Description
This best hummus recipe features creamy, smooth, and flavorful Middle Eastern dip made from cooked chickpeas, tahini, fresh lemon juice, garlic, and spices. It uses a stovetop boiling method to soften chickpeas followed by blending all ingredients into a luscious, velvety texture perfect for dipping or spreading. Garnished with olive oil, sumac, or fresh herbs, this hummus is a timeless classic suitable for a variety of diets.
Ingredients
Chickpeas
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- ½ teaspoon baking soda (if you’re using canned chickpeas)
Base Ingredients
- ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
- 1 medium-to-large clove garlic, roughly chopped
- ½ teaspoon fine sea salt, to taste
- ½ cup tahini
- 2 to 4 tablespoons ice water, more as needed
- ½ teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
Garnishes
- Drizzle of olive oil or zhoug sauce
- Sprinkle of ground sumac or paprika
- Chopped fresh parsley
Instructions
- Cook the Chickpeas: Place the chickpeas in a medium saucepan with the baking soda. Cover with several inches of water and bring to a boil over high heat. Boil gently for about 20 minutes until chickpeas are very soft and skins start to fall off. Drain in a fine-mesh strainer and rinse with cool water for 30 seconds. Set aside.
- Prepare Lemon-Garlic Mixture: In a food processor or high-powered blender, combine lemon juice, chopped garlic, and salt. Process until garlic is very finely chopped. Let the mixture rest for at least 10 minutes to mellow the garlic flavor.
- Blend Tahini: Add tahini to the lemon-garlic mixture and blend until thick and creamy, scraping down the sides as needed.
- Add Ice Water: While the processor is running, drizzle in 2 tablespoons of ice water. Scrape down sides and blend until the mixture is ultra-smooth, pale, and creamy. Add up to 2 more tablespoons of ice water if needed to reach desired creaminess.
- Combine Chickpeas and Season: Add the cumin and the cooked, drained chickpeas to the food processor. While blending, slowly drizzle in olive oil. Blend for about 2 minutes until the hummus is super smooth, scraping the bowl as needed. Add more ice water by the tablespoon if necessary for extra creamy texture.
- Adjust Flavor: Taste the hummus and add more salt (about ¼ teaspoon) and lemon juice (about 1 tablespoon) if desired for additional flavor and brightness.
- Serve and Garnish: Transfer the hummus to a serving bowl. Use a spoon to create swooshes on the surface. Garnish with a drizzle of olive oil or zhoug sauce, a sprinkle of sumac or paprika, and chopped fresh parsley. Serve immediately or refrigerate covered for up to 1 week.
Notes
- Using baking soda helps soften canned chickpeas faster and aids in removing skins naturally.
- Letting the lemon-garlic mixture rest mellows the harshness of raw garlic for a smoother taste.
- Add ice water gradually to control the hummus texture and achieve optimal creaminess.
- Garnishes like sumac, paprika, or zhoug sauce add extra flavor and beautiful presentation.
- Leftover hummus keeps well refrigerated for up to one week in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dip
- Method: Stovetop
- Cuisine: Middle Eastern
