Creamy Whipped Hummus
Fresh hummus—warm, creamy, with pops of flavor and a drizzle of olive oil—had us abandon storebought forever.
- Makes4 cups
- Cook Time1 hour
- Active time plus cooling15 minutes active, plus soaking
- 11
In Israel, hummus is breakfast, not a party dip. Our education began in Tel Aviv at Abu Hassan, the country’s premier hummus shop, where customers get wide, shallow bowls of hummus topped with whole chickpeas, a sprinkle of parsley, pops of red paprika and amber cumin. The hummus is light, almost sour cream smooth—and warm. When re-creating the hummus, we found we needed to start with dried chickpeas, not canned, and simmer them with baking soda to ensure they completely softened. Small chickpeas like Whole Foods Market 365 Everyday Value brand worked well. Make sure to soak the chickpeas for at least 12 hours before cooking, and if your chickpeas are on the large side, you’ll need to cook them for an additional 10 to 15 minutes, or until starting to break down. And for the smoothest, lightest hummus, process the chickpeas while they’re still warm, and give them a full 3 minutes during the first stage. As for tahini, we liked the Kevala brand, but Soom and Aleppo were good, too. Processing the chickpeas while warm ensures the smoothest, lightest hummus, as will processing it for a full three minutes in the first stage. Hummus traditionally is served warm and garnished with paprika, cumin, chopped fresh parsley and a drizzle of extra-virgin olive oil. Sometimes a sliced hard-boiled egg is added. Leftover hummus can be refrigerated for up to five days. To reheat, transfer to a microwave-safe bowl, cover and gently heat, adding a few tablespoons of tap water as needed to reach the proper consistency, 1 to 2 minutes
Don't forget to stir the tahini very well. Some brands separate and can become quite thick at the bottom of the container.
Step 1
In a large bowl, combine 8 cups of cold water, the chickpeas and 1 tablespoon of salt. Let soak at least 12 hours, or overnight.
In a large stockpot over high, bring another 10 cups of water and the baking soda to a boil.
Drain the soaked chickpeas, discarding soaking water, and add to the pot.
Return to a simmer, then reduce to medium and cook until the skins are falling off and the chickpeas are very tender, 45 to 50 minutes.
Step 2
Set a mesh strainer over a large bowl and drain the chickpeas into it; reserve ¾ cup of the chickpea cooking water.
Let sit for 1 minute to let all liquid drain. Set aside about 2 tablespoons of chickpeas, then transfer the rest to the food processor. Add ½ teaspoon salt, then process for 3 minutes.
Step 3
Add the tahini. Continue to process until the mixture has lightened and is very smooth, about 1 minute.
Use a silicone spatula to scrape the sides and bottom of the processor bowl. With the machine running, add the reserved cooking liquid and the lemon juice.
Process until combined. Taste and season with salt.
Step 4
Transfer the hummus to a shallow serving bowl and use a large spoon to make a swirled well in the center.
Drizzle with olive oil, then top with the reserved 2 tablespoons chickpeas, parsley, cumin and paprika.
