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Appetizers / Snacks

Classic Hummus with Lemon & Garlic

Whether you call them chickpeas, garbanzos, or ceci [CHAY-chee], these beans are versatile. Available dried and canned, some recipes lend themselves better to one type over another.

For the Classic Hummus, dried are best. Just soak them overnight in plenty of water, like you would any dried bean. Then to cook them for hummus, stir the drained legumes with baking soda before adding the cooking water. This helps loosen their skins so they’ll cook quickly.


12 servings

Total Time

45 minutes + soaking

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Test Kitchen Tip

For super-smooth and creamy hummus, ice cubes (which turn into water) are key. Plus, they cool the hummus while puréeing, preventing bitterness.


Stir together chickpeas and baking soda in a pot over high heat, 2 minutes. Add water and bring to a boil. Skim away any foam or skins that float to the surface.

Boil chickpeas until very tender, but not mushy, 1820 minutes; drain and transfer to a baking sheet in a single layer to cool completely.

Pulse chickpeas in a food processor until minced.

Add tahini, lemon juice, ice cubes, and garlic; purée until very smooth. Season hummus with salt and drizzle with oil.

Nutritional Facts

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