Silky Smooth Hummus
Prep time
Cook time
Total time
Serves: 2 cups
  • 2 cups dried chickpeas (aka garbanzo beans)
  • 2 tsp baking soda
  • 6.5 cups water
  • ½ cup tahini
  • 2-3 Tbl water (depending on consistency preferences)
  • 2 Tbl fresh lemon juice
  • 2 large garlic cloves, shelled and smashed
  • 1 tsp ground cumin
  • ¼ tsp sea salt
  • ¼ tsp ume plum vinegar (or more sea salt to taste)
  1. Add the chickpeas to a large mixing bowl and cover with water that reaches 4-5 inches over the legumes. Allow to soak for 18-48 hours.
  2. Drain the chickpeas and rinse well. Place soaked chickpeas and baking soda in a large stockpot and saute on medium-high heat for 3-4 minutes until the chickpeas create a nutty aroma.
  3. Add the 6.5 cups of fresh water to the stockpot, cover, and bring to a boil. Reduce heat to a low boil and cook for 45 minutes or until the water has almost evaporated and the chickpeas become mushy in your hand.
  4. Drain and rinse the cooked chickpeas very well. You want to remove as much of the outer shells as possible.
  5. Place cooked and rinsed chickpeas in a food processor and process on high until you achieve a thick paste (30 seconds to 1 minute).
  6. Add the tahini, water, lemon juice, garlic cloves, cumin, sea salt, and ume plum vinegar. Process all ingredients together for 3-5 minutes until you get an incredibly smooth consistency.
  7. Refrigerate until ready to use or serve immediately with a drizzle of olive oil, finishing salt, fresh parsley, and paprika.
Recipe by Healthy Julie at