Best Hummus Ever

The best and only hummus recipe you will ever need. The classic hummus you love. Rich, creamy, with plenty of wonderful tahini and chickpeas.

Classic Hummus

Prep Time 12 hours
Cook Time 50 minutes
Total Time 12 hours 50 minutes
Author Tania Van Pelt


  • 1 cup dry chickpeas soaked overnight (8-12 hours)
  • 2 teaspoons baking soda divided
  • ¾ cup tahini
  • ½ cup fresh lemon juice about 2 lemons
  • 4 garlic cloves unpeeled
  • 1 teaspoons sea salt plus more as needed, to taste
  • ½ teaspoon ground cumin
  • 7 tablespoons ice water as needed, to thin the chickpea mixture
  • Extra virgin olive oil for serving
  • 1 teaspoon za'atar seasoning or to taste, for serving (optional)
  • ½ teaspoon sumac or to taste, more for serving (optional)


  1. Soak the chickpeas overnight in water with a teaspoon of baking soda, covered by at least 2 inches of water. Rinse and drain the chickpeas.
  2. Combine chickpeas with remaining 1 teaspoon of baking soda in a large saucepan and add cold water to cover by at least 2 inches. Bring to a boil, skimming surface as needed. Reduce heat to medium-low, partially cover, and simmer until chickpeas are tender and really falling apart, 45–60 minutes. Drain; set aside.
  3. While the chickpeas cook, process garlic, lemon juice, and 1 teaspoon salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow.
  4. Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Keep the liquid, discard the solids. Return lemony, garlic-infused liquid to food processor.
  5. Add the cooked chickpeas, cumin, and tahini to the food processor and pulse to combine. With motor running, add ice water by the tablespoonful and process until mixture is very smooth, pale, and thick. Process the mixture until creamy, about 4 minutes.
  6. Thin with more water if you prefer a looser consistency; taste and season with salt, more lemon juice, and more cumin (or cayenne, paprika, za'atar) as desired.
  7. Spread hummus on a plate. Drizzle liberally with a good extra virgin olive oil and season za'atar and sumac, if desired. Serve with raw veggies (cucumbers, carrots, celery, endive, fennel, radishes, the possibilities are endless) or pita bread or chips.

Recipe Notes

Soak the chickpeas overnight with baking soda. Then cook them with another teaspoon of baking soda. The soda - an alkaline - helps speed the softening process of the peas by breaking down the tough cellulose walls of the chickpeas. It also makes for a much silkier texture and a faster cooking time. Cook the chickpeas until they're falling apart. This makes for a creamy, really wonderful hummus.