Photo: Christopher Testani Styling: Kaitlyn Du Ross Walker
Hands-on Time
21 Mins
Total Time
10 Hours 21 Mins
Serves 20 (serving size: about 3 tablespoons)

A little baking soda softens the chickpeas for an ethereally smooth texture. Israelis like a strong tahini presence in their hummus, but you can use less if you like. The tahini will seize up when added to the lemon juice mixture--this is perfectly normal. Thin out with ice-cold water, stirring well with a whisk. The hummus will have the best flavor and will thicken considerably once cooled.

How to Make It

Step 1

Place chickpeas in a large bowl; cover with water to 2 inches above chickpeas. Soak overnight at room temperature.

Step 2

Drain chickpeas. Place chickpeas and baking soda in a large Dutch oven. Add enough water to cover chickpeas by 4 inches (about 5 cups); bring to a boil. Skim any residue that rises to the surface. Reduce heat to medium; cover and simmer 50 minutes or until chickpeas are very tender. Drain.

Step 3

Combine juice and garlic in a medium bowl; let stand 10 minutes. Add tahini, stirring with a whisk. Add ice water, 1 tablespoon at a time, stirring with a whisk after each addition until tahini mixture falls off whisk in thick ribbons.

Step 4

Place chickpeas in a food processor. Add tahini mixture; process until very smooth. Add salt and cumin; process to combine. Place hummus in an airtight container; refrigerate 2 hours or up to overnight.

Ratings & Reviews

Best Hummus Ever!

November 27, 2017
I have made this four times now in a matter of two weeks. I love the more pronounced tahini taste and I'm so glad to say that this is the best hummus I've ever eaten anywhere! I made the tahini in the food processor (so easy btw...just toast 1 cup + 6 TBs sesame seeds on the stovetop then process with about 6 TBs of olive oil) so then just added the remaining ingredients and blended it all. I think the key is that the baking soda really softens up those chickpeas, contributing to that perfect creamy texture.  I wonder if soaking canned beans in water with baking soda would have the same effect when short on time. I'll have to give that a try sometime.

3 1/2 stars

April 16, 2016
It is a little heavy on the tahini for my taste.  And I added about 1/2 teaspoon additional salt.  It makes a ton!  Not sure it is worth the time and effort but I'm glad I tried it.  I might stir in a little homemade pesto and see if I like that better.

Excellent, lower fat version of a wonderful kitchen staple

April 23, 2016
We buy a lot of hummus.  It's something I really love, but haven't had a ton of success making.  The texture has always been the issue. I've now made this twice and think it's a solid recipe.  I was very skeptical because it has zero (yes, you read that right) olive oil, and it seemed to me the mouth feel would suffer as a result.  I suspect the quantity of tahini is what solves that problem.  I love tahini, though, and I also love the more israeli-style hummus' because of that.  I think if you prefer something with less pronounced tahini, and you elect to cut it back, you might want to add some olive oil for creaminess.  I added about a teaspoon of lemon zest and used toasted, ground cumin.  The first time I overdid the ice water, but my spouse still thought it was the best hummus he's ever had.  Not bad for a shiksa from Northern California.  This time, the texture is amazing, and it's gorgeous.  I serve it sprinkled with za'atar and sumac, and do, indeed, drizzle olive oil over the top.  With roasted veggies it's a delicious appetizer worthy of company.

Best I've made

January 22, 2017
This is the best recipe I've found. We make it often.