Classic Hummus - with cups & ounces
Our classic hummus recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.
Cooking in the UK instead?
View the UK metric version of this recipe.
Ingredients - Serves 1 large bowl
Prep 10 minutes · Cook 20 minutes
| 14.1 oz (400 g) | garbanzo beans, drained, liquid reserved |
| 1 tsp | baking soda |
| 4.2 oz (120 g) | good tahini |
| 2 fl oz (60 ml) | lemon juice, freshly squeezed |
| 1 | garlic clove |
| 1 tsp | fine sea salt |
| 2 fl oz (60 ml) | ice-cold water |
| - | olive oil, sumac, parsley, to serve |
Method
- Simmer the chickpeas in fresh water with the bicarb for 20 minutes until very soft and the skins start to come off. Drain.
- In a food processor, whip the tahini, lemon juice, garlic and salt for 30 seconds until pale and thick.
- Add the warm chickpeas and blitz for 4 minutes - yes, four - slowly streaming in the ice water until ultra-smooth and fluffy.
- Pile into a bowl, swirl with the back of a spoon. Drizzle with olive oil, dust with sumac and scatter with parsley.
Chef's notes
- Skipping the bicarb gives a grainier texture - fine for everyday, but the long blitz with bicarb-cooked chickpeas is restaurant-grade.
- Top with crispy chickpeas, roasted veg or za'atar.
American cooking note
US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.
Want to cook like this every week?
This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
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