Dried chickpeas and baking soda are the keys to my simple hummus recipe that beats store bought hands down.
I love hummus.
And I have loved it since I first was introduced to it as a child.
My Mom loved Middle Eastern cuisine and would often order take-out stuffed grape leaves, kibbeh, hummus, and other Lebanese delicacies from the El Morocco restaurant that was a Worcester institution for decades.
Of course, once I went to college and moved away, I was reduced to buying hummus from the grocery store and while it's good - it just wasn't as good as I remembered.
So I started making my own. First using canned chickpeas, and then ultimately realizing that the key to the best hummus was using dried chickpeas. Just five ingredients are all you need to make the best hummus.
It does take longer when you use the dried chickpeas, but it's so worth it.
And most of the "prep" time is hands-off, so it really just takes some prior planning, and then it's just a few minutes in the food processor and you're done!
You might read that you have to skin the chickpeas or cook them for hours, but adding a bit of baking soda to the water as they're cooking eliminates the need to do either.
And by saving some of the cooking liquid and adding that as you puree the chickpeas instead of plain water, you create the most silky, smooth emulsion.
(scroll down for the printable recipe card)
Easy 5-Ingredient Hummus From Scratch
Makes about 2 1/2 cups.
1 cup dried chickpeas
1/2 teaspoon baking soda
2 tablespoons lemon juice
1/2 cup tahini
1/2 teaspoon Kosher salt
1/2 cup reserved cooking liquid
2 cloves minced garlic, for garnish
Fresh parsley, for garnish
Drizzle of olive oil, for garnish
In a medium bowl, cover the chickpeas with two inches of water and leave them to soak on the counter overnight.
In the morning, drain and rinse the chickpeas and place them in a large saucepan. Add water to cover the chickpeas by 3 or 4 inches, then add the baking soda. Cover the pot and bring to a boil.
Reduce the heat to low and simmer until the chickpeas are very soft and mushy, skimming off the foam/skins periodically, about 45 to 55 minutes. Drain the chickpeas, reserving 1/2 cup of the cooking liquid.
Add the chickpeas to the bowl of a food processor. Add the lemon juice, tahini, and salt and puree until well-blended, 1 to 2 minutes.
With the motor running, slowly pour in the reserved cooking liquid, a tablespoon or two at a time, until the hummus is very smooth and light, but not runny, another 2 minutes. Season to taste with additional salt, if desired.
Scoop into a bowl, spreading with the back of a spoon. Garnish with the garlic and parsley, then drizzle with olive oil.
Serve warm with warm pita triangles for dipping and chopped meat and onions, if desired.
Refrigerate leftovers with plastic wrap pressed against the surface.
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