

Creamy Hummus from Scratch

Taking a cue from Ottolenghi’s cookbook, Jerusalem, I made a this marvelous, extra creamy hummus.



  1. Soak the chickpeas overnight (or at least 6 hours) in cold water until they double in size.
  2. Drain the chickpeas and place in a saucepan with the baking soda. Cook over high heat for about 3 minutes, stirring constantly. Add water and bring to a boil.
  3. Reduce heat to a simmer and cook for 20-40 minutes, skimming off any foam or skins from the top, or until chickpeas are very tender, but not mushy.
  4. Drain and place chickpeas in a food processor. Process for a minute or two, until a paste forms. Then, with the processor running, add the tahini, lemon juice, garlic and 1 teaspoon salt. Slowly add in the ice water and process for a full 5 minutes until the hummus is smooth and creamy. Taste and add another ½ teaspoon salt if desired.
  5. Scrape into a bowl, cover and let rest 30 minutes. To serve, drizzle with olive oil if desired. I sprinkled with pepitas for some color and crunch.