Classic Hummus
Good hummus is all about texture: light, almost whipped, melting on the tongue. To get there we cook the chickpeas with a little baking soda until they start to fall apart, and ice water in the processor makes the purée pale and airy. Don’t skimp on the tahini — that’s where the depth comes from.
- Prep
- 20 min
- Cook
- 1 h 15 min
- Rest
- 12 h
- Total
- 13 h 35 min
- Servings
- 6
- Level
- Easy
- Per serving
- 265 kcal
Ingredients
For the hummus
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What to use instead
Quick version: two 400 g cans of chickpeas. Rinse and simmer them for 20 minutes in water with 0.5 tsp baking soda — they soften further and blend smoother.
To serve
Makes: about 600 g, 6 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Soak the chickpeas
Cover the chickpeas with plenty of cold water, stir in 0.5 tsp baking soda and soak for 12 hours or overnight. The soda softens the skins so they cook to tenderness.
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Step 2: Cook until very soft
Drain, rinse, cover with fresh water by 5 cm and add the rest of the soda. Simmer gently for 60–80 minutes, skimming off the foam, until the chickpeas are very soft and crush at a touch. Set aside a few whole ones for garnish.
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Step 3: Whip the tahini
In a food processor, blend the tahini with the lemon juice, garlic, cumin and salt for 1 minute. It will thicken at first, then turn pale and creamy.
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Step 4: Add the chickpeas
Add the drained chickpeas while still warm and blend for 3–4 minutes, stopping to scrape down the sides. Warm chickpeas give the smoothest texture.
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Step 5: Loosen with ice water
With the motor running, pour in the ice-cold water in a thin stream and blend for 1–2 minutes more until the hummus is silky, pale and light. Taste and adjust the salt and lemon.
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Step 6: Serve
Spread the hummus in a shallow bowl, make a swirl with the back of a spoon, pour olive oil into the well and finish with paprika, parsley and the reserved chickpeas.
Tips & variations
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Tip
For ultra-smooth hummus, slip the skins off the cooked chickpeas: rub them in a bowl of cold water and the skins float to the top.
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Swap
Quick version: two 400 g cans of chickpeas. Rinse and simmer them for 20 minutes in water with 0.5 tsp baking soda — they soften further and blend smoother.
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Variation
For a colourful twist, blend in one roasted beetroot or two roasted red peppers.
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Storage
Keeps for up to 4 days in a sealed container in the fridge. Stir and drizzle with fresh oil before serving.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 265 kcal | 1,590 kcal |
| Protein | 9 g | 54 g |
| Fat | 15 g | 90 g |
| Carbohydrates | 24 g | 144 g |
Approximate values calculated from standard ingredient data.
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