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My Favorite Hummus

This creamy, warm and flavorful hummus is brought to you by the folks at Milk Street Kitchen who traveled all the way to the Middle East to find its secrets. Mine is slightly adapted, and it's delicious, served with veggies and warm pita.
Prep Time12 hrs
Cook Time45 mins
Course: Appetizer, Side Dish, Snack
Keyword: chickpeas, hummus, lemon, milk street kitchen, salt, tahini
Servings: 8
Author: Nicole Coudal


  • 1 cup Dried chickpeas (see Note below)
  • 2 Tb. Kosher salt (+ 1 tsp. - set aside)
  • 1/2 tsp. Baking soda
  • 3/4 cup Toasted tahini (room temperature)
  • 4 1/2 Tb. Fresh lemon juice


  • 2 Tb. Extra virgin olive oil
  • 1-2 Tb. Fresh parsley, chopped
  • 1/2 tsp. Paprika
  • 1/4 tsp. Cumin (optional)


  • Pour 8 cups of cold water into a large bowl. Add dried chickpeas and 2 Tb. salt. Soak overnight or at least 12 hours (at room temperature).
  • Bring 10 cups of water and 1/2 tsp. baking soda to boil in a large pot. Drain chickpeas (discard the salty water) and add to the pot of boiling water. Bring up to boil again, then reduce heat to medium/low and cook about 45 minutes, until chickpeas are very tender (the skins will fall off and you can easily mash the chickpeas with a spoon).
  • Put a strainer over a large bowl and pour hot chickpeas into it, allowing them to drain for a couple of minutes. Transfer chickpeas to a food processor (but be sure to save the cooking liquid!), add 1 tsp. reserved salt and process 3 minutes. Meanwhile, remove 3/4 cup of the hot cooking liquid and set it aside until ready to use.
  • Stop the food processor to add the tahini, then process until light and smooth (1-2 minutes). Stop the processor to scrape down the edges with a rubber spatula, then, while the machine is running, add 3/4 cup cooking liquid and lemon juice. Pulse until combined, then taste and add salt, if needed.
  • Scrape the hummus out of the processor into a wide, shallow bowl. Make a swirl to pour the olive oil into, sprinkle with parsley, paprika and cumin, if using. Serve warm, with pita and fresh veggies. Refrigerate any remaining hummus (probably unlikely!).


You can certainly use canned chickpeas, but be sure to heat them (with their liquid) before pureeing.  The flavor and texture won’t be as excellent as what dried chickpeas  offer, but if you don’t have time to soak, by all means, go with canned.  And be sure to watch the amount of salt you add, as the canned version may contain salt already :)