- Appetizer
- Snack
- Beans & lentils
- Middle Eastern
- Make-ahead
- Stovetop
- Food processor
Ingredients
For the hummus
- 2 cans
chickpeas (15 oz each), drained and rinsed
- 1 tsp
baking soda
- 3 cloves
garlic, peeled
- 1/3 cup
fresh lemon juice, from about 2 lemons
- 3/4 cup
tahini, well stirred
- 1 1/2 tsp
kosher salt
- 1/2 tsp
ground cumin
- 1/3 cup
ice water, plus more as needed
To finish
- 3 tbsp
extra-virgin olive oil
- 1 tbsp
za'atar
- 3 tbsp
pine nuts
- 4 pieces
pita breads, warmed
- Vegan
Contains tree nuts (pine nuts), wheat (pita breads) and sesame (tahini, za'atar).
Worked out from the ingredients.
Steps
- Step 1
Put the drained chickpeas and baking soda in a medium saucepan and cover with about 4 cups water. Bring to a boil over high heat, then lower to a lively simmer.
5 min
- 2 cans chickpeas (15 oz each)
- 1 tsp baking soda
- Step 2
Simmer until the chickpeas are very soft and mushy — they should crush easily against the side of the pan with a spoon — and loose skins float to the surface. Skim off any foam and skins. Drain and rinse briefly under cool water.
20 min, hands-off
- Step 3
While the chickpeas cook, toast the pine nuts in a small dry skillet over medium heat, shaking often, until golden and fragrant, 3 to 4 minutes. Tip them onto a plate right away so they stop cooking.
4 min
- 3 tbsp pine nuts
- Step 4
In a food processor, blend the garlic and lemon juice to a rough pulp, then let it sit 5 minutes. Strain out the garlic solids through a fine sieve if you want a milder flavor, or leave it as is.
5 min
- 3 cloves garlic
- 1/3 cup fresh lemon juice
- Step 5
Add the tahini, salt and cumin to the processor and blend until thick and pasty, about 30 seconds. With the motor running, drizzle in the ice water until the mixture lightens in color and loosens to a smooth cream.
2 min
- 3/4 cup tahini
- 1 1/2 tsp kosher salt
- 1/2 tsp ground cumin
- 1/3 cup ice water
- Step 6
Add the warm drained chickpeas and process for a full 3 to 4 minutes, scraping down the sides once or twice, until completely smooth and whipped. If it is stiffer than soft-serve, add ice water 1 tablespoon at a time. Taste and add more salt or lemon.
4 min
- Step 7
Spread the hummus in a wide shallow bowl, using the back of a spoon to make a swirled well in the center. Pour the olive oil into the well, then scatter with za'atar and the toasted pine nuts. Serve with warm pita.
5 min
- 3 tbsp extra-virgin olive oil
- 1 tbsp za'atar
- 3 tbsp pine nuts
- 4 pieces pita breads
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026