DIY Hummus

10 mins active12 hrs totalYields 1 quart
Are there people out there who don’t like hummus? This beloved chickpea-tahini combination makes a welcome addition to an infinite number of savory plates, which is why we’re big fans of making a large batch and getting creative with it throughout the course of the week. There are many schools of thought when it comes to the mysteries of hummus, but this classic recipe is the one that we keep coming back to.


1 lb dried Chickpeas

5 cloves of Garlic

6-7 tbsp of Tahini

Juice of 1 lemon

Olive oil



Step 1

Place the chickpeas in a large pot and cover with water. Let them soak for at least four hours (overnight works too). Strain soaked chickpeas, return to the pot and cover with fresh water. Bring the water to a boil, then turn the heat to medium and cover the pot. Simmer for about an hour, until the chickpeas are very tender. When the beans are done, reserve a few cups of cooking liquid and strain the chickpeas in a colander.

Step 2

Combine the garlic, chickpeas, tahini, lemon juice, about a cup of cooking liquid and a few glugs of olive oil in a blender. Pulse a few times, then add more liquid if needed. Continue to pulse until the hummus is smooth, but still textured. Adjust lemon, salt and pepper to taste!

Step 3

Garnish with parsley and sumac and store in an airtight container in the fridge for a week!