The Best Hummus
Learn how to make the best homemade hummus! It's ultra creamy, dreamy and light. This hummus recipe is easy to make, too—no need to peel your chickpeas!
Updated by Kathryne Taylor on August 29, 2024
The best hummus is lusciously creamy, yet somehow light and fluffy. It’s beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita bread. It’s nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic.
I encountered the most delicious hummus at Aladdin Cafe, a local Mediterranean restaurant. That hummus met all of the above characteristics, and I was hoping the owner might enlighten me with his techniques. When I asked, though, he replied, “It’s a secret,” with a sly smile and walked away.
I went home determined to learn how to make magnificently creamy hummus. First, I took the fancy flavorings out of my other hummus recipes to make plain hummus. It was dense, a little gritty, and harshly garlicky. I was so disappointed.
Next, I went to Google and opened up a million tabs to learn everything about hummus. You know me. Ten hummus attempts later, I’m ready to share all of my hummus tips and tricks with you. Get ready to make the best hummus of your life!
The internet at large raves that an Israeli chef named Michael Solomonov makes the very best hummus. It’s so good that Bon Appetit named his hummus their 2015 Dish of the Year. That’s some serious hummus.
Solomonov’s secret? He uses chickpeas that have been cooked until they’re so tender, they’re mushy.
He cooks his chickpeas with some baking soda, too. According to Bon Appetit, baking soda “raises the pH of the water and helps the little guys break down to a soft, pulpy mass… perfect for an ultra-smooth purée.”
Overcooked chickpeas seemed like a promising idea to me. You see, I once tried to make hummus with canned chickpeas that were oddly undercooked, and they made terrible hummus. No matter how long I blended the hummus, those undercooked chickpeas never blended into creamy oblivion.
Plus, baking soda helps break down the chickpea skins, which means you do not need to peel off the skins individually. Who has time for that?! I bet you don’t have time to soak your chickpeas overnight and cook them from scratch like Solomonov, either.
Here’s my time-saving solution: Just boil canned or leftover cooked chickpeas with baking soda for twenty minutes.
You can see the difference that baking soda makes in the photo below. See how the chickpeas on the right are popping open more? They are significantly softer in texture as well.
The chickpeas are ready to go after a quick rinse under cool running water, which rinses off the baking soda flavor and cools the chickpeas so your hummus doesn’t develop a weird outer film.
Are you as excited about this as I am? You can have this incredible hummus now-ish, not tomorrow! No chickpea peeling required.
I have a few more tips and techniques to making great hummus, so read on or scroll down for the full recipe and variations.
How to Make the Best Hummus
1) Mushy chickpeas
Cook canned or leftover cooked chickpeas according to step 1 below. This only adds 20 minutes to your hummus-making time, and it’s my number one tip for making perfect hummus at home.
Want to cook your chickpeas from scratch? You sure can—see the recipe notes.
Can you over-cook your chickpeas in an Instant Pot? I don’t recommend it—you’ll end up with a mess of chickpea mash clogging your vent and a puddle of chickpea cooking water surrounding your Instant Pot. I speak from experience.
2) Great tahini
All tahini is not created equally. When I was in Israel, Israelis’s spoke of tahini, or “t’hina,” with reverence. I learned that the best tahini comes from Ethiopia. Store-bought tahini in the U.S. varies widely in flavor, with some of them so bad that they’ve ruined my hummus.
My favorite brands of tahini? I had to try Solomonov’s favorite, Soom. I found it on Amazon (affiliate link) and I have to say that it is worth it. Second favorite? Trader Joe’s organic tahini, which is made from Ethiopian sesame seeds like Soom’s. Whole Foods 365 used to be my go-to, but I encountered a few bad jars that tasted so bad, I’m afraid to try again.
Don’t skimp on the tahini, either—you need to use 1/2 cup tahini per can of chickpeas for rich and irresistible hummus. I once toured an enormous hummus production facility and learned that they often reduce the cost of producing store-bought hummus by using less tahini. Sneaky!
