Homemade silky, flavorful Hummus

A big batch of silky, flavourful hummus – best eaten fresh, but keeps for 3–4 days.

This is a large quantity recipe. Feel free to halve it depending on your needs.

If you get a fizzy sensation on your tongue, the hummus has started to ferment — time to let it go!

Ingredients

  • 400g dried chickpeas (soaked overnight in water to cover)
  • 1 tsp baking soda
  • 2 garlic cloves
  • 250g tahini
  • 1 tsp salt
  • 2 tsp ground cumin
  • Juice and zest of 1 lemon
  • 4 Tbsp olive oil
  • 3–4 standard-sized ice cubes (or 4–5 Tbsp chickpea cooking water)

Method

1. Cook the Chickpeas

  • Drain soaked chickpeas and place in a saucepan with:
    • 1 tsp baking soda
    • 1.25 litres water
  • Bring to a boil on high heat, then reduce and simmer for ~30 minutes, until chickpeas are soft.
  • Drain and rinse well.

2. Blend the Hummus

Add the following to a food processor:

  • Cooked chickpeas
  • Garlic
  • Tahini
  • Salt
  • Cumin
  • Lemon juice and zest
  • Olive oil
  • Blitz on high for 30 seconds.
  • While blending, drop in ice cubes one at a time, letting each melt into the mix.
  • Blend for a total of 8–10 minutes, pausing once to scrape down the sides.

You're aiming for: a light, fluffy, ultra-creamy texture.

3. Taste and Adjust

  • Add more lemon juice, salt, cumin, or olive oil to suit your taste.

To Serve

Top with:

  • A drizzle of olive oil
  • Garnishes such as:
    • Chopped almonds
    • Sumac
    • Fresh parsley
    • Crispy fried chickpeas

 

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