happy to tell you there’s a much easier way (although that dinner table scenario may just be an important bonding family tradition we wouldn’t want you to miss out on). Read on for learning how to make the creamiest, tastiest hummus right in your own kitchen.

Preparing chickpea perfection

Add the dried chickpeas to a large bowl and cover with cold water. Soak chickpeas overnight, and then drain and pat them dry with paper towels.

Transfer the drained chickpeas into a large pot and sprinkle with baking soda. Heat pot to medium and cook chickpeas for 3 – 5 minutes, stirring to heat evenly.

Pour cold water into the pot, covering the chickpeas completely. Bring water to a boil, then immediately reduce heat to medium-low and simmer until the chickpeas are very soft and skins float to the surface (about 3 hours). Add boiling water to the pot as needed to keep the chickpeas covered with simmering water.

Drain the chickpeas, reserving 1 cup of chickpea water for later.

Transfer chickpeas back into the pot or a heatproof bowl. Add cool water and rub off any remaining skins with your fingers.

Making hummus

In a food processor, add the following:
reserved chickpea water (1/2 cup to begin with)

Process until very creamy (about 2 minutes), adding reserved chickpea water as needed, 1 tablespoon at a time.

Using a mortar and pestle, crush peeled garlic and salt together to form a paste.

In a small bowl, whisk the tahini and lemon juice together until well blended. If your mixture is too thick to whisk, add 1/2 tablespoon of water at a time until tahini is easy to mix.

Add garlic salt to tahini mixture and whisk to blend.

Stir the tahini mixture into your chickpea puree and process until well blended. If hummus is too thick, add small amounts of water while processing, until it reaches a creamy, light consistency.

Taste for seasoning and add salt as desired.

Pour hummus into serving bowls. Use the back of a serving spoon to draw a spiral in the top of the hummus.

Drizzle warmed olive oil into your spiral impression and around the edges of the hummus. Sprinkle the top with ground cumin and garnish with 1 – 2 mint leaves. Optionally, you can add a pinch of sumac and your choice of paprika.

Serve warm with pita, add a small mound on the side of your favorite Middle Eastern dishes, or use as a tasty dip for freshly cut veggies.

Keep any extra in airtight containers and store refrigerated for up to a week. Alternatively, freeze serving size batches and defrost in the refrigerator the day before eating.

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