Classic Hummus
- 15m Prep Time
- 1h 0mCook Time
- 1h 20mReady In
Classic hummus made from dried chickpeas, tahini, lemon juice, and garlic. Smooth and creamy, perfect as a dip or spread.
Ingredients
- 237 ml dried chickpeas
- 4.93 ml baking soda
- 4 clove garlic peeled
- 88.7 ml fresh lemon juice
- 3.7 ml salt
- 3.7 ml ground cumin
- 177 ml tahini
- 59.1 ml water
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 125 mg
- Iron: 1.8 mg
- Magnesium: 22.2 mg
- Phosphorus: 153 mg
- Potassium: 215 mg
- Zinc: 1.04 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml dried chickpeas
- 4.93 ml baking soda
- 88.7 ml fresh lemon juice
- 3.7 ml salt
- 3.7 ml ground cumin
- 177 ml tahini
- 59.1 ml water
Prepare
- Peel 4 clove garlic
Let's Cook
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Step 1.
In a 4-quart saucepan, combine 1 cup dried chickpeas, 1 teaspoon baking soda, and enough cold water to cover by 2 inches. Let stand at room temperature overnight, then drain (do not rinse) and return to the pot. Add enough cold water to cover by 2 inches. Bring to a boil over high heat, then reduce heat to medium and simmer for 1 hour, or until chickpeas are soft and their skins have loosened.
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Step 2.
While the chickpeas simmer, in a food processor or blender, pulse 4 peeled garlic cloves, 6 tablespoons fresh lemon juice, ¾ teaspoon salt, and ¾ teaspoon ground cumin until the garlic is chopped. Add ¾ cup tahini and ¼ cup water, then pulse until smooth.
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Step 3.
Drain the cooked chickpeas and add them to the tahini mixture in the food processor. Process until smooth, stopping and stirring occasionally to ensure even blending. Transfer to an airtight container and refrigerate for up to 2 weeks.