Classic Hummus

Hummus is one of those foods that feels bigger than a recipe. It has traveled across centuries, kitchens, and cultures, quietly becoming a symbol of simplicity and sharing. At its heart, hummus is built on patience and respect for ingredients starting with dry chickpeas, slowly cooked until tender, then blended into something smooth, nourishing, and comforting.

Long before food processors and store shelves, families soaked chickpeas overnight, simmered them gently, and gathered around a bowl meant to be shared. Hummus wasn’t rushed. It was made when there was time, and it was enjoyed together. That tradition still matters today. When you start with dry beans, you’re not just improving the texture you’re honoring a way of cooking that values intention over convenience.

This classic hummus is creamy, balanced, and deeply satisfying, with no shortcuts and no unnecessary extras. It’s a reminder that the simplest foods, prepared with care, often bring the greatest comfort.

And if you’re ready to start soaking and blending, feel free to jump straight to the recipe below.

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Classic Hummus

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Hummus is a creamy Middle Eastern dip made with chickpeas, tahini, lemon, and olive oil, perfect for spreading, dipping, and everyday eating.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Servings: 6

Ingredients Method Notes

Ingredients

  

1x2x3x?

• For the Chickpeas
• 1 cup dry chickpeas
• Water for soaking and cooking
• 1 teaspoon baking soda divided
• For the Hummus
• ⅓ cup tahini well-stirred
• ¼ cup fresh lemon juice about 1½ lemons
• 1-2 garlic cloves minced
• ½ teaspoon ground cumin optional
• ½ teaspoon salt or to taste
• 3 –6 tablespoons ice-cold water
• Extra-virgin olive oil for serving
• Optional Toppings
• Paprika or cumin
• Chopped parsley
• Whole chickpeas
• Drizzle of olive oil

Method

 

1. 1. Soak the Chickpeas (Overnight)
2. Place chickpeas in a large bowl and cover with plenty of water.
3. Add ½ teaspoon baking soda.
4. Soak overnight (8-12 hours).
5. Drain and rinse well.
6. 2. Cook the Chickpeas
7. Place soaked chickpeas in a pot with fresh water.
8. Add remaining ½ teaspoon baking soda.
9. Bring to a boil, then simmer 60–75 minutes, until very soft (they should easily squish between your fingers).
10. Skim foam if needed.
11. Drain and rinse thoroughly.
12. (Optional for ultra-smooth hummus: gently rub off loose skins under running water.)
13. 3. Blend Tahini & Lemon First
14. In a food processor, blend tahini and lemon juice for 1 minute until thick and creamy.
15. Add garlic, cumin (if using), and salt. Blend again.
16. 4. Add Chickpeas
17. Add cooked chickpeas and blend until thick and smooth.
18. 5. Adjust Texture
19. With the processor running, slowly add ice-cold water, 1 tablespoon at a time, until hummus becomes light, fluffy, and creamy.
20. 6. Taste & Finish
21. Adjust salt or lemon if needed.
22. Spoon into a bowl, swirl the top, drizzle with olive oil, and add toppings if desired.

Notes

Dry chickpeas make a noticeable difference in creaminess and flavor.
Hummus thickens in the fridge loosen with a splash of water or lemon before serving.
Keeps 4–5 days refrigerated.

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