Alton Brown Hummus Recipe

This Alton Brown Hummus recipe is a creamy and smooth dip, which calls for slow-cooked chickpeas and rich tahini. It’s the ultimate homemade spread, ready in about 4 hours and 15 minutes (mostly cooking time).

Alton Brown Hummus Ingredients

For the Slow Cooker Chickpeas

• 1 lb dry chickpeas, sorted and rinsed
• 7 cups water
• ¼ tsp baking soda

For the Hummus

• 1 lb cooked chickpeas (from above), cooled
• 2 cloves garlic, minced
• 1 ½ tsp kosher salt
• 5 tbsp freshly squeezed lemon juice
• ¼ cup water (or chickpea cooking liquid)
• ⅓ cup tahini, stirred well
• ¼ cup extra-virgin olive oil (plus extra for serving)
• Powdered sumac (optional, for garnish)

How To Make Alton Brown Hummus

1. Cook the chickpeas: Place the 1 lb of dry chickpeas, 7 cups of water, and ¼ teaspoon of baking soda in a 2½-quart slow cooker (or larger). Cover and cook on High for 4 hours, or on Low for 8 to 9 hours, until the chickpeas are very tender. Drain the chickpeas, reserving some liquid if desired, and let them cool completely.
2. Start the blend: Place the cooled cooked chickpeas, minced garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop the machine, scrape down the sides of the bowl, and process for another 15 to 20 seconds. This initial grind breaks down the skins.
3. Add liquids: Add the fresh lemon juice and the ¼ cup of water. Process for 20 seconds. The mixture should start to look smoother and paler.
4. Add tahini: Add the tahini to the food processor. Process for 20 seconds, then stop and scrape down the sides of the bowl again to ensure no lumps remain.
5. Emulsify: With the processor running, slowly drizzle in the ¼ cup of extra-virgin olive oil through the feed tube. Continue processing until the hummus is light, fluffy, and completely smooth.
6. Serve: Transfer the hummus to a serving bowl. Drizzle with additional olive oil and sprinkle with powdered sumac if desired.

Recipe Tips

• The Baking Soda Trick: Adding baking soda to the soaking/cooking water raises the pH, which helps break down the pectin in the chickpea skins. This results in a silky smooth hummus without the tedious task of peeling every single chickpea.
• Tahini Quality: Use a high-quality tahini (sesame paste) that you enjoy the taste of on its own. Since this is a raw dip, the flavor of the tahini will shine through. Stir the jar well before measuring as the oil separates.
• Consistency: If the hummus is too thick after adding the oil, add more cold water (1 tablespoon at a time) while the processor is running until you reach your desired creaminess.
• Canned vs. Dried: While you can use canned chickpeas (2 cans), the texture will never be as smooth as dried beans cooked with baking soda. If using canned, simmer them with baking soda for 20 minutes to soften the skins.

What To Serve With Alton Brown Hummus

This smooth dip pairs with almost anything.

• Warm Pita Bread: The classic vessel.
• Vegetable Crudités: Carrots, cucumbers, and bell peppers.
• Falafel: A perfect side dish.
• Grilled Chicken: Serve as a sauce or base for a bowl.

How To Store Alton Brown Hummus

• Refrigerate: Store in an airtight container in the refrigerator for up to 1 week. Drizzle a thin layer of olive oil on top to keep it from drying out.
• Freeze: You can freeze hummus in a freezer-safe container for up to 4 months. Thaw in the fridge, then stir well as it may separate slightly.

Alton Brown Hummus Nutrition Facts

• Calories: 180kcal
• Protein: 6g
• Carbohydrates: 18g
• Fat: 12g
• Saturates: 2g
• Sugar: 1g
• Salt: 0.6g

Nutrition information is estimated per serving (approx. ¼ cup).

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