3) Ice-cold water
Why do you always want to mix ice-cold water with tahini? This is another trick that I learned on my trip. I can’t find a scientific explanation, but it seems to help make the hummus light and fluffy, and lightens the color of the tahini to a pale ivory color.
4) Fresh-squeezed lemon juice
Store-bought lemon juice always tastes stale and sad, and it will make your hummus taste stale and sad. Buy lemons and your humus will taste fresh and delicious. I almost always add another tablespoon of lemon juice to my hummus for extra flavor before I plate it, but I’ll leave the tang factor up to you.
5) Garlic, mellowed in lemon juice
This is another trick from Solomonov—if you mince the garlic in the food processor or blender with the lemon juice and let that mixture rest for a few minutes, the garlic will lose its harsh, raw bite and mellow out. I tried it before and after, and he’s right! Here’s Serious Eats’ scientific explanation for why this works.
6) Olive oil, blended into the hummus and drizzled on top
Solomonov doesn’t blend any olive oil into his hummus, but I think that one tablespoon makes the hummus taste even more luxurious and creamy. I recommend it!
7) Ground cumin
The cumin is subtle and offers some “Je ne sais quoi,” if you will. It’s a common ingredient in plain hummus recipes, and makes the hummus taste a little more special.
Hummus Variations
This hummus recipe is plain (and by plain, I mean delicious), but you can blend any of the following in with the chickpeas to make variations.
- Green goddess hummus: 3/4 cup loosely packed fresh, leafy herbs
- Kalamata olive hummus: 3/4 cup pitted Kalamata olives
- Roasted garlic hummus: Cloves from 1 to 2 heads of roasted garlic
- Roasted red pepper hummus: 3/4 cup roasted red peppers, drained and sliced into strips
- Sun-dried tomato hummus: 3/4 cup oil-packed sun-dried tomatoes, rinsed and drained (from one 6.7-ounce jar)
- Toasted sesame hummus: 1/2 teaspoon in the hummus, plus 1 teaspoon drizzled on top
Hummus Garnishes
- Drizzle of olive oil
- Sprinkle of ground sumac, which is gloriously sour and deep pink, or paprika, which is basically flavorless but offers a splash of color
- Sesame seeds or seeded spice blend, such as dukkah
- Middle Eastern hot sauce, such as zhoug or shatta
- Chopped fresh parsley
Ok, let’s make some hummus! I’m dying to hear how this hummus turns out for you. Please let me know in the comments and tell me if overcooking your chickpeas makes all the difference!
You can also share a photo of your results on Instagram with the hashtag #cookieandkate so we can all see your results.
Watch How to Make Hummus
Best Hummus
Learn how to make the best homemade hummus! It’s creamy, dreamy and light. This hummus recipe is easy to make—no peeling chickpeas or overnight soak required. Recipe yields about 2 cups.
Ingredients
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- ½ teaspoon baking soda (if you’re using canned chickpeas)
- ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
- 1 medium-to-large clove garlic, roughly chopped
- ½ teaspoon fine sea salt, to taste
- ½ cup tahini
- 2 to 4 tablespoons ice water, more as needed
- ½ teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley
Instructions
- Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
- Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
- Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
- While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
- Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
- Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
- Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
Notes
Recipe adapted from Michael Solomonov, via The New York Times and Bon Appetit, and Yotam Ottolenghi.
How to cook dry chickpeas in a hurry for this recipe: In a large saucepan, combine 5 ounces (¾ cup) dried chickpeas and ½ teaspoon baking soda, and fill the pot with water. Bring the mixture to a boil over high heat and skim off the surface foam as needed. Continue boiling over medium-high, adding more water if you start running out, until the chickpeas are very mushy and falling apart, about 1 hour to 1 hour 15 minutes. Drain in a fine-mesh colander, rinse under cool running water, and drain well before using. Start the recipe at step 2.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
The texture and colour are great but there is a bitter aftertaste that i’m not enjoying. I mellowed the garlic as suggested. Either the garlic is too strong or maybe the lemon wasn’t a good one? I’ll give it another try with less garlic i think…
Hi! You could add a little more salt to help balance that out. Unfortunately, the tahini brands can vary greatly.
