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–+ servings
Hummus on a plate with parsley and olive oil

Hummus

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 people
Author: Nico Pallotta

  • 2 cans (15 ounces each) (460 grams) chickpeas or 3 cups cooked chickpeas, or 1 cup / 200 grams dry chickpeas + 2 teaspoons baking soda
  • ⅓ cup (80 grams) aquafaba (the liquid in a can of chickpeas or the cooking liquid of chickpeas)
  • ¼ cup (60 grams) cold water add more if necessary to reach your desired consistency
  • ⅓ cup (80 grams) tahini from 100% hulled sesame seeds, light in color, and of pourable consistency
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil + more for garnishing
  • ½ clove garlic or more to taste (optional)
  • ½ teaspoon ground cumin (optional)
  • ¾ teaspoon salt or more to taste
  • flat-leaf parsley to taste

  • IF USING DRY CHICKPEAS
    Soak 1 cup or 200 grams of dry chickpeas in water for 24 hours.
    Drain, rinse, add them to a large pot, and cover with 4 inches/10 cm of water.
    Add 2 teaspoons baking soda and boil until very tender, until they almost fall apart (1½ to 2 hours).
    Put them and their cooking liquid (aquafaba) in the fridge to cool down completely.
    IF USING CANNED CHICKPEAS
    Some canned chickpeas are as hard as bullets and that's not good for hummus.
    If that's the case with yours, transfer 2 cans (15 ounces each) chickpeas and their canning liquid (aquafaba) to a saucepan and boil until tender (about 15 minutes).
    Put them and the aquafaba in the fridge to cool down completely.
    cooked chickpeas in cooking water stored in an airtight container
  • Set aside 2 tablespoons of chickpeas for garnishing.
    To a food processor, add the remaining chickpeas, ⅓ cup aquafaba, 2 tablespoons lemon juice, ½ clove garlic, and ¾ teaspoon salt.
    Blend for 3 minutes.
    chickpeas and chickpea water in a food processor
  • Add ⅓ cup tahini ½ teaspoon ground cumin and half of the ¼ cup cold water.
    Blend for 2 minutes.
    cumin and tahini with chickpeas in a food processor
  • Add 1 tablespoon extra virgin olive oil, and the remaining water, if necessary.
    Blend for 2 minutes.
    Taste and adjust for salt, and, if necessary, add a little more water reach your desired consistency.
    Hummus after blending in a food processor
  • Spread the hummus on a plate or in a bowl and make a well in the center with the back of a spoon.
    Top with extra virgin olive oil, the reserved chickpeas, and chopped flat-leaf parsley. Serve with warm pita bread.
    Hummus recipe on a plate with lemon and pita bread on the side
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