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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak chickpeas for at least 16 hours.
Boil chickpeas with baking soda and enough water to fully submerge, skimming off any scum while boiling.
Rinse chickpeas well once very soft and peel skins as much as possible.
Blend garlic, chickpeas, tahini, lemon zest, lemon juice, and salt until smooth.
Add ice cubes, then water and olive oil to adjust the texture.
Finish the hummus slightly runnier than desired as it thickens after chilling.
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Serve with extra virgin olive oil, pickles, sumac onions, and Lebanese bread.
Why soak chickpeas for 16 hours?
Soaking chickpeas for 16 hours helps them soften and cook evenly, resulting in a smoother hummus.
Can I use canned chickpeas?
While you can use canned chickpeas, using dried chickpeas gives a more authentic texture and flavor.
How do I adjust the consistency?
Add ice cubes, water, and olive oil to achieve the desired texture. Remember, it will thicken after chilling.
Why add baking soda while boiling?
Baking soda helps soften the chickpeas, making them easier to blend into a smooth hummus.
What can I serve with hummus?
Hummus pairs well with extra virgin olive oil, pickles, sumac onions, and Lebanese bread.