Hi there. I just made this recipe. Mine is tasty. Everyone likes it okay, but it does has a slight bitter aftertaste. The only brand of tahini that I could locate locally, was Joyva. I am not familiar with how tahini is supposed to taste. Are you familiar with the Joyva brand?
Also, I think I’ll add a bit more garlic next time. Thank you VERY MUCH for your detailed instructions. I’ll look forward to comments regarding this tahini brand.
Hi Shelley! Chickpeas and tahini can vary. You could add a little more salt to adjust for the bitterness or even a little more lemon juice for some extra zing.
Did you use hulled or unhulled tahini? Sometimes unhulled tahini can be very bitter.
I just made this now and it was so lovely!!! The best I’ve made before and so light and flavourful. The lemon and garlic trick really helped with the biteiness.
This is the absolute best hummus recipe! I’ve made hummus plenty in the past, but it never tasted quite restaurant quality….this time I knocked it out of the park! I also agree that the tahini used can make or break the hummus. Thanks for the fantastic recipe Kate!
I’m glad you hear you loved it, Rhiannon!
I made this recipe, as is, about a week ago and absolutely loved it! I am making it again as I type…doubled the batch this time. Yes, it’s that good. Thanks Cookie & Kate!
It was my first time making hummus. It was delicious. I think I added too much cumin because it had quite a kick. Will be making it again. Very smooth and creamy!
Wonderful, Stephanie!
Hello,
I made hummus years ago with canned chickpeas and thoroughly enjoyed it. After a hiatus of a few years, I am again preparing to make hummus. I came upon your recipe and am eager to try it. I have the tahini from Soom and I also have lots of dry chickpeas. I have time and enjoy working with food. How would you suggest soaking the chickpeas overnight and then cooking them with baking soda??
Thanks much,
Mark
Hi Mark! I lay it all out in the recipe. Check-out the instructions. When you soak your chickpeas, make sure there is enough volume for the water and the chickpeas.
I too missed directions for soaking the chickpeas overnight. I only saw directions for boiling them. I haven’t tied the recipe yet.
Thanks for your feedback!
You didn’t actually lay out the directions for using soaked overnight chick peas. You only have canned and dried chick pea instructions. I soaked an entire bag overnight so I have no idea how many cups I have unsoaked.
Soak soybeans overnight and the next day simmer with baking soda 10-20 minutes until the beans are mushy. Then strain & etc.
I tried the package directions plus the baking soda…. good thing I was watching cause with the Baking soda, it only took 1/2 the cooking time.
Honestly I always liked humus but now I like it even more! This is the best recipe ever. Thank you very much!
You’re welcome! I’m glad you loved it.
Amazing! I’ve been eating commercial brands of hummus for a long time and even tried my own hand a few times with mixed results. But only this finished recipe took me back 40 years to my starving student days when competing neighborhood Middle Eastern restaurants (Pittsburgh-Oakland area) and their fresh warm hummus and fresh baked pita were the cheap take-out options of choice. Made this with your homemade tahini recipe and over-cooked the chickpeas as suggested. It literally had me licking the spatula and processor blade to make sure nothing was wasted! The only change I made was about half again the lemon juice and garlic, just because I squeezed too much, but used it anyway because my wife is nuts about lemons. Still perfect.
Thanks for sharing, Rodrick!
I thought this recipe had an awful lot of tahini in it…and I was right. It tasted just like peanut butter :-( It was very creamy, so I will try it again, but cut the tahini amount in half and add another clove of garlic.
I’m sorry you didn’t love this recipe, Kimm. I appreciate your feedback.
did you use prepared tahini salad/dip (which I think is what the recipe calls for) or plain raw tahini paste? Tahini past is really strong, about x4 the amount of tahini as the prepared tahini dip.
