Basic Hummus (Inspired by Yotam Ottolenghi and Sami Tamimi)

Mark Priestley


  • 1 1/4 cups / 250g dried chickpeas
  • 1 tsp baking soda
  • 1 tbsp salt
  • 6 1/2 cups / 1.5 liters water
  • 1 1/4 cup / 340g light tahini paste
  • 8 tbsp freshly squeezed lemon juice
  • 4 cloves garlic, crushed
  • 6 1/2 tbsp / 100 mL ice-cold water
  • 1 tsp salt
  • 1 tablespoon extra virgin olive oil

Place chickpeas in an 8 quart pot.  Cover with water to at least twice the chickpeas volume.  Add a tsp of baking soda and tbsp of salt.  Bring to a boil then turn off the heat and cover.  Let it soak overnight.  

Next day, drain the chickpeas and place back in the same pot.  Cook for 3 minutes stirring constantly.  Add the 6 1/2 cups of water, bring it to a boil. Reduce heat to simmer and cook, skimming off any foam and skins that float to the surface.  The chickpeas need to cook 20-40 minutes depending on the type and freshness.  You'll know they're cooked when they break easily between your fingers.  

Drain the chickpeas.  Place the chickpeas in a food processor and process until you get a thick paste.  While the machine is running add the tahini paste, lemon juice, garlic, and 1 tsp of salt.  Slowly drizzle in the iced water and allow it to mix for about 5 minutes until you get a very smooth and creamy paste.  

Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes.  If not using straightaway, refrigerate until needed.  Make sure to take it out of the fridge at least 30 minutes before serving.  Drizzle a tablespoon of extra virgin olive oil over the top to finish.  

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