The key to achieving this rich hummus’s creamy texture is an unexpected pantry staple: baking soda. Simmering dried chickpeas in a baking soda solution helps the legumes break down faster and more efficiently, resulting in an impossibly smooth spread. While 1/2 cup may seem like a generous measure of tahini, this is what will give your hummus its signature deeply toasty flavor—so don’t cut yourself short. We especially love Soom brand tahini, as this is a high-quality product made from single origin sesame seeds. Better than anything you’ll buy in your grocery store deli, this velvety and delicious homemade hummus is perfect served with warm, fluffy pita and crudite, or spread onto sandwiches

Recipe by MyRecipes


Credit: Kelsey Hansen; Food Styling: Paige Grandjean; Prop Styling: Kashara Johnson

Recipe Summary

20 mins
10 hrs 30 mins
Makes 4 cups (serving size: 1/4 cup)


Ingredient Checklist


Instructions Checklist
  • Place chickpeas and 1 teaspoon of the baking soda in a large saucepan. Add water to cover chickpeas by 3 inches. Cover and let stand at room temperature 8 hours or overnight.

  • Drain and rinse chickpeas thoroughly under cold running water. Return chickpeas to saucepan, and add water to cover by 2 inches. Add garlic and remaining 1 teaspoon baking soda. Bring to a boil over high. Reduce heat to medium-low; cover and simmer, occasionally skimming and discarding skins that float to the surface, until chickpeas are very soft, about 1 hour and 30 minutes. Drain.

  • Process hot chickpeas, tahini, lemon juice, garlic, salt, and cumin in a food processor until very smooth and aerated, about 4 minutes. With food processor running, drizzle in oil through food chute until combined. Transfer hummus to a medium bowl; press plastic wrap directly on surface. Cool slightly, about 30 minutes.

  • Spread hummus in a shallow bowl, and, if desired, sprinkle with sumac and parsley. Serve with pita bread. Store leftover hummus in an airtight container in refrigerator up to 2 weeks.