Best Hummus Recipe
Introduction
This best hummus recipe is creamy, smooth, and packed with bright lemon and garlic flavors. Made from gently cooked chickpeas and tahini, it’s perfect as a dip or spread for any occasion. With simple ingredients and easy steps, you can enjoy restaurant-quality hummus at home.
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
- Step 1: Place the chickpeas in a medium saucepan and add the baking soda. Cover them with several inches of water and bring to a boil over high heat. Boil gently, reducing heat if needed, for about 20 minutes until chickpeas are soft, bloated, and skins start falling off. Drain using a fine-mesh strainer and rinse under cool water for 30 seconds. Set aside.
- Step 2: In a food processor or high-powered blender, combine the lemon juice, garlic, and salt. Process until garlic is very finely chopped. Let the mixture rest for 10 minutes or longer to mellow the garlic flavor.
- Step 3: Add tahini to the processor and blend until thick and creamy, scraping down the sides as needed.
- Step 4: With the processor running, drizzle in 2 tablespoons of ice water. Scrape down the sides and blend until the mixture is pale, ultra smooth, and creamy. Add 1 to 2 tablespoons more ice water if tahini is very thick.
- Step 5: Add cumin and the cooked chickpeas. While blending, drizzle in olive oil. Blend for about 2 minutes until smooth, scraping down the sides as necessary. Add more ice water by the tablespoon to reach desired creamy texture.
- Step 6: Taste and adjust seasoning with more salt and lemon juice if desired. Scrape hummus into a serving bowl, create swooshes on top with a spoon, and garnish as you like. Serve immediately.
Tips & Variations
- For even creamier hummus, peel the chickpeas by gently rubbing them to remove skins before processing.
- Adjust garlic quantity to your taste or roast it for a milder flavor.
- Try different garnishes like toasted pine nuts, za’atar spice, or a drizzle of honey for unique twists.
Storage
Store leftover hummus in an airtight container in the refrigerator for up to 1 week. Before serving, stir and add a little olive oil or water if it has thickened. Hummus can also be frozen for up to 3 months—thaw overnight in the fridge and stir well before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned chickpeas without cooking them first?
It’s best to boil canned chickpeas briefly with baking soda as in this recipe to soften them further. This helps create a smoother, creamier hummus and improves digestibility.
What can I substitute for tahini if I don’t have any?
You can use smooth peanut butter or almond butter in a pinch, though the flavor will differ. For a sesame-free option, try blending in a little olive oil and extra lemon juice to maintain creaminess.
Print
Best Hummus Recipe
- Total Time: 30 minutes
- Yield: About 2 cups (8 servings) 1x
- Diet: Vegetarian
Description
This Best Hummus recipe yields a smooth, creamy, and flavorful Middle Eastern classic made from chickpeas, tahini, lemon juice, garlic, and spices. Perfect as a dip, spread, or appetizer, it offers a velvety texture enhanced by olive oil and customizable garnishes such as sumac, paprika, or fresh parsley. The process includes boiling chickpeas to soften them, blending fresh ingredients for maximum flavor, and adjusting seasoning to taste.
Ingredients
Chickpeas
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- ½ teaspoon baking soda (if using canned chickpeas)
Flavors & Seasoning
- 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 teaspoon ground cumin
Other Ingredients
- ½ cup tahini
- 2 to 4 tablespoons ice water, more as needed
- 1 tablespoon extra-virgin olive oil
Garnishes (optional)
- Drizzle of olive oil or zhoug sauce
- Sprinkle of ground sumac or paprika
- Chopped fresh parsley
Instructions
- Boil Chickpeas: Place the chickpeas in a medium saucepan with the baking soda. Cover with several inches of water and bring to a boil over high heat. Boil for about 20 minutes, reducing heat if necessary to prevent overflow, until the chickpeas are bloated, skins falling off, and very soft. Drain using a fine-mesh strainer and rinse under cool water for 30 seconds. Set aside.
- Prepare Lemon-Garlic Mixture: In a food processor or high-powered blender, combine lemon juice, roughly chopped garlic, and sea salt. Process until garlic is finely chopped. Let the mixture rest for at least 10 minutes to allow the garlic flavor to mellow.
- Add Tahini: Add tahini to the lemon-garlic mixture and blend until thick and creamy. Scrape down sides as needed to ensure even blending.
- Incorporate Ice Water: While running the processor, drizzle in 2 tablespoons of ice water. Scrape down the food processor again. Blend until the mixture is ultra smooth, pale, and creamy. Add 1-2 more tablespoons of ice water if the tahini was thick to achieve the desired consistency.
- Add Spices and Chickpeas: Add ground cumin and the drained, cooked chickpeas to the processor. While blending, slowly drizzle in the olive oil. Blend for about 2 minutes until very smooth, scraping down the sides as necessary. Add more ice water by tablespoons if needed for an ultra creamy texture.
- Adjust Seasoning: Taste the hummus and adjust salt and lemon juice as desired, typically adding an extra ¼ teaspoon salt and 1 tablespoon lemon juice for enhanced flavor and zest.
- Serve and Garnish: Transfer hummus to a serving bowl or platter. Use a spoon to create attractive swooshes on the surface. Top with your choice of garnishes such as olive oil drizzle, zhoug sauce, sumac, paprika, or chopped parsley. Serve immediately or refrigerate covered for up to 1 week.
Notes
- Boiling chickpeas with baking soda softens them quickly and makes the hummus creamier.
- Letting the lemon-garlic mixture rest mellows the garlic’s sharpness for a balanced flavor.
- If you prefer a thinner hummus, add ice water gradually until desired texture is reached.
- The tahini quality dramatically impacts flavor; use a good quality, fresh tahini for best results.
- Hummus can be stored in an airtight container in the fridge for up to one week.
- For a nuttier flavor, toast cumin before grinding if using whole seeds.
- Adjust garlic and lemon juice quantities according to personal taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dip
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: hummus, chickpeas, tahini, Middle Eastern dip, garlic hummus, creamy hummus, homemade hummus, easy hummus recipe
