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 . 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, more for garnish
- Calories 3887
- Protein 113 g
- Carbs 261 g
- Fiber 65 g
- Sugars 35 g
- Sodium 1679 mg
- Fat 286 g
- Saturated 39 g
- 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 ( 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.