Best Hummus

Best Hummus

2 servings
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

  • chickpeas

    or 1 ½ cups cooked chickpeas

    1 can
  • baking soda
    ½ tsp
  • lemon juice

    more, from 1 ½ to 2 lemons

    ¼ c
  • medium-to-large clove garlic
    1
  • fine sea salt
    ½ tsp
  • tahini
    ½ c
  • ice water

    more

    2 tbsp
  • ground cumin
    ½ tsp
  • extra-virgin olive oil
    1 tbsp
  • Any of the following garnishes: drizzle of olive oil or zhoug sauce

    sprinkle of ground sumac or paprika

Directions

  1. 1

    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!).

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.)

  5. 5

    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.

  6. 6

    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.

  7. 7

    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.

Best Hummus

Best Hummus

40 min2 servings151 cal

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About this Recipe

Craving that incredibly smooth, restaurant-style hummus without the fuss? This "Best Hummus" recipe delivers a creamy, dreamy, and light dip that's surprisingly easy to whip up at home, bringing authentic flavor right to your kitchen.

Why This Hummus Works

The secret to its velvety texture lies in a simple trick: a touch of baking soda when using canned chickpeas helps to soften their skins and break them down more effectively during processing. This crucial step ensures an effortlessly smooth, light, and airy consistency, setting it apart from denser homemade versions and eliminating the need for laborious chickpea peeling.

What to Expect

Prepare for a hummus experience that’s far superior to store-bought. You’ll enjoy a luscious, almost ethereal texture that’s perfectly balanced with the bright zest of fresh lemon and the earthy depth of tahini and ground cumin. This easy dip is a delight to make, coming together in about 40 minutes from start to finish, making it perfect for a quick snack or for entertaining. Each serving is light yet satisfying, offering around 151 calories.

Customization & Variations

While this recipe shines as is, feel free to get creative with your garnishes. A simple drizzle of quality extra-virgin olive oil is classic, but you could also opt for a vibrant zhoug sauce for a spicy kick. A sprinkle of ground sumac adds a tangy note, paprika offers a smoky warmth, or fresh chopped parsley provides a burst of freshness. If starting with dried chickpeas, ensure they are cooked until very tender; the recipe also accommodates 1 ½ cups of pre-cooked chickpeas.

Serving & Context

This delightful hummus is perfect as a versatile dip for pita bread, fresh vegetables, or as a spread in sandwiches and wraps. It makes an excellent appetizer for gatherings or a healthy, satisfying snack any day of the week. Present it in a shallow bowl, artfully garnished, to truly elevate your table.

Frequently Asked Questions