We Made YouTube's Best Hummus EVEN BETTER!

Ingredients

• 500 g Dried Chickpeas (soaked for at least 6 hours, then rinsed)
• 1 tsp Baking Soda (helps soften chickpea skins)
• 60 ml Vegetable Oil (use a neutral oil such as canola or sunflower for smooth texture)
• 120 ml Tahini (light‑colored, smooth tahini for less bitterness)
• 60 ml Lemon Juice (freshly squeezed from about 2 lemons)
• 1 tsp Salt (adjust to taste)
• 1 cup Ice Cubes (adds water and cools the mixture for a fluffy texture)

Instructions

1. Soak Chickpeas

   Place 500 g dried chickpeas in a large bowl, cover with plenty of water and let sit for at least 6 hours (or overnight) until doubled in size.

   Time: PT6H

2. Rinse and Drain

   Drain the soaked chickpeas, rinse under running water, discarding any discolored or broken beans.

   Time: PT5M

3. Cook Chickpeas

   Transfer chickpeas to a tall pot, add 1.5–2 L water, bring to a rapid boil, skim off foam, stir in 1 tsp baking soda, reduce heat to medium and simmer for 1–2 hours until the beans are very soft and beginning to fall apart.

   Time: PT1H30M

   Temperature: High heat to boil, then medium

4. Reduce Excess Moisture

   Leave the pot uncovered and continue to simmer for about 10 minutes, allowing remaining liquid to evaporate so the beans form a thick paste.

   Time: PT10M

   Temperature: Medium

5. Cool the Chickpea Paste

   Spread the hot chickpea paste onto a metal tray, spread thinly, and place in the refrigerator for 30 minutes to cool completely.

   Time: PT30M

6. Blend Chickpeas

   Place the cooled chickpea paste in the food processor and run for about 5 minutes, stopping to scrape down the sides, until a fluffy, fine paste forms.

   Time: PT5M

7. Incorporate Vegetable Oil

   With the processor running, slowly drizzle 60 ml vegetable oil through the feed tube until fully incorporated and the mixture lightens in color.

   Time: PT2M

8. Add Tahini

   Add 120 ml light tahini and blend for another 2 minutes until fully combined and the hummus becomes richer and smoother.

   Time: PT2M

9. Season with Lemon and Salt

   Pour in 60 ml freshly squeezed lemon juice and 1 tsp salt, blend for 1 minute. Taste and adjust lemon or salt as needed.

   Time: PT1M

10. Add Ice for Silkiness

    While the processor runs, add ice cubes (about 1 cup) a few at a time, blending until the hummus reaches a light, fluffy texture. Add more ice if you prefer a looser consistency.

    Time: PT3M

11. Final Adjustments & Chill

    Taste once more; add extra salt, lemon, or tahini if needed. Transfer the hummus to an airtight container and refrigerate for at least 30 minutes (or up to overnight) to firm up before serving.

    Time: PT5M

12. Plate and Garnish

    Scoop the hummus onto a plate, smooth the edges with a spoon, create a swirl, drizzle a generous drizzle of olive oil in the center, and garnish with a few whole cooked chickpeas.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

20 g

Fat

10 g

Fiber

5 g