The Best Homemade Hummus
Make the best homemade hummus with this easy recipe. Learn the chef secrets to a fluffy, ultra-creamy chickpea dip using simple, quality ingredients.
Ingredients
Hummus Base
- 8 ounces dried chickpeas (227g or 1 cup + 2 tbsp)
- 1 tsp baking soda divided
- 3/4 cup tahini good-quality, hulled
- 6 tbsp lemon juice freshly squeezed, plus extra to taste
- 3 cloves garlic chopped
- 1 tsp ground cumin plus extra to taste
- kosher salt to taste
- black pepper freshly cracked, to taste
- 6-10 tbsp ice water
Fried Garlic-Lemon Topping
- 1/3 cup extra virgin olive oil
- 5 cloves garlic thinly sliced
- 4-6 strips lemon peel about 2 inches long, white pith removed
- 1 pinch flaky sea salt
For Serving
- 1 handful flat-leaf parsley chopped
- 1 dusting paprika or Aleppo pepper
- warm pita or lavash bread for dipping
Instructions
- Soak the dried chickpeas overnight in cold water with 1/2 teaspoon of baking soda.
- Drain and rinse the chickpeas well. Transfer them to a large pot with fresh water and the remaining 1/2 teaspoon of baking soda. Bring to a rapid boil, then lower the heat and simmer for about 45 minutes until the chickpeas smush easily between your fingers.
- Drain the chickpeas thoroughly. While they are still warm, place them in a food processor and blend for two full minutes until a smooth paste forms, scraping down the sides as necessary.
- Add the tahini, lemon juice, chopped garlic, cumin, kosher salt, and black pepper to the processor. Blend until thoroughly combined.
- With the processor motor running, slowly stream in the ice water, just one tablespoon at a time. Continue processing until the hummus is whipped into a light, airy cloud.
- For the topping, warm the olive oil in a small skillet over low heat. Add the sliced garlic and fry gently until pale golden. Drop in the lemon peels and let sizzle for 30 seconds.
- Immediately pour the oil mixture through a fine-mesh strainer into a small bowl. Reserve the flavored oil. Place the crispy garlic and lemon peels on a plate and sprinkle with flaky sea salt.
- Spoon the warm hummus into a shallow serving bowl. Use the back of a spoon to create sweeping grooves. Drizzle heavily with the reserved oil, then scatter the crispy garlic, lemon peels, chopped parsley, and paprika on top. Serve with warm pita bread.
Notes
Short on time? You can substitute dried chickpeas with two cans of drained chickpeas. Simmer the canned chickpeas in water with 1/2 teaspoon of baking soda for 20 minutes to soften them before blending.