Make creamy, authentic hummus from scratch using dried chickpeas. This recipe takes about 10 hours total (mostly hands-off soaking and cooking time), with 15 minutes of active work. Perfect for beginners who want restaurant-quality hummus at home.
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 large pot and cover with fresh water by about 2 inches. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 45-60 minutes, skimming off any foam that rises to the surface, until the chickpeas are very soft and falling apart when pressed.
Drain the cooked chickpeas and let them cool for about 10 minutes until warm but not hot. Reserve about 1/2 cup of the cooking liquid in case you need it for blending.
For ultra-smooth hummus, gently rub the chickpeas between your hands or a kitchen towel to loosen the skins. The skins will float to the top in a bowl of water. This step takes a few minutes but makes a big texture difference.
In your food processor or blender, combine the tahini and lemon juice. Process for 1-2 minutes until the mixture is light, fluffy, and whipped. This step is key for creamy hummus.
Add the minced garlic, cumin, and salt to the tahini mixture. Process for another 30 seconds until well combined.
Add the cooked, drained chickpeas to the food processor. Process for 1-2 minutes, stopping to scrape down the sides as needed.
With the food processor running, slowly drizzle in the olive oil and ice water. Continue processing for 3-5 minutes until the hummus is completely smooth and creamy. If it's too thick, add reserved cooking liquid or more ice water, 1 tablespoon at a time, until you reach your desired consistency.
Taste the hummus and adjust the seasoning. Add more salt, lemon juice, garlic, or cumin according to your preference. Process briefly after each addition to incorporate.
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 sprinkle with paprika. Optionally garnish with fresh parsley and whole chickpeas. Serve with pita bread or vegetables.