Classic Hummus

This simple hummus recipe is a nourishing alternative to store-bought versions. Packed with protein and fiber, it's a versatile dip or spread that's worth keeping in your fridge at all times.

Classic Hummus

Yield: 2 cups

Time: 10 minutes + 10 hours idle time

Ingredients

• ⅔ cup dried chickpeas (soaked overnight)

• 12 cups water, divided

• ¾ tsp baking soda, divided

• ⅓ cup freshly squeezed lemon juice

• ¼ cup tahini

• 1–2 garlic cloves, crushed

• ½ tsp salt

• ½ tsp cumin, optional

Directions

Soak chickpeas

1. Add the chickpeas, 1/2 tsp baking soda, and 4 cups of water to a large bowl. Leave it on the counter to soak for 8 hours or overnight.

Cook chickpeas

1. Discard the soaking water and rinse the chickpeas. Add the chickpeas, 1/4 tsp baking soda, and the remaining 8 cups of water to a medium-sized pot.

2. Bring the pot to a boil, then reduce it to a simmer. Use a large spoon to remove and discard any foam accumulating on the surface.

3. Place a lid on the pot and allow it to simmer for 2 hours, until the chickpeas are mushy and beginning to fall apart. Check on the pot a couple times to make sure the chickpeas are still simmering under a couple inches of water.

4. Drain the cooking water, and allow the chickpeas to cool to room temperature.

Assemble hummus

1. Add the cooked chickpeas and remaining ingredients to a food processor - chickpeas, tahini, lemon, garlic, salt, and cumin.

2. Mix on low and then high until a creamy texture is achieved.

3. Taste and adjust ingredients if needed.

Storage

1. Store in an airtight container in the fridge for up to 5 days. I like to portion this out into 250 mL mason jars and use Masontops Tough Top lids to prevent rust.