If you want to know how to make hummus, you’ve come to the right place! This basic recipe using chickpeas, tahini and garlic for an authentic dip. One you’ve mastered this hummus, you can start experimenting with flavour variations and toppings.
You will need to start this hummus recipe the night before to soak the dried chickpeas. Or, see the Test Kitchen note below for how to use canned chickpeas instead.
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Ingredients
Method
Soak chickpeas in cold water overnight. Drain.
Place drained chickpeas in a large saucepan with plenty of water. Bring to a simmer over high heat; simmer, uncovered, for 1 hour or until tender. Drain, reserving ½ cup cooking water and ¼ cup whole chickpeas.
Process remaining chickpeas and reserved cooking water until smooth. Add garlic, tahini, juice and oil; process until combined.
Serve topped with reserved chickpeas, a little extra oil and pitta bread.
How to make hummus with canned chickpeas
You can use 800g (1½ pounds) canned chickpeas instead of dried. Drain, reserving ½ cup liquid. Use the reserved liquid only if needed to thin the hummus.
Quick soak method for dried chickpeas
For a speedy soaking method instead of soaking the dried chickpeas overnight, see this Test Kitchen article. It will take around 3 hours to prepare the chickpeas.