Any homemade pita recipes?
Not yet! I’ve tested different ones over the years, but nothing I’m in love with.
Best hummus recipe i’ve ever tried!
I’m excited you love it!
I’ve been wanting to make this for a long time…and today I did! It is amazing. SO delicious! Thank you for sharing.
Nice
Delicious! Great texture! Those 3 little tweaks make all the difference. Thank you.
Delish! Love, love, love this method and recipe. I’ve made your hummus many times and it’s so perfect. The mellowing the garlic with lemon is KEY! I garnish it with a seasoning called “Za’atar” from Penzey’s. It’s made with crushed sumac, tyme, salt and sesame seed. Or sometimes Everything But the Bagel (thank Trader Joe’s). Even without a garnish, my family can’t get enough. Thank you!
Thanks for sharing, Sue! I’m so happy you loved it.
This IS the BEST hummus! I had given up on trying to make my own hummus because the texture was never right. It was just too frustrating. Thank you for sharing the wonderful secrets to great hummus – who would have guessed it would be baking soda and ice water?! And, I really liked your recommendation on the tahini – I really think that velvety smooth tahini also helps, and it’s quite yummy. I like it better than what I had been using. I can’t tell you how many of your recipes feed me every week. I loved your book, but was looking for more recipes, thinking “when is she going to come out with another cookbook?” Then, I remembered your blog – THANK YOU for this wonderful site! So many recipes to try…..
Can I make red pepper hummus using this recipe, and when would I add the red pepper, if so?
That might work. Without trying it, I can’t be 100%, but seems to make sense to add it toward the end & maybe swirl it in?
Hey Kate!!! THIS RECIPE IS PERFECT! Having stayed in the Middle East for a bit, its so hard to get the right flavor, and I was sick of disappointing myself at restaurants. Your recipe is just right and I am so happy I finally got at making it myself! The flavors are so well balanced. And ice water definitely helps. Thanks a ton!! :D
Thank you! I’m glad you loved it.
Wow, the hummus really is so creamy thanks to your recipe!
THIS, 10000%…. I’ve tried making hummus a handful of times and it’s always just meh…. Finally I googled “secrets to amazing hummus”… Found this recipe and it is, beyond exactly what I wanted in hummus
THANK YOU!
You’re welcome, Adam!
I just made this, I love it! I forgot to add the cumin, so I roasted half of red pepper, peeled it, whirred it up with a titch of salt, sumac and 1/2 teaspoon of cumin and swirled it on half of the recipe, I left one plain, delicious! Thank you
Thank you for sharing your variation, Wendy!
That’s a lot of tahini. Hummus tasted like peanut butter. I will use half the tahini next time.
I’m sorry you didn’t love this one, Mike.
I tasted it off my finger! Oh my god. I rush to my husband and give him a taste. His first impression after so many failed hummus attempts: ‘Wow. It tastes commercial. No… It tastes much better than commercial,’ he says after letting the flavor sink in. Really, the best. Thank you so much.
Hooray! I love your excitement, Alexandra. Thank you for your review!
Tried to make Hummus many times with different recipes but turnes out crap! This one is really good. Nice and creamy. But it tasted more like tahini sauce than Hummus.
I will put alot less Tahini next time but alteast I finally made hummus I actually like.
Thank you!
They say the devil Is in the details and the tips that you and Michael Solomonov generously shared made for a heavenly batch of hummus.Thank you so much! I added a red pepper (roasted over a gas flame, skinned and deseeded) after step 2 which is a yummy variation.
I also make a baba ganoush similar to yours. I find the trick to roasting the eggplant is to pierce the skin repeatedly with a fork or knife so that it doesn’t puff up or burst (I never have heard about an exploding eggplant – lol). I sit the eggplant on peeled garlic in Pyrex dish because it gets reused (for the smokey juices) as my prep/storage container as it comes with a plastic lid. One dish affair.
