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Real hummus is warm, whipped and drizzled
Milk Street Bowtie Creamy Whipped Hummus

Creamy Whipped Hummus

Appears in May-June 2017

1 hour 15 minutes active, plus soaking

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Creamy Whipped Hummus

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n Israel, hummus is breakfast, not a party dip. Our education began in Tel Aviv at Abu Hassan, the country’s premier hummus shop, where
customers get wide, shallow bowls of hummus topped with whole chickpeas, a sprinkle of parsley, pops of red paprika and amber cumin. The hummus is light, almost sour cream smooth—and warm.
When re-creating the hummus, we found we needed to start with dried chickpeas, not canned, and simmer them with baking soda to ensure they completely softened. Small chickpeas like Whole Foods Market 365 Everyday Value brand worked well. Make sure to soak the chickpeas for at least 12 hours before cooking, and if your chickpeas are on the large side, you’ll need to cook them for an additional 10 to 15 minutes, or until starting to break down. And for the smoothest, lightest hummus, process the chickpeas while they’re still warm, and give them a full 3 minutes during the first stage. As for tahini, we liked the Kevala brand, but Soom and Aleppo were good, too. Processing the chickpeas while warm ensures the smoothest, lightest hummus, as will processing it for a full three minutes in the first stage. Hummus traditionally is served warm and garnished with paprika, cumin, chopped fresh parsley and a drizzle of extra-virgin olive oil. Sometimes a sliced hard-boiled egg is added. Leftover hummus can be refrigerated for up to five days. To reheat, transfer to a microwave-safe bowl, cover and gently heat, adding a few tablespoons of tap water as needed to reach the proper consistency, 1 to 2 minutes

4

cups

Tip

*Don't forget to stir the tahini very well.* Some brands separate and can become quite thick at the bottom of the container.

1 hour

15 minutes active, plus soaking

8 ounces (227 grams) dried chickpeas
Kosher salt
1/2 teaspoon baking soda
3/4 cup sesame tahini, room temperature
3½ tablespoons lemon juice
1-2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Ingredients
  • 8

    ounces (227 grams) dried chickpeas

  • Kosher salt

  • ½

    teaspoon baking soda

  • ¾

    cup sesame tahini, room temperature

  • tablespoons lemon juice

  • 1-2
  • 1

    tablespoon chopped fresh parsley

  • ½

    teaspoon ground cumin

  • ½

    teaspoon paprika

Pita Bread

Recipe

Pita Bread

.
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Staples

Reviews
Kathleen J.
July 28, 2022
Fabulous
It’s delicious, and makes an amount suitable for home cooks.
Marianna R.
July 20, 2022
So good!
I've made this recipe multiple times and is better than most restaurants I've had. It's so good when it's still warm.
Deborah P.

I have made Israeli Hummus (Hummus Masabacha) several times now. All other hummus is subpar to my palate. Thank you for this award winning recipe.An Ohioan hummus maker~~~~~~~~~Deborah

Gloria H.

This is the best hummus I’ve made, and I’ve made a lot. I make it frequently. Highly recommended! Is there nutrition information available for this recipe? Would love to know calorie count and such.

Janelle C.

Hi Gloria,

We're happy to hear how you've enjoyed this recipe. Unfortunately, at this time we don't provide nutrition information. While many of our recipes can be altered to work with specific dietary needs or concerns we don't cater to just one as our audience is diverse. We will, however, relay your comments to our editorial and kitchen teams as they continue to bring you a better magazine.

Best,
The Milk Street Team

Lillian B.

How do you keep it warm? I know you said the first restaurant would not tell you how, but did you figure out a way to it?

Janelle C.

Hi Lillian,

We blend the chickpeas while they're still warm after they've finished cooking. Hope this helps.

Best,
The Milk Street Team

Janelle C.

Hi Jason,

As stated in the recipe description, "Leftover hummus can be refrigerated for up to five days. "

Best,
The Milk Street Team

Michele R.

Paprika and cumin as specified here to sprinkle on top, fer shure, but for my two-bits sumac is even better. Also I prefer a bit more lemon juice.

Lori O.

This may seem like a silly question but how many cups is 8 ounces of dried chickpeas? I've got a 4 lb. bag and want to make sure I get the measurements right. Thank you!

Janelle C.

Hi Lori,

It's exactly 1 cup.

Best,
The Milk Street Team

Judith D.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Rachal C.

I loved this recipe - best hummus I have made. I have been using a more complicated recipe from another source where I was cooking the chickpeas with aromatics for 2 hours and making a tahini sauce that I did not enjoy having to wash extra dishes to create - no more! This recipe was both easier and way better! The result was silky and full of lovely chickpea flavor, whereas the other recipe tended to be dominated with the copious lemon and garlic called for in the recipe via their tahini sauce recipe. I love garlic, but I think I have discovered that I am kind of a purist when it comes to hummus, and I have come to despise extra work in the kitchen so this is a winner. I did still make my own small batch of tahini with sesame seeds I toasted at home in a small skillet, which I added a little toasted sesame oil to in order to boost that flavor (personal preference), but other than the little skillet and spatula I used to stir the seeds around (takes 15 seconds to wash off and set to dry) no extra dishes were created because after scraped the tahini from my Vitamix blender I used it to start blending the chickpeas per the recipe. Fresh homemade tahini is way more delicious and preferable for me to struggling with the storebought stuff where you always have to figure out how to stir the oil on the top back into a firmly settled block of paste in the jar. The salt level was perfect. The lemon gave it brightness without being lemony or acidic. I tasted the subtleness of the chickpeas, (I love chickpeas), which pairs so well with a toasted sesame flavor. Good quality cumin & paprika (favorite spices of mine) and the new olive oil I just bought on top made it amazing! I don't actually own a food processor like the recipe instructs you to use (I know - you are probably shocked I do not own this fundamental tool because even non-cooks tend to have one on hand from their wedding registry or their parents dumping their old one on them). After tediously scraping another batch of hummus out of the blender jar, my husband is actually making me spend the money on one, so this recipe may be a turning point in making a lot of cooking efforts easier for me, actually - hope he doesn't mind cleaning all the separate parts and scary-sharp blade - my main hesitation on owning one before - but it's his idea, hehe! I will repay his new frustration with more batches of fresh salsas and fresh fruit tarts now that chopping and blending pastry crust will take a fraction of the time to doing by hand. Thank you Milk Street!

