“You could use canned chickpeas…but don’t,” she says. (Want something yummy to dip in this hummus? Try her easy, oven-baked pita.)


My Hubby’s Hummus

Makes about 5 cups


  • 3 cups dried chickpeas
  • 2 ½ teaspoons baking soda
  • 2 large garlic cloves, finely chopped
  • ⅓ cup tahini (I prefer the White Dove brand)
  • 3 ½ tablespoons fresh lemon juice
  • 5 tablespoons olive oil
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground cumin
  • ⅛ teaspoon freshly ground black pepper
  • ¼ teaspoon sweet Hungarian paprika, for garnish


  1. Put the chickpeas and 1 ½ teaspoons of the baking soda in a bowl. Add cold water to cover and leave to soak overnight.
  2. Drain the chickpeas and transfer them to a large pot of water. Add the remaining 1 teaspoon baking soda and bring to a boil. Boil until the chickpeas are tender, 45 to 50 minutes. Skim off any floating shells.
  3. Drain, reserve 1 cup of the cooking liquid, and let the chickpeas cool completely.
  4. Combine the chickpeas, garlic, reserved liquid (see note below), tahini, lemon juice, 3 tablespoons of the olive oil, salt, cumin and pepper in a food processor and puree until smooth and creamy.
  5. When ready to serve, put the hummus on a plate or in a shallow bowl and garnish with the remaining 2 tablespoons of olive oil and paprika.
  6. The hummus can be stored in an airtight container for up to 3 days.
  7. Note: If you forget to reserve the cooking liquid, you can substitute 1 cup ice-cold water. But using the cooking liquid will give the hummus a richer, bolder flavor.