Makes ~2.5 cups


1 c dried chickpeas (yields ~2.5 cups cooked)*
3/4 c tahini
juice of 1 lemon
2 gloves garlic, roughly chopped
2 - 3 tsp cumin
2 tbsp olive oil
1 tsp baking soda
Salt and pepper to taste
~1/4 c reserved bean cooking liquid, as needed

*If using cans, this is 2 cans



  1. Place the chickpeas in a large bowl or container and soak in the refrigerator overnight or at least 8 hours.
    • *I think homemade beans here really make a difference in creaminess and smoothness of the hummus, however if you must used canned, skip to instruction 3.
  2. Drain the chickpeas and place in a pot of water with at least 2 – 3 inches of water covering the beans. Add the baking soda. Bring to a boil and then lower to medium heat. Simmer until tender, around 1 - 1.5 hours. Check periodically to add water if needed. You want tender, just about to fall apart beans. The baking soda will help get the skins off. When you can easily smash a bean between your fingers and you see some skins floating in the water, they are ready.
  3. If using canned beans, bring a pot of water and the beans (at least 2 – 3 inches of water covering the beans) to a boil, and add the baking soda. Once boiling, lower to medium heat, simmer and cook for about 15-20 minutes until the beans are even more tender and the skins are starting to float in the water.
  4. Reserve a little cooking liquid in a cup and then drain the beans. Return them to the pot and add some room temperature water cool enough for you to put your hands in. Gently swirl the beans around with one hand to loosen and remove some of the skins, and slowly drain into a colander to let the skins drain out and catch any beans that float to the top. Repeat this a few times. You'll notice that the skins float to the top so each time you drain, they flow out first. I'm sure there is a better way to do this, but this is what I've found effective. I usually get lazy after about 2/3 of the beans are de-skinned but even this much de-skinning really makes a difference in creaminess.
  5. In a food processor or high power blender, add the cooked chickpeas, tahini, half the lemon juice, garlic, half the olive oil, cumin, and a good dash of salt and pepper. Begin to blend on low/medium low speed, scraping down the sides as needed. Taste, and add the remaining lemon and oil as needed. You'll likely need all of it but it's better to add things slowly and then keep adding to taste. Remember that garlic will get more potent with time! You can also add a tiny bit of cooking water here if it's too thick. 
  6. Keep adjusting until you have reached a nice flavor profile and let the blender or food processor run for a few minutes so that the hummus is smooth.