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RECIPE

My go-to hummus recipe. The recipe incorporates every single tip and trick that I learned through my numerous attempts at making the perfect hummus.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Equipment
  • Food Processor (a stick-blender or a regular blender can also be used, but may not produce the same results).

Ingredients

  • 270 g drained & rinsed canned chickpeas
  • 1/4 tsp baking soda
  • 1 small garlic clove
  • 4 tbsp lemon juice (48g)
  • 4 tbsp ice cubes (48g)
  • 1/2 tsp table salt (double if using kosher salt)
  • 1/3 cup tahini (75g)

Instructions

  • Drain and rinse a can of chickpeas. Add to small pot with 2 cups of water and bicarbonate.
  • Cook on high for 20 minutes, or until all water evaporates.
  • Add garlic, lemon, and salt in a mixer. Mix for 10 seconds.
  • Add the cooked chickpeas and the ice cubes. Mix for 4 minutes, scraping down the sides every minute.
  • Add the tahini. Mix for 10 seconds.
  • Serve with olive oil, paprika, or cumin.

Notes

  • It is really important that you rinse canned chickpeas. Do not skip this step.
  • If you're doubling or tripling this recipe, consider mixing in batches, based on how big your food processor / blender is.