Double-Tahini Hummus

Creamy, silky, expert-level hummus made easily at home! Chilling the chickpeas is the secret to that ultra-smooth texture 😍✨

🧄🥣Ingredients

🧆 Chickpeas Base

• 8 oz dried chickpeas (about 1 cup)
• 1 tbsp baking soda
• 7 large garlic cloves, peeled
• ½ cup extra-virgin olive oil, divided
• ½ cup cold tahini, divided
• ¼ cup fresh lemon juice + 1 tbsp (divided)
• 1½ tsp kosher salt
• ¼ tsp ground cumin (plus more for garnish)
• Paprika, for garnish
• ¼ cup chopped parsley
• Reserved whole chickpeas for topping

👩‍🍳Directions

1️⃣ Soak the Chickpeas
Place chickpeas in a pot and cover with 2 inches of water. Add baking soda and soak overnight 🌙
⭐ Quick-soak option: Boil 2 minutes → remove from heat → cover → let stand 1 hour.

2️⃣ Cook the Chickpeas
Drain & rinse well. Add fresh water + garlic.
Boil until chickpeas are very soft and almost falling apart — 25–40 minutes.

3️⃣ Chill Everything
Reserve ¾ cup cooking water.
Drain chickpeas, rinse with cold water, and refrigerate separately:

• chickpeas + garlic
• cooking water
• a small handful of pretty chickpeas for garnish ❄️

4️⃣ Blend the Hummus Base
In a food processor combine:

• cooked chickpeas
• 6 garlic cloves
• ½ cup reserved cooking water
• ¼ cup olive oil
• ¼ cup tahini
• ¼ cup lemon juice
• salt + cumin

Blend until ultra-creamy 😋

5️⃣ Make the Tahini Drizzle
Blend the remaining:

• ¼ cup olive oil
• ¼ cup tahini
• 1 garlic clove
• 2 tbsp cooking water
• 1 tbsp lemon juice

6️⃣ Assemble & Garnish
Make a well in the center of the hummus and pour in the tahini drizzle.
Top with:
✨ cumin
✨ paprika
✨ whole chickpeas
✨ fresh parsley

Serve with warm pita or veggies! 🥙🌿

💡 Tips

• Store (without garnish) for up to 5 days in the fridge.
• Best tahini brands are smooth, creamy, and not bitter — like Sadaf.