Today, I only had the use of a toaster oven which maxes out after a 1/2 hour when the temp is over 400 degrees convenction. I mention this because I continued to cook the whole unskinned eggplant where it didn’t completely roast over a gas flame on the stove. It puffed up like a balloon, then, like a teapot it
emitted steam through the small holes. Fun little cooking interlude. Thanks for the blog.
You’re welcome! Yes, it’s about the details with great recipes. I’m happy you love it. Thanks for your review, Carol.
I’ve never been a big fan of hummus, every time I tried it was at a restaurant or premade grocery store mush. But this recipe has literally changed my life, the past two months there has been a constant supply of fresh hummus in my fridge! I just can’t get enough, its great on sandwiches and in my opinion the perfect post workout snack! Every single person who’s tried this has raved about how delicious it is. You’ve helped me to convert many a “hummus hater,” thank you so much for the recipe!
I love to hear that, Ela! Hooray for amazing hummus. Thanks for your review!
what a great recipe. best hummus i have ever made.
now i can stop looking for hummus recipes – this one will find the way into my recipe collection.
thanks for sharing!
You’re welcome, Melanie!
I go through so much hummus that it was time I attempted to try it. Your recipe was amazing. I am never going back to store bought! Thank you
That’s what I love to hear! Thanks for your review, Mary.
What’s the nutrition info? The link is Unclickable and there’s nothing under the tab thanks
Hi Alex! We are working to fix an issue asap. I’m hoping to have it up soon! I apologize for any frustration or inconvenience.
Holy moly this is SO GOOD. Better than store bought for sure, with double the quantity and half the price. Will be making this recipe weekly for the rest of my life.
Delish!
Wow- this tasted great! Just like the real thing from Palestine. Many thanks.
Great to hear! You’re welcome, Tom.
I’ve tried making hummus a few times. It was okay. This is better. Very smooth. I added more garlic and used fresh lemons. I think the tahini is overpowering the flavour though and the chickpeas I used are somewhat lacking in flavour. I will try again with better chickpeas. Thanks for the recipe because the texture is wonderful. Most of it is in the fridge and the flavours will have a chance to marry and improve.
Hi Carol! Your tahini and chickpeas make all the difference.
Excellent!Best recipe I’ve tried!
This truly was the best hummus we’ve ever had. So creamy!! I have ordered the Tahini that you recommend but the organic tahini that I used this time (Organics) was good too. The recipe doesn’t make a very large amount ☹️, it won’t last long. Thank you for doing all the research for us and sharing a great recipe. Also, we rarely start a day off without granola which is also made from one of your recipes.
Any idea if this freezes well?
I don’t believe hummus is a great one to freeze, sorry!
Much to my surprise, hummus freezes just fine. I usually make a double recipe and freeze half in a pint size plastic ice cream container with plastic wrap on the surface to minimize crystallization. Defrost 18-24 hours in the fridge and it will be indistinguishable from freshly made, guaranteed!
Hummus freezes just fine. It might need to be stirred after thawing, but it’ll taste the same.
Probably a stupid question, but one I have nonetheless. I appreciate not having to peel the chickpeas individually, but after boiling, most of the peels were floating in the water. I’m going to pick them out and discard, but is that necessary or are they soft enough to just use?
No need to discard! Just follow the next steps.
I am a hummus freak! I love it and home-made is the best. I tried this recipe and everything you said is true from the canned chickpeas cooking instructions to the resting of the garlic/lemon and addition of ice cold water. I was amazed at how fluffy this last step made my tahini mixture. I added freshly roasted red peppers to mine and it was awesome. Next time, I’m going to attempt to make my own tahini.
Love it. I’ve tried for ages to make good hummus and now I finally have. Thank you soooo much x
You’re welcome, Jenny! Thanks for your review.
Incredible. My neighbour and friend Jane made this and gave me a jar. I ate the whole thing and cleaned out the jar with my fingers! Just tried the recipe now and it is so smooth. Thanks so much for the idea of boiling the chickpeas with soda.
