Classic HummusHummus can be a vegan’s best friend. It’s quick and easy to make, loaded with flavor and protein, and can be enjoyed as a dip or a sandwich spread and more. The secret to a super smooth and silky hummus is in removing the skin of the chickpeas. In this recipe for Classic Hummus from Everyday Vegan Eats by Zsu Dever, baking soda is used to loosen and soften the chickpea skins. This process works equally well for dried and canned beans, making restaurant-quality hummus an everyday possibility.


Classic Hummus


  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 1/2 teaspoon baking soda
2 small garlic cloves, chopped
  • 2 to 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 to 2 tablespoons water
  • 3/4 teaspoon sea salt and fresh ground black pepper
  • 1 teaspoon paprika, for serving (optional)
  • Olive oil, for serving (optional)



  1. Combine the chickpeas, baking soda, and enough water to cover in a medium saucepan. Bring to a boil and simmer for 5 minutes, stirring occasionally. Drain the beans and transfer them to a large bowl of water. Use your fingers to agitate the beans to remove as much skin as possible. The skins will float to the top of the water. Carefully drain the chickpeas, pouring off the skins along with the water, while holding back the beans with your hand. Fill the bowl again with water and repeat the procedure until most of the chickpea skins are removed and drained off.
  2. Transfer the chickpeas and garlic to a food processor. Process to a fine paste. Add the tahini, lemon juice, 1 tablespoon of water, salt, and black pepper to taste. Process the hummus until smooth, at least 1 full minute. Add another tablespoon of water if the hummus is too thick. Adjust seasoning with salt and pepper as needed.
  3. Serve the hummus spread on a plate, sprinkled with the paprika and drizzled with the olive oil, or store in an airtight container in the refrigerator for up to 3 days.

Makes 1 cup 

From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press.