Yotam Ottolenghi & Sami Tamimi's Basic Hummus

By • July 9, 2013 • 102 Comments


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Author Notes: This recipe is simple and the results are perfect, but here's the real coup: Most from-scratch hummus recipes involve simmering the chickpeas for 1 1/2 to 2 hours. Ottolenghi and Tamimi's are done in 20 to 40 minutes. How? See step 2. Briefly cooking the soaked chickpeas directly with baking soda scruffs up the skins and allows them to cook much faster and puree smoother. (Without having to peel the chickpeas by hand.) Recipe adapted slightly from Jerusalem (Ten Speed Press, 2013)Genius Recipes

Makes 6 servings

  • 1 1/4 cup dried chickpeas
  • 1 teaspoon baking soda
  • 6 1/2 cups water
  • 1 cup plus 2 tablespoons tahini (light roast)
  • 4 tablespoons freshly squeezed lemon juice
  • 4 cloves garlic, crushed
  • 6 1/2 tablespoons ice cold water
  • Salt
  • Good quality olive oil, to serve (optional)
  1. The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.
  2. The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
  3. Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill 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.
  4. 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. Optionally, to serve, top with a layer of good quality olive oil. This hummus will keep in the refrigerator for up to three days.

Comments (102) Questions (4)

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3 months ago Rose Levy Beranbaum

woops--forgot to check the new comments box!

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3 months ago Rose Levy Beranbaum

the great thing about this recipe is that the baking soda makes it really easy to remove the skins. i found i needed a lot more liquid to achieve a good texture to the purée but made a marvelous discovery. while skinning the cooked chick peas i left the liquid in which they cooked in the pot. after cooling i saw that it had thickened like a demi-glace! of course this was from the starch in the chick peas. i used some of this liquid to thin out the purée. it was absolutely delicious. i still have some left over in the fridge and plan to add it to amanda's "dan barber short ribs" this weekend!

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3 months ago smlorenzetti

If you remove the skins from the chickpeas before you grind them you get a much better creamy texture. It takes a few extra minutes, but it is so worth it.

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3 months ago julie

Hello, Removing the skin makes the hummus texture almost like whip-cream. what is your trick to remove the skin. It takes me so much more time than a few minutes to remove the skin.

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3 months ago julie

Hello, I'm Julie from Montreal. My boyfriend is lebanese and I'm on a mission to make the perfect hummus (hoummous)lol . I make huge batches of chick peas the equivalent of 4 cups of dry chick peas at a time which will give you about triple amount so about plus or minus 10-12 cups.
I cook my dry chick peas after they have soaked over night for about 45 minutes. I ad only 1/4 spoon of baking soda. I noticed that adding more makes the chickpeas bland.
I suggest playing with the quantities of tahini and lemon. Also try lime instead of lemon. Also I ad the zest of lemon or lime at the end to give the hummus a little spark. Trial and errors is fun. cheers and happy hummus cooking.

Stringio

about 1 month ago Stephanie Nejame-Cintron

hi Julie! By removing the skins and adding 1/4 cup of Labne (thick middle eastern yogurt)to the food processor for every cup or so of dried chickpeas you used --you will get the best hummus ever!

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3 months ago L Kaylor

I have made hummus for years, many different variations. Followed this recipe pretty much to a tee proportionately, the only difference is I used one full bag which is tad more than 1 1/4 cups. Oh my, Genius is the right word! A light roast tahini is not overpowering, this comes out very smooth & for the effort there is a enough for a batch to freeze. It is a perfect classic hummus, doctor to your taste if you like spice, pesto, red peppers etc.

Jesie_new

3 months ago Jessie Zapffe

I also, just cook the dried beans. You can make same day hummus, it is just a time consuming effort. You need to make sure the water does not boil out.

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3 months ago julie

Hello Jessie, I got caught on my first tries and now what I do is I heat up some water in a ketle and add when needed, usually at the 30 minutes mark.

Jesie_new

3 months ago Jessie Zapffe

I whip this up in about 10 minutes. This is why I like it so much. Sometimes, I want hummus in a hurry, and this is perfect for that.

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3 months ago julie

Have you noticed that the hummus tatse evolves 24 hours later to a even more tasty one?

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3 months ago jellygood

Love love love Ottolenghi restaurant and cookbooks and so hate to be a killjoy BUT I used to cook beans this way and stopped because I learnt that cooking beans with baking soda while speeding up the cooking process also kills vitamins and flavour. I like to cook the chickpeas the slow way and then use the cooking liquid at the end to get the right consistency. This way maximising flavour and putting some of the vitamins back :-)

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3 months ago Michele

If I wanted to make this with dried garbanzo beans and didn't want to soak overnight and didn't have a pressure cooker how long should they soak? i.e.. I would like to make this today and it is 11:30am now. Can I do it???

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3 months ago Wesley

The easiest way is to bring them to a boil, boil for 2 minutes. Turn off heat and let sit for about an hour. Drain and proceed as directed.

