Traditional Hummus

Ingredients

• 150 g (¾ cup; or 330 g, about 2 cups, cooked)dried chickpeas, soaked overnight
• 15 ml (about 1 tablespoon)juice from ½ small lemon
• 2garlic cloves
• 30 ml (2 tablespoons)tahini
• 5 ml (1 teaspoon)salt
• 60–120 ml (¼–½ cup)chickpea cooking liquid or water

Instructions

1. 1

   Cook the chickpeas

   Drain the soaked chickpeas and put them in a saucepan. Cover with water to a depth of about 2.5 cm, cover the pan and boil for roughly 1 hour, until the chickpeas are extremely tender.

2. 2

   Reserve the liquid

   Drain the cooked chickpeas, keeping 240 ml (1 cup) of the cooking liquid.

3. 3

   Blend until smooth

   Put the drained chickpeas in a food processor with the lemon juice, garlic, tahini and salt. Process until well blended. Add the reserved cooking liquid, or water if you did not keep the liquid, a little at a time, blending after each addition until the hummus is silky smooth.

What is traditional hummus?

Hummus is a Middle Eastern chickpea dip, typically made with tahini, lemon and garlic. Its name comes from the Arabic word for chickpeas, the ingredient at its heart.

This version keeps the ingredient list short and cooks dried chickpeas until exceptionally tender. That softness helps the processor turn them into a smooth dip without needing extra ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 67 calories, 4g protein, 13g carbs, 4g fat.

The chickpeas provide most of the carbohydrates and some of the protein, while tahini contributes much of the fat as well as some protein. Pair a serving with vegetables and a protein-rich food to make it part of a more substantial plate.

Choosing the chickpeas

Dried chickpeas: soak them overnight before cooking so they are ready to soften evenly on the hob. They should be very tender before blending, rather than merely cooked through.

Cooked option: the ingredient list also gives 2 cups of cooked chickpeas as an alternative. If using them, the recipe’s first two steps for cooking and reserving liquid do not apply.

Why the cooking liquid matters

Reserved liquid: the chickpea cooking liquid helps loosen the beans as they blend and keeps the dip connected to its main ingredient. Add it gradually, since the hummus can go from thick to loose quickly.

Water: use it if you forgot to save the cooking liquid. Add it in small amounts and blend after each addition, stopping when the texture is silky smooth.

Balancing the flavour

Tahini: this sesame paste brings the dip’s characteristic nutty depth. Blend it thoroughly with the chickpeas so it is distributed throughout.

Lemon and garlic: lemon juice adds a bright note, while garlic gives the dip savoury warmth. The recipe blends them in with the other ingredients rather than adding them afterwards.

Getting a silky texture

Tenderness: the chickpeas should be extremely tender after roughly an hour of boiling. If they still feel firm, continue cooking until they reach that cue before draining.

Blending: process until the mixture is well combined, then use the cooking liquid or water gradually. Blend after each addition so you can judge the consistency as it changes.

Serving ideas

Serve hummus as a dip with vegetable sticks, flatbread or crackers, or use it as a spread in a sandwich or wrap. These pairings offer different ways to enjoy the same smooth, savoury base.

For a more balanced plate, pair a portion with vegetables and a protein-rich accompaniment such as eggs or grilled chicken.

Recipe notes & tips

• Soak the dried chickpeas overnight before cooking.
• Cook the chickpeas until extremely tender for the smoothest blend.
• Keep 240 ml of cooking liquid before draining the chickpeas.
• Add liquid in small amounts and blend between additions.
• Use water in place of the cooking liquid if you did not reserve any.

Variations

• Use cooked chickpeas: start with the listed 2 cups and blend them with the remaining ingredients.
• Adjust the lemon: use the juice from the stated half lemon to give the dip a brighter edge.
• Change the garlic intensity: use one clove for a milder flavour.
• Make it thicker: add less cooking liquid or water, stopping once the mixture is blended.
• Make it looser: blend in more cooking liquid or water a little at a time.

Common mistakes to avoid

• Undercooking the chickpeas: they will be harder to blend smoothly; cook until extremely tender.
• Forgetting the cooking liquid: set aside 240 ml before draining, or use water instead.
• Adding all the liquid at once: the hummus may become too loose; blend in small additions.
• Skipping the overnight soak: soak the dried chickpeas before cooking as directed.
• Stopping while the texture is coarse: continue processing and add liquid gradually until silky smooth.

How to store

Refrigerate the hummus in a covered container and use within 3–4 days. Stir it before serving; if it has thickened, blend or stir in a little water.

Frequently asked questions