It was so good that my 13 years old boy and I just ate it out, right from the blender….now I got to make one more batch for the guest coming Saturday…. thank you for your excellent recipe.
You’re welcome, Emi!
Well, I made your hummus and your zhoug sauce this morning.
Hummus: I don’t know what tahini is supposed to taste like, but the brand I bought (the only brand in my little hometown grocery) was from Israel. I tasted it on its own and it had a horrible aftertaste.
I was a bit pessimistic after that, but trudged on.
This Israeli tahini must have been super thick because I ended up using a TON of cold water.
It finally smoothed out.
I’ll try the tahini you recommend next time.
I added a couple of extras to the hummus. A bit more cumin. Aleppo pepper.
Zhoug sauce: Way too much salt for me, otherwise FANTASTIC!
I added Aleppo pepper as well as chili pequin (along with the jalapenos), and I think my non-adventurous-eater BF is going to eat it all before our party tonight.
Thank you!
Thanks for sharing! Tahini can vary so much and can be polarizing. I’m happy you tried it!
Very easy, very good! Thank-you!
You’re welcome, Chris!
I’ve made this recipe about 10 times and it is always silky and creamy but 3 or 4 out of the 10 times it smells like hard boiled eggs when done – any idea why?
Oh no! That’s not good. Chickpeas can vary. Maybe you have a bad batch?
Damn, girl! This is seriously good! Thanks for the great recipe. I used Al Kanater tahini. The tahini flavour came through just right, making me agree with your comment that cutting back is a way to save money at the expense of quality/taste. It is easily, hands down, the best and creamiest hummus I have ever made.
Has anyone ever used ziyad brand of tahini? most popular in our stores? curious
I’ve been using the Soom recommended in the recipe but tbh haven’t been too impressed. So I’ll be trying other brands and I’d love to hear what you think of Ziyad if you’ve tried it.
that is my favorite brand for many years! As I come from Mediterranean descent, my family has used their brands for many years. Always authentic in taste.
Still trying to master some of my Grandmothers ” no recipe, I measure with my hands” special dishes.
This hummus recipe is sooo good, but, what puts It over the top is after you drizzle very good evoo put a light sprinkle of sumac, and zatar
that tastes like my Grandma’s! Ziyad also sells them.
Made this and it was absolutely delicious! Used AlKanater Tahini and it had no bitterness at all and is available on Amazon. Thanks for the amazing recipe! This hummus is just as good if not better than some of the Middle Eastern restaurants I have eaten at. I will never buy it from the grocery store again!
Oh my gosh!!! This was the best thing ever. First time making hummus and I was a little nervous I would mess it up or it wouldn’t be to my liking. WOW was I wrong! Super easy to make and very delicious. I used the Mighty Sesame Inc. Organic Tahini ($4 at Walmart). Way better than the Sabra Hummus at the grocery store. My math of the ingredients shows $3.14 to make. The same family size hummus at the store is $4.28, or $3.14 for almost half the size, so this produces double the individual size at the store for the same price, and no preservatives! YUMMMMM!!! I can’t wait to bring this to parties and just destroy it at home in secret haha. Thanks Kate, great recipe!!
Thank you for sharing where you found your tahini!
So good! Smooth and creamy!
Perfect. I added garlic to beans in the simmer. Otherwise I cooked as written. I’ll never buy store bought again
All your recipes are awesome, especially this one. Thank you
Thank you, Omar!
Thank you for this great recipe! I’ve made the plain version and am making it this morning with roasted garlic. I decided to use about half the raw garlic in the recipe and two thirds of a roasted garlic head and garnish’s with the remainder. Fingers crossed!
I soak and pressure cook a package of chickpeas at a time and freeze what I don’t use right away. They stay good for a couple months (never last that long.)
Simple delicious. Thanks for cracking the code! Only thing I changed was to add a tiny bit of honey. So many lemons are picked not fully ripe so have all the acidity but none of the sugars that are in a ripe. A tiny bit of sweetener seems to allow the lemon flavor to shine.