Classic Hummus
Canned chickpeas make hummus quick, and one extra step makes it as smooth as a good restaurant version. Simmering the chickpeas briefly with a pinch of baking soda softens their skins so they blend into a silky purée. Whipping the tahini with lemon first and adding ice water at the end gives it a light, creamy texture.
Published
- Prep Time
- 10 mins
- Cook Time
- 20 mins
- Total Time
- 30 mins
- Servings
- About 2 cups
How do you make Classic Hummus?
Simmer a drained 540 ml (19 oz) can of chickpeas with 1/2 tsp baking soda for 15-20 minutes until very soft, then drain and rinse. Blend 1/3 cup tahini, 3 tbsp lemon juice, 1 garlic clove and salt until pale, add the chickpeas and cumin, then blend in 3-5 tbsp ice water for 3-4 minutes until silky. Top with olive oil and paprika.
- Total time
- 30 mins
- Calories
- 135 per serving
- Protein
- 4.5 g
- Yield
- About 2 cups
- Difficulty
- Easy
- Method
- Simmering and blending
Ingredients
Hummus
To serve
Equipment
Food processor · Small saucepan · Sieve
Quick Directions
Simmer the chickpeas
Put the drained chickpeas in a small saucepan with the baking soda and cover with 5 cm (2 inches) of water.
Whip the tahini
While the chickpeas cook, blend the tahini, lemon juice, garlic and salt in a food processor for 1 minute, scraping down the sides, until thick and pale.
Blend the hummus
Add the chickpeas and cumin and blend for 2 minutes, scraping down once.
Season and serve
Taste and add more salt or lemon if needed.
Step-by-Step Instructions
Follow these detailed steps to make the perfect classic hummus.
Simmer the chickpeas
Put the drained chickpeas in a small saucepan with the baking soda and cover with 5 cm (2 inches) of water. Bring to a boil, then simmer for 15-20 minutes, until the chickpeas are very soft and many skins have floated to the top. Drain in a sieve and rinse well under cold water, discarding any loose skins.
Whip the tahini
While the chickpeas cook, blend the tahini, lemon juice, garlic and salt in a food processor for 1 minute, scraping down the sides, until thick and pale.
Blend the hummus
Add the chickpeas and cumin and blend for 2 minutes, scraping down once. With the motor running, drizzle in the ice water 1 tablespoon at a time and blend for 3-4 minutes more, until very smooth and creamy.
Season and serve
Taste and add more salt or lemon if needed. Spread the hummus in a shallow bowl, make a swirl with the back of a spoon, then drizzle with the olive oil and sprinkle with paprika and parsley.
Recipe Tips
- Don't cut the blending short. Hummus goes from grainy to silky in the last 2-3 minutes in the food processor.
- Stir the tahini well before measuring; the oil separates in the jar and the paste at the bottom can be thick and bitter.
- If your chickpeas come in 400 g (14 oz) cans, use 1 1/2 cans to match the quantity here.
- Ice-cold water makes the hummus lighter and fluffier than room-temperature water.
Variations
- Roasted red pepper hummus: blend in 1 jarred roasted red pepper, patted dry, and 1/2 tsp smoked paprika.
- Lemon garlic hummus: add the zest of 1 lemon and a second clove of garlic.
- Topped hummus: spoon over 1/2 cup whole chickpeas warmed in olive oil with cumin and chili flakes.
Nutrition (per serving)
| Calories | 135 |
|---|---|
| Protein | 4.5 g |
| Carbs | 12 g |
| Fat | 8 g |
| Saturated fat | 1 g |
| Fibre | 3.5 g |
| Sugar | 0.5 g |
| Sodium | 255 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate in an airtight container for up to 4 days. Smooth a thin layer of olive oil over the top to keep it from drying out.
- Freezer
- Freeze for up to 3 months, leaving a little space at the top of the container. Thaw overnight in the fridge and stir well before serving.
Classic Hummus FAQs
Why is my homemade hummus grainy?
Grainy hummus usually comes from firm chickpeas and a short blend. Simmer canned chickpeas with a little baking soda for 15-20 minutes until very soft, then blend for at least 5 minutes in total, adding ice water while the processor runs.
Do you have to peel chickpeas for hummus?
No. Simmering canned chickpeas with baking soda loosens and softens the skins so they blend smoothly. You can skim off any skins that float, but there is no need to peel them one by one.
Can I make hummus without tahini?
Yes, though it will taste less nutty and rich. Replace the tahini with 2-3 tbsp olive oil or with smooth, unsweetened sunflower seed butter, and add a little extra lemon juice to balance it.
How long does homemade hummus last?
Homemade hummus keeps for up to 4 days in an airtight container in the fridge, or up to 3 months in the freezer. Don't leave it at room temperature for more than 2 hours.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
