Learn to make incredibly smooth, restaurant-quality hummus from scratch using dried chickpeas. This recipe takes about 2 hours total (mostly hands-off soaking and cooking time) and produces the creamiest hummus you've ever tasted. Perfect for beginners who want to master this Mediterranean staple.
Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Add the baking soda and stir. Let soak at room temperature for 8-12 hours or overnight. The chickpeas will double in size.
After soaking, drain the chickpeas in a colander and rinse them thoroughly under cold running water. Discard the soaking water.
Transfer the drained chickpeas to a medium pot. Add enough fresh water to cover them by about 2 inches. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 45-60 minutes until the chickpeas are very soft and falling apart when pressed. Skim off any foam that forms on the surface.
The chickpeas are ready when they're extremely soft and break apart easily between your fingers. They should be softer than you'd cook them for eating whole. This extra softness is key to creamy hummus.
Drain the cooked chickpeas in a colander, but save at least 1 cup of the cooking liquid in a measuring cup or bowl. You'll use this to adjust the hummus consistency later.
For ultra-smooth hummus, remove the skins from the chickpeas while they're still warm. Gently rub handfuls of chickpeas between your palms over a bowl, and the skins will slip off. This step takes about 5-10 minutes but makes a noticeable difference in texture. You can skip it if you prefer a more rustic hummus.
In a food processor, combine the tahini, lemon juice, minced garlic, cumin, and salt. Process for about 1 minute until the mixture is smooth, pale, and creamy. Scrape down the sides as needed.
Add the cooked, peeled chickpeas to the tahini mixture in the food processor. Process for 1-2 minutes, stopping to scrape down the sides occasionally, until the mixture is well combined.
With the food processor running, slowly drizzle in the ice water (or reserved cooking liquid) through the feed tube. Continue processing for 3-5 minutes until the hummus is incredibly smooth and creamy. The longer you blend, the creamier it becomes.
Check the hummus consistency. If it's too thick, add more ice water or reserved cooking liquid, 1 tablespoon at a time, and blend again. Taste and adjust seasoning, adding more salt, lemon juice, or garlic as desired.
Transfer the hummus to a serving bowl. Make a shallow well in the center with the back of a spoon, drizzle with olive oil, and garnish with paprika and optional toppings like chickpeas, parsley, or pine nuts. Serve immediately or refrigerate in an airtight container for up to 5 days.