Classic Hummus

This hummus starts with dried chickpeas, soaked overnight and cooked until they practically dissolve. No canned chickpeas. The tahini is high-quality, the olive oil is sourced carefully, and the blending does not stop until the texture is impossibly smooth. No fillers, no preservatives, no shortcuts.

I started making hummus for friends long before Toronto Canteen existed. It was the first thing I perfected in my kitchen, the recipe I tweaked dozens of times until it was exactly right. People kept asking if they could buy it. For a long time I said no. Eventually I realised the casual, made-with-care quality was exactly the point.

Saucery hummus is now one of the most reordered items on the menu. People buy jars for house parties, for weeknight snacking, for gifts. It disappears from the table faster than anything else I make.