Classic Hummus

Light and creamy, this Mediterranean classic is a versatile dip perfect for veggies, pitas, or sandwiches.

📝 Ingredients

• 1 1/4 cups DRY (not canned chickpeas/garbanzo beans)
• 5-6 1/4 cups water (see instructions)
• 1 teaspoon baking soda (depending on cooking method)
• 3/4-1 cup tahini
• 1/4 cup freshly squeezed lemon juice
• 4 cloves garlic (peeled)
• 1 1/2 teaspoons kosher salt
• 6-7 tablespoons ice water
• coarse salt and freshly ground black pepper
• olive oil
• zaatar seasoning
• chopped parsley
• chopped olives
• roasted red peppers
• toasted pine nuts

👨‍🍳 Instructions

1. 1Rinse and sort the chickpeas and then cook them.
2. 2To cook in an electric pressure cooker: Place rinsed chickpeas in the pressure cooker, add 5 cups water, and cook for 35 minutes.
3. 3To cook on the stovetop:Cover the chickpeas with 2-3 inches of cold water and soak overnight. The next day, drain the chickpeas. Place a medium saucepan over high heat on the stove and add the chickpeas and baking soda. Cook for 3 minutes, then add 6 1/4 cups water and bring to a boil. Cook for 20-40 minutes or until the chickpeas are very tender (but not mushy), stirring frequently and skimming the foam and skins off the top.
4. 4Drain chickpeas after cooking. Place them in a food processor and process until smooth and pasty, as much as you can. With the machine running, add the lemon juice, tahini, garlic, and finally the ice water and process until the hummus is completely smooth and creamy (think like fluffy buttercream frosting).
5. 5At this point, feel free to adjust flavors if you like! You can add more lemon, garlic, or salt depending on your preferences.
6. 6Allow to stand 30 minutes before serving. If refrigerating for future use, you can certainly use it straight from the fridge, but it's especially yummy when left to to stand at room temperature for 30 minutes first. To serve, spread a layer onto a plate or shallow bowl and drizzle with olive oil and, if desired, additional garnishes (like chopped olives, roasted red peppers, chopped parsley, toasted pine nuts, etc.). Top with coarse salt and coarsely ground black pepper.