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3 months ago jan

Easy to remember and consistently yummy hummus recipe:
2 cans (15 oz.) chickpeas, drained
1/2 cup lemon juice
1/2 cup tahini
1/2 cup EVOO
2-4 minced garlic cloves
salt and powdered cumin to taste
mix all in food processor until creamy
serve in low bowl drizzled with EVOO and small shake of cumin

Stringio

3 months ago Gergana Angelova

I made this recipe with such high anticipations and sooo regret the effort and the time - the insane amount of tahini is overpowering and makes the humus uneatable. Tried to "fix" it with more lemon or EVOO, but still the consistency is too tick and tahini way too much. Such a waste, *:(

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3 months ago jan

Hello, Gergana,
Did you mean you made my recipe and regret it, or do you mean you made the Food 52 recipe? It looks like you were responding to my recipe. Hope not! :, Of course 1/2 C of tahini is not an "insane amount," as I'm sure everyone understands.

Stringio

3 months ago Gergana Angelova

Yes, I made this particular recipe to the T. The recipe calls for 1C + 2 TBs tahini and the taste of tahini is too strong. I've used other Food52 very successful recipes and can't believe how this humus can be a community pick, unless people intentionally substituted the original 1C+2TBs tahini with the reasonable 1/2C tahini. I guess my reply is re:Lu Abuzaid, but accidentally it was attached to your post, Jan, I'm sorry. I'll make your recipe next time, *:)

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3 months ago jan

Hi again, Gergana, and thanks for your kind reply. I agree: the Food 52 recipes are usually good and definitely interesting!

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3 months ago julie

Hi Jan, Is the EVOO for the taste or is it to keep the hummus together in the fridge.

Stringio

3 months ago Lu Abuzaid

1 cup plus two tablespoons of tahini? that is a ridiculous amount..you should be using way less or all you'll taste is the tahini. I've made hummmus my whole life and my recipe is close but with just a few tablespoons of tahini..not that crazy amount.

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3 months ago DragonFly

I agree, that's a huge amount of tahini, I use 2 tablespoons as well and it's perfect, plus I also use lots of dried cumin.

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3 months ago JohnL

Cumin yes! I would miss that ingredient if left out. And sometimes I add a little fresh cilantro.

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3 months ago DragonFly

Fresh cilantro would be lovely, I also make a black bean hummus, it's very good.

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4 months ago tulip549

Agree with other commenters that this is a base for other flavors- on its own, I wasn't impressed, but once I added extra spices and veggies, it became amazing! You can make any type of hummus with this- beet hummus, spinach hummus, yam hummus. It's good in that you can be creative! Throw in whatever you've got! :D

Jesie_new

4 months ago Jessie Zapffe

I used to make hummus this way, and then I finally did it the easy way, with canned, organic chick peas. It is ready in minutes. Another great way is using Great Northern beans, lemon juice, soy sauce, tahini, salt, garlic coriander, cumin and cayenne. This hummus is so smooth. It feels great against the palate. It is addictive. My guests love it.

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3 months ago cookinalong

I usually use canned as well, but made this first time with chick peas cooked in the pressure cooker. It was good, but the slight improvement in texture wasn't enough to justify the extra step. I think good tahini is more critical.

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5 months ago Lena Shaw

Thank you for the recipe! Love it!!! I followed every step to the letter,but on the end added 1/3 cup of lemon juice plus some cayenne and black pepper as I love more spicy version. Also I used 3/4 cup of cold water (12 tbls),the consistency is just perfect with this amount of water.Will make this recipe again for sure :)

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5 months ago monu teena

Lovely Recipe you have shared.. thanks for sharing.. Made the similar recipe of "Hummus" try to visit my place when time permits .. Recipes Passion love to have your feedback; just visiting..
Happy blogging have a good day.. dear :)

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6 months ago bgavin

I agree that this is under spiced. And I agree that this is the smoothest hummus I have ever made. No off taste from the baking soda. For the record, I used half again as much garlic, twice the lemon juice plus added some smoked paprika and some cayenne. The consistence of this stuff is fabulous.i want to rush out to the street and offer it to strangers, "Here! Taste this! Isn't it incredible? "

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6 months ago asquared

i had sworn off store bought hummus awhile ago, but with this recipe i can NOT go back to canned chickpeas...it is amazing! i halved the recipe the second time around...it makes a whole lotta hummus!

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7 months ago Victoria

I was mostly interested in trying the new baking soda method for producing soft chickpeas (in a record time, which is a bonus) - am one of those cooks who always peel chickpeas before blending them for hummus... But now I won't have to - this method really works! The smoothness of the end result is remarkable although the chickpeas were left unpeeled. As to the ingredients, I used my usual proportions (i.e. one full cup of tahini is way too much for my taste). Thanks for the wonderful and effective shortcut to a favorite recipe!

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8 months ago ciaralli

Finally got around to trying this. Love it! Very smooth, flavourful. Will become a staple in my recipe file.

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8 months ago cookinalong

I had high hopes for this, but have to say I'm underwhelmed. Made it last weekend for friends and family who all agreed it was drastically under-seasoned. Ended up doubling the amt. of lemon juice and garlic as well as boosting the salt. However, I will say that the method of cooking the chick peas does result in a great texture. But as for the rest...Well, I'll be going back to my old, tried and true recipe.