Servings: servings
The Best Hummus – Silky Smooth and Flavorful
A classic hummus recipe that is silky smooth and full of flavor, perfect as a dip or spread.
Calories: 280kcal
Equipment
- 1 food processor for blending ingredients
- 1 large bowl for soaking chickpeas
- 1 pot for cooking chickpeas
Ingredients
- 250 grams Dried chickpeas or 500g cooked / about 3 cups
- 100 grams Tahini about 1/3 cup
- 50 grams Lemon juice about 3 tbsp
- 1 clove Garlic
- 5 grams Salt about 1 tsp
- 3 grams Ground cumin about 1 tsp
- 1 grams Ground coriander about 1/4 tsp – common in Jordanian hummus
- 60-80 grams Ice-cold water 1/4–1/3 cup, added while blending
- 20 grams Extra-virgin olive oil about 1.5 tbsp, for serving
- 20-30 Whole cooked chickpeas for topping
Instructions
- Sort through the chickpeas and soak them in plenty of water with 1 tsp salt for 10–12 hours in a cool place.
- Drain and rinse the chickpeas under running water.
- Cook in fresh water for 60–75 minutes (optionally add 1 tsp baking soda to soften). Start checking after 45 minutes—or after 30–35 minutes if using baking soda. They should be very tender.
- Drain and let them cool slightly. Reserve 20–30 whole chickpeas for topping.
- In a food processor, blend tahini and lemon juice for 1 minute until pale and creamy.
- Add garlic, salt, cumin, coriander, and the remaining chickpeas.
- Blend, adding ice-cold water a little at a time, until completely smooth and silky.
- Taste and adjust seasoning with more lemon juice or salt as needed.
- Spoon into a shallow bowl, create a small well in the center, and drizzle with olive oil. Top with the reserved chickpeas and garnish with extra cumin, sumac, or fresh herbs.
Notes
For a creamier texture, you can peel the chickpeas after cooking.
Nutrition
Serving: 150g | Calories: 280kcal | Carbohydrates: 30g | Protein: 10g | Fat: 15g