Lynn D.

Christopher Kimble, you used to come to my hometown of MountainView, CA regularly to speak at a bookstore. On the same street of that bookstore is an Israeli restaurant with humus right in the name. It is my favorite humus by far, and this recipe allows me to make a close second fav. If you come back to MV, give the restaurant a try. They also import their pita dough from Israel.

Kimberly H.

This is the best. I've made hummus from canned beans, and it doesn't come close to this recipe. I will say soaking the chickpeas for 24 hours really changes things for the better. I normally do 12 hours (I am usually very impatient), but totally forgot about my chickpeas, therefore they got the full day soak. It's the best! I also highly recommend Tarazi Tahini. In my opinion, if you like hummus, this should be a staple in your kitchen.

Emily L.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Diana L.

The best hummus I have ever had. So delicious. I cannot stop eating it. THANK YOU!

Keith H.

Just made this version today....from now on it will be my go to. I hate to admit I only had "dry" parsley....it still worked. This is THE BEST HUMMUS I've made, period. It was worth the "work." It compares to a hummus introduction I had in 1994 near the campus of NC State University.

paul g.

A Lebanese friend showed me how she places the cooked chickpeas in a bowl of water and rubs the beans between her hand to loosed the skins. It's become part of my hummus making ritual, as it yields such a creamy light texture.

Robert S.

I've made hummus a couple of times using canned chickpeas, but I have to say that this recipe is truly A-M-A-Z-I-N-G. It's so easy and very addictive. My wife and I made it for Super Bowl Sunday. We will have to put this into our regular rotation.

Robert S.

Update: I had some left over and used it as a sauce for pasta. Excellent!

Megan B.

I soaked too many beans. Can anyone give an estimate of the weight of soaked beans I should use in this recipe.

April D.

Megan - the weight of the dry chickpeas to start with is 8 ounces, or 226 grams. In volume, that is almost one cup of dry chickpeas, slightly mounded. Let us know if that helps!
- The Milk Street Team

Anne P.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.


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Creamy Whipped Hummus

Get Ready to Cook

4

cups

1 hour

15 minutes active, plus soaking

Tip

*Don't forget to stir the tahini very well.* Some brands separate and can become quite thick at the bottom of the container.

Ingredients
  • 8

    ounces (227 grams) dried chickpeas

  • Kosher salt

  • ½

    teaspoon baking soda

  • ¾

    cup sesame tahini, room temperature

  • tablespoons lemon juice

  • 1-2
  • 1

    tablespoon chopped fresh parsley

  • ½

    teaspoon ground cumin

  • ½

    teaspoon paprika

Pita Bread

Recipe

Pita Bread

Step 1 of 4

Soak and boil the chickpeas

18
cups cold water
8
ounces (227 grams) dried chickpeas
1
tablespoon kosher salt
½
teaspoon baking soda

In a large bowl, combine 8 cups of cold water, the chickpeas and 1 tablespoon of salt. Let soak at least 12 hours, or overnight.


In a large stockpot over high, bring another 10 cups of water and the baking soda to a boil.


Drain the soaked chickpeas, discarding soaking water, and add to the pot.


Return to a simmer, then reduce to medium and cook until the skins are falling off and the chickpeas are very tender, 45 to 50 minutes.

Step 2 of 4

Strain the chickpeas

Set a mesh strainer over a large bowl and drain the chickpeas into it; reserve ¾ cup of the chickpea cooking water.


Let sit for 1 minute to let all liquid drain. Set aside about 2 tablespoons of chickpeas, then transfer the rest to the food processor. Add ½ teaspoon salt, then process for 3 minutes.

Step 3 of 4

Add tahini to mixture

¾
cup-toasted tahini, room temperature
¾
cup cooking liquid
tablespoons lemon juice

Add the tahini. Continue to process until the mixture has lightened and is very smooth, about 1 minute.


Use a silicone spatula to scrape the sides and bottom of the processor bowl. With the machine running, add the reserved cooking liquid and the lemon juice.


Process until combined. Taste and season with salt.

Step 4 of 4

Add olive oil and spices to hummus and serve

1-2
tablespoons extra-virgin olive oil
1
tablespoon chopped fresh parsley
½
teaspoon ground cumin
½
teaspoon paprika

Transfer the hummus to a shallow serving bowl and use a large spoon to make a swirled well in the center.


Drizzle with olive oil, then top with the reserved 2 tablespoons chickpeas, parsley, cumin and paprika.

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