Sure, you can make good hummus with canned beans, but the best hummus recipe starts with dried chickpeas (a.k.a. garbanzo beans). Unlike canned chickpeas, which can taste bland and metallic, dried beans have a complex, nutty flavor that elevates this hummus above shortcut versions and their store-bought counterparts. We soak the beans overnight and then simmer them until tender. Adding baking soda to the cooking liquid helps further soften and tenderize the garbanzos and encourages them to shed their skins, for an exceptionally creamy texture.
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.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.
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→
Recipe notes
Back to topSee Related Recipes and Cooking Tips
15 of Our Favorite Yotam Ottolenghi Recipes
From curried lentil soup to “just the best” hummus.61 New Year’s Eve Appetizers for Every Kind of Party
Set the tone for a delicious year with our best NYE snacks.29 Hanukkah Dishes to Brighten the Festival of Lights
Eight nights of potato pancakes and jelly doughnuts? Sounds like a plan.37 All-Star Chickpea Recipes for Easy Pantry Lunches and Dinners
If you have cans of garbanzo beans in your pantry, you can eat something new every night of the week.37 Vegetarian Lunch Ideas That’ll Keep You Full Until Dinner
These hearty salads, vegetable-packed sandwiches, and creamy dips will brighten your day.11 Recipes to Help You Spring-Clean Your Pantry
As we hit the spring Equinox, it's time to get your cupboards in order.
