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.
Makes
12 servings
Total Time
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Ingredients
STIR:
ADD:
Test Kitchen Approved
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.
Instructions
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, 18–20minutes; 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.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 94
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 20mg 0%
% Daily Value*
Carbs 11g 3%
Fiber 3g 12%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
