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bowl of hummus with spoon on wooden background

My Favorite Hummus

My favorite hummus recipe using dried chickpeas with easy tips for making the absolute creamiest and velvety smooth hummus!!
Course Appetizer
Cuisine Middle Eastern
Prep Time 1 day
Cook Time 45 minutes
Total Time 1 day 45 minutes
Servings 8 people
Calories 137kcal
Author Marie


  • 1 cup dried chickpeas (230 grams)
  • ¼ teaspoon baking soda
  • ¼ cup tahini (55 grams)
  • ¼ cup fresh squeezed lemon juice
  • 1 large garlic clove , minced
  • 1 ½ teaspoon kosher salt
  • ¼ cup ice cold water (55 grams)
  • extra-virgin olive oil for drizzling on top


  • Place chickpeas in a large pot and cover with cold water (by at least 4 inches/10 cm) and let sit at least 6 hours or overnight
  • Drain and rinse the chickpeas, add back to the pot, and then sprinkle with the baking soda
  • Place the pot with the chickpeas over high heat and stir until the skins start to break and the chickpeas dry out (about 4 to 5 mins)
  • Add enough cold water to cover the chickpeas by 4 inches and then bring to a boil
  • Reduce heat and simmer for about 45 minutes or until the chickpeas are tender
  • As they cook, skim and discard skins that float to the top
  • Drain the chickpeas and rinse with cold water. Pick out and discard any loose skins, but don't go crazy here.
  • Add the chickpeas to a food processor and pulse until a thick paste forms. Add tahini, lemon juice, garlic, and salt and then process for about 2 minutes
  • Then while the machine is on, add the water slowly and process until the hummus is completely smooth, about 2 minutes.
  • Taste the hummus and adjust seasoning to taste.
  • Serve drizzled with olive oil.


Calories: 137kcal | Carbohydrates: 17g | Protein: 6g | Fat: 5g | Sodium: 479mg | Potassium: 261mg | Fiber: 4g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 4.4mg | Calcium: 37mg | Iron: 1.9mg