The best and only hummus recipe you will ever need. Rich, creamy, and super smooth. Simple to make, after you soak the chickpeas overnight.

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Chickpea Hummus

Classic Hummus

  • Author: Tania Van Pelt
  • Total Time: 770 minutes


  • 1 cup dry chickpeas (soaked overnight (812 hours))
  • 1 teaspoon baking soda
  • ¾ cup tahini
  • ½ cup fresh lemon juice (about 2 lemons)
  • 4 garlic cloves (unpeeled)
  • 1 teaspoon sea salt (plus more as needed, to taste)
  • ½ teaspoon ground cumin
  • 7 tablespoons ice water (as needed, to thin the chickpea mixture)
  • Extra virgin olive oil (for serving)
  • 1 teaspoon za’atar seasoning (or to taste, for serving (optional))
  • ½ teaspoon sumac (or to taste, more for serving (optional))


  1. Soak the chickpeas overnight in water with a teaspoon of baking soda, covered by at least 2 inches of water. Rinse and drain the chickpeas.
  2. Add chickpeas to a large saucepan with cold water to cover by at least 2 inches. Bring to a boil, skimming surface as needed. Reduce heat to medium-low, partially cover, and simmer until chickpeas are tender and really falling apart, 45–60 minutes. Drain; set aside.
  3. While the chickpeas cook, process garlic, lemon juice, and 1 teaspoon salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow.
  4. Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Keep the liquid, discard the solids. Return lemony, garlic-infused liquid to food processor.
  5. Add the cooked chickpeas, cumin, and tahini to the food processor and pulse to combine. With motor running, add ice water by the tablespoonful and process until mixture is very smooth, pale, and thick. Process the mixture until creamy, about 4 minutes.
  6. Thin with more water if you prefer a looser consistency; taste and season with salt, more lemon juice, and more cumin (or cayenne, paprika, za’atar) as desired.
  7. Spread hummus on a plate. Drizzle liberally with a good extra virgin olive oil and season za’atar and sumac, if desired. Serve with raw veggies (cucumbers, carrots, celery, endive, fennel, radishes, the possibilities are endless) or pita bread or chips.


Soak the chickpeas overnight with baking soda. The soda – an alkaline – helps speed the softening process of the peas by breaking down the tough cellulose walls of the chickpeas. It also makes for a much silkier texture and a faster cooking time.

Cook the chickpeas until they’re falling apart. This makes for a creamy, really wonderful hummus.

  • Prep Time: 720 minutes
  • Cook Time: 50 minutes