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A shallow bowl of creamy hummus, topped with whole chickpeas, green olives, and homemade carrot and cauliflower pickles.
Sacha Hirschfeld

Authentic Hummus

This Authentic Hummus is super creamy, ultra smooth, and hella addiciting!
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Prep Time 10 minutes
Cook Time 2 hours
Soaking Time 8 hours
Total Time 10 hours 10 minutes
Servings: 4
Course: Appetizers
Cuisine: Middle Eastern
Calories: 229
Ingredients Equipment Method

Ingredients
  

  • 3 cups cooked chickpeas peeled
  • 1 ½ tsp baking soda
  • 1 garlic clove minced
  • 3 ice cubes
  • ⅓ cup tahini give it a good stir if the oil separates from the paste
  • 2 lemons
  • ½ tsp kosher salt more to taste
  • ½ tsp ground cumin
  • a couple of tablespoons of hot water if needed
  • extra-virgin olive oil for garnish
  • sumac or za'atar for garnish

Equipment

  • 1 large bowl
  • 1 food processor
  • 1 large pot
  • 1 strainer fine mesh is ideal
  • 1 silicone spatula

Method
 

  1. Dried Chickpeas: Take 1 cup of dried chickpeas and place them in a large bowl. Cover the chickpeas with water that's 3x their volume; soak overnight. It's important to add enough water because the chickpeas will expand considerably.
    Canned Chickpeas: Drain and rinse.
    Chickpeas soaking
  2. Dried Chickpeas: After soaking, drain chickpeas and place in a heavy medium sized pot. Cover the chickpeas with a couple of inches of water. Bring to a boil, reduce heat, and simmer for 1 hour 45 minutes. This should yield 3 cups cooked chickpeas.
    Canned Chickpeas: Boil for 20 minutes to soften.
  3. Although the skins are edible, taking the time to remove the skins will produce a much creamier finished product. It's not as tedious as you might think. Simply add 1 ½ tsp of baking soda to the pot of hot water (after cooking chickpeas), and let it sit for a few minutes. Place a fine mesh strainer in the sink, then take a handful of chickpeas and rub together under cool running water to separate the skins. Discard the skins and let the chickpeas cool completely. 
  4. Add cooled cooked chickpeas and minced garlic to the bowl of a food processor; blend until smooth.
  5. While the food processor is running, add ice cubes, tahini, salt, cumin, and lemon juice. Blend for 5 minutes. Check the consistency. If it's still too thick, add a tbsp of hot water at a time, until you reach the desired consistency.
  6. Spread into a plate of shallow serving bowl and drizzle with your best extra virgin olive oil. Sprinkle with either sumac or za'atar and garnish however you like. I opted to garnish with olives, za'atar, whole chickpeas, and my homemade curried cauliflower & carrot pickles.