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Lighter Version of Yotam Ottolenghi & Sami Tamimi's Basic Hu

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“I liked a lot of his recipe, but it called for a lot of tahini. I also added siracha, cumin, and paprika for extra flavor.”
4 1/2 cups

Ingredients Nutrition


  1. The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.
  2. The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
  3. Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, cumin, paprika, sriracha, black pepper, and 1 1/2 teaspoons salt. I usually add seasonings based on taste rather than measurement. Feel free to add more or less than I mentioned above.Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.
  4. 4. Wait at least 30 minutes before adjusting seasonings again. The flavor will start blend and change. I've sometimes made the mistake of adding more spices too soon only to find they overpowered the hummus once the flavors blended.

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