| Level: | Intermediate |
| Total: | 14 hr 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1 cup dried chickpeas
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt, plus more to taste
- 1 tablespoon lemon juice
- 1/2 cup tahini
- 2 cloves garlic, optional
- 1/4 cup cold water
- Olive oil, for serving
- Finely chopped onion (for topping) or onion wedges (for dipping)
- Chopped fresh parsley, for serving
- Fresh pita, for serving
Instructions
- In a medium bowl, cover the chickpeas with enough water to reach 2 inches above the height of the chickpeas and soak them for 12 hours.
- Drain and rinse the chickpeas and place them in a large saucepan with the baking soda and 1/2 teaspoon of the salt. Cover them with 1 to 2 inches water and bring the water to a boil over high heat. Reduce the heat to low, cover the pot and simmer until the chickpeas are very soft, about 2 hours. Drain them, let them cool slightly and then transfer to a food processor.
- Add the lemon juice, tahini, 1/4 teaspoon salt and the garlic, if using, and blend until very smooth, about 1 minute. With the motor running, drizzle in the water and continue to blend for 1 more minute. Taste and add additional salt to taste. Transfer to a serving dish and top with a drizzle of olive oil and some chopped onion and parsley. Serve with fresh pita and onion wedges and enjoy.
- Any leftovers should be stored in an airtight container in the fridge with a thin layer of olive oil coating the top.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 296 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 12 g |
| Cholesterol | 0 mg |
| Sodium | 234 mg |
Reviews
Question, so I don’t need to take the skin off the Chickpeas?
Excellent recipe, super tasty and very creamy, definitely a keeper!
This recipe is amazing! We all loved it! I’ve always been weary of trying hummus, though I’ve been trying to expand my kitchen skills. I saw Molly make it on the show, then sought out the recipe. I jumped in, followed the recipe exactly, and it came out fantastic. My family is already assigning me to make it for upcoming events. I am so glad it tried it!
Help!!! We made this and it was solid thick. lol. Added maybe a cup of water, and a couple more tablespoons lemon juice and another 1/4 cup tahini to finally thin it. Used a Nutribullet to process tho….no food processor. What did I do wrong?
We make this all the time. We use both type’s depending on time. The best recipe I have found. It is diverse and simple. Delicious!!!
Have made this twice in 2 weeks! I definitely feel that using the dry beans and soaking overnight really makes THE BEST HUMMUS!!!! Thanks Molly! DEEElish!
Drained and rinsed one can of chickpeas went straight to step 3 and it was perfection!
Just made this and seriously I will never buy store bought again. Used the canned chick peas and boiled in juice with 1/2 tsp baking soda.
I didn’t have time to use dried chickpeas so I used a large can pouring the entire thing into a saucepan along with the liquid and a 1/2 tsp. Baking soda – brought it to a boil for 1 minute and then drained and rinsed. This is a great trick for creamy hummus as it softens the outer shell of the chickpeas. Love this recipe!
This recipe completely ruined store-bought hummus for me and I’m not mad! It’s super easy to make and fun to switch up. I change the flavor profile each time I make it, using different herbs and seasonings. My favorite version incorporates onions caramelized in fig balsamic. Sometimes I use lime juice instead of lemon juice and it’s just a delicious. Do yourself a favor and try this recipe!