Ingredients
Preparation
You can purée the full batch of chickpeas with lemon juice, tahini, a few garlic cloves, and salt for an ultra-smooth and satisfying version, or add textural interest by reserving some cooked and crushed beans to fold into the mixture before serving. Either way, the resulting hummus is perfectly at home in falafel sandwiches and other lunchtime staples but occasion-worthy enough to present as an appetizer, drizzled in extra-virgin olive oil and perhaps sprinkled with cumin, paprika, toasted sesame seeds, sumac, za’atar, or your favorite spice. Go the extra mile and bake your own pita bread for a fully homemade spread.
Step 2
The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about 3 minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook between 20 and 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
Step 3
Drain the chickpeas. You should have roughly 3 cups (600 g) now. Place the cooked chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add the tahini paste, lemon juice, garlic, and 1½ teaspoons kosher salt. Finally, slowly drizzle in the iced water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
Step 4
Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving. Editor’s note: This recipe was originally published in ‘Jerusalem’ by Yotam Ottolenghi and Sami Tamimi as Basic Hummus. It first appeared on Epicurious in January 2021. Head this way for more of our favorite chickpea recipes→
