YIELDS: 6 Servings PREP TIME: 15 mins COOK TIME: 40 mins TOTAL TIME: 55 mins 

Buying store bought hummus is easy but so is making your own spread! Buy the best quality olive oil you can find and if you really want to make it fancy, try adding braised short rib to it! 


1 1/4 cups dried chickpeas
1 tsp baking soda
6 1/2 cups water
1 cup plus 2 tablespoons tahini (light roast)  
4 tbsp freshly squeezed lemon juice
4 cloves garlic, crushed
6 1/2 tbsp ice cold water
Salt, to taste
Good quality olive oil, for drizzling on top 
Smoked paprika, for garnish 
Chopped parsley, for garnish  

Large bowl 
Cutting board 
Chef's knife
Medium saucepan 
Food processor 


  1. The night before making the hummus, place the chickpeas in a large bowl and cover them with cold water at least twice their volume. Soak overnight.
  2. After soaking overnight, drain the chickpeas and place a medium saucepan along with the baking soda. Cook over medium-high heat for about three minutes, stirring constantly.
  3. Add the 6 ½ cups water and bring to a boil. Cook, skimming off any foam and chickpea skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, sometimes longer, depending on the type and freshness. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
  4. Drain the chickpeas. You should have roughly 3 ⅔ cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.
  5. Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
  6. To serve, drizzle with a layer of good quality olive oil, and sprinkle with smoked paprika and parsley. 
  7. This hummus will keep in the refrigerator for up to three days.