Creamy, thick, and oh-so-easy to make, you’ll never buy hummus again once you try this recipe from George Mandakas, former general manager and executive chef at New York’s Blue Olive Market. His version adds olive oil to the hummus and on top, but for a more traditional version, swap out the oil in the hummus for more cold water. For more on how to make the perfect hummus, check out these tips!
- 1 1/2 cups dried chickpeas
- 1 teaspoon baking soda
- 1 1/4 cups tahini
- 1/4 cup fresh lemon juice
- 4 cloves garlic, crushed
- 1 teaspoon toasted cumin
- 1/2 cup extra-virgin olive oil, plus more for garnish
- Place chickpeas in a large glass bowl and cover with 4 cups cold water. Soak overnight.
- Drain chickpeas. In a medium pot over high heat, add drained chickpeas and sprinkle baking soda over top. Gently stir together, cooking for about 3 minutes. Add 6 cups water and bring to a boil. Lower heat and simmer for about 30 minutes until skin is loose and chickpeas are fork tender. Skim off any foam and skin pieces that come to the surface.
- Drain cooked chickpeas. Transfer chickpeas to an ice bath to allow skins to separate from chickpeas. Skim off skins and discard. Drain chickpeas, removing any remaining skins.
- Add tahini, lemon juice, garlic, and cumin to a food processor. Process, adding water as needed, until a creamy white sauce forms.
- Add chickpeas and process until a smooth paste forms. Drizzle in olive oil or water (plus more cold water as needed) until a smooth paste forms. Add salt to taste.
- Transfer hummus to a glass bowl, using the back of a spoon to make a circular well around the center. To serve, drizzle additional olive oil throughout the well. Store remaining hummus for up to one week in the refrigerator.