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
- Author: Cookie and Kate
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 cups (8 servings) 1x
- Category: Dip
- Method: Food processor
- Cuisine: Israeli
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.
Carrie
I swear by your oat flour waffles. Any time I see a cookie and Kate recipe I try it and this one didn’t disappoint!
Kate
I love to hear that! Thank you, Carrie.
Kiersten
Made this recipe, and omg so delicious!
Gabriella
Absolutely divine!
John
I followed your recipe step by step. Hummus is excellent.
Kate
That’s great, John! Thank you for your review.
Barbara
The best hummus I have ever made! Thank you
John
I know that hummus is versatile, packed with nutrients but can we eat it everyday?
Kate!
Uh I know I do. For breakfast or for lunch. Sometimes both. I like this recipe. I put in slightly less tahini, no oil, and 50% more lemon juice. I make 3x the recipe on a Sunday so my family of five can eat it whenever they please throughout the week. As a quick meal, in a rice, lentil, and/or quinoa bowl, as pizza sauce, on sandwiches… endless possibilities.
Jennifer Shaw
Replace your ice water with ICE. It will change your life.
Mitzi
Great tips! My go to hummus recipe now and I make a couple times a week. The garlic trick worked like a charm. Ratios are perfect. Like you, I tweak at the end but it’s is delicious. Today I chopped some black olives and stirred in. Just the best!
William Faulkner
Being a novice cook and making twice the mess my wife would I tried this recipe. In spite of following directions like a man it turned out absolutely wonderful! Best Hummus ever! Thanks for your efforts and trial and error and sharing it with us.
PS: My wife likes it.
Kate
That’s great, William!
Myra
Think I made it too watery .. but it tasted fantastic
Kate
Oh no! I’m glad you are still able to enjoy it, Myra.
Deneice
I live in the middle east, so you can imagine i’ve tried all sorts of hummus. Your recipe is the one to beat! My family loved it so much and it’s become a staple in the fridge ❤ thanks for this!!
Kate
Hooray! I’m delighted it meets your standards, Deneice. I appreciate your review.
Laura
What is your recipe for cooking chickpeas that soaked overnight, as we are also making a falafel recipe, and that is what they required. Thank you!!!
Anne Murphy
I love hummus and have tried numerous recipes but this is far the best. Boiling the chick peas is a revelation and makes for such a smooth paste. Thanks for the recipe I can add to my favourite type of food – Mediterranean.
Kate
You’re welcome, Anne! I appreciate your review.
Lia
This one was different from other recipes and I loved the outcome :)
Pb
I followed the recipe and only added extra water to make it more liquid. It is the best hummus I’ve ever had (homemade or store bought). Your recipes are always amazing and healthy and your site is the first stop I go to when I’m looking for new recipes.
Kate
I’m glad you loved it, Pb! Thank you for your review.
Stephanie E. Ogden
AMAZING!!! So creamy. Thanks for the tips I can’t wait to try additional flavors.
Kate
Thank you, Stephanie!
Bill Vawter
Thanks for the tip on the baking soda and the ice water! I’ve been making hummus for several years and could never get it to be creamy. I did try cooking the chick peas on the stove in an effort to soften them and to flavor them with various flavors. For example I have tried beef or chicken bouillon in the water, but the end result was never creamy. It was creamy this time! Thanks.
Emily
Try roasting the garlic. Roasted garlic in hummus is so good. It makes the whole house smell amazing to boot.
This is a great recipe and great tips. I’ve been simmering my chick peas for quite a while but I’m gonna go longer next time. (I actually like picking off the shells by hand, haha). I’m going to add more tahini next time too. I’m only using about half the amount you call for. Thank you!
Caitlin
Excellent, as always
Kate
Thank you, Caitlin!
Sunshine Swann
I just finished making this hummus and it is wonderful. I am not able to get lemons in Belize, so I use limes. (I stopped tearing up about that years ago) I used canned peas and the over cooking method worked like a dream. Thank you!
AJ
Probably a silly question, but is there a simple way to separate the skins from the boiled chickpeas? Or do you blend those also? And have you ever tried making your own tahini? I’m so excited to try this!
Kate
No need to remove the skins. The baking soda helps to break it all down. Thank you for your review, AJ.
Shelley
I made this hummus and to be fair I did not believe it would work out as I have had some great fails! HOWEVER THIS IS THE BEST HUMMUS EVER! It was so easy and so so good. Best ever and thanks so much for the recipe and the website.
Kate
I’m glad you loved it, Shelley!
Rosalind Paragus
Where do you get your tahini and what brand?
Kate
Hi! More on tahini brands is in the post. :) I have bought Whole Foods 365 again, and it’s improved since I wrote this post.
Kathy
One of my roommates in college had parents from Jordan and her mother would always bring a huge tray of her hummus whenever she visited. I have been trying to recreate that recipe for years and this is it!!!! Thank you!!!
Asha
Best hummus ever! Someone compared it to Zahav’s in Philly!!!
Kate
That’s great!
Angela Bryant
I am curious as to why the baking soda? can it be omitted?
Kate
Hi Angela, all about the baking soda in the post. It explains why and what it does. It helps create the creamy texture.
Roe
We are huge hummus fans in this family and consider this our “family recipe secret” thanks for getting it RIGHT! Love it!
Karin
Hi Kate,
I’m looking forward to try out your recipe as I’m fed up with the muddy hummus I find in our grocery store. Being realistic, I’m afraid I won’t be able to make it as often as I would need to, to meet the amount we typically eat – it’s our most eaten bread topping!
How and how long do you keep hummus? And have you ever tried to keep it frozen? Off course that’s not ideal, but it might still be better that grocery store hummus…..?
Best, Karin
Kate
Hi Karin, Leftover hummus keeps well in the refrigerator, covered, for up to 1 week. I haven’t tried to freeze it, but you can try it. Let me know if you do!
Fred Norton
Can I put in some roasted red peppers?
Kate
Sure! Let me know what you think, Fred.
ab
the tahini ratio is way off. this recipe broke my blender, even after i added a half cup of water to try to thin out the sesame cement we are making here.
Kate
Hi Ab, I’m sorry you had difficulties. I’m not sure how it would have done that. I have made this several times without issues.
Karin
Mine started to thicken up too, but I quickly added some cold water and whoosh it turned creamy and delightful. I use a food processor, find it’s more effective with the bigger blades and surface area than a blender.
Carol H
What a game changer cooking those beans is! My hummus came out so smooth and this is delicious. Am serving at a party tonight with your baba ganoush recipe. Thank you!
Hanna
Before trying this recipe I had decided to give up on using dried chickpeas. Your tip of using baking soda in the cooking process was a game changer and this hummus was delicious. Dried chickpeas will definitely be remaining a stable in my pantry. Thanks Kate (and Cookie).
Kate
You’re welcome, Hanna! I’m glad you enjoyed it.
brenda
OMG. As a vegan, I’ve been making hummus weekly for DECADES. And apparently I’ve been doing it wrong, because this is totally a game changer.
Kate
I’m glad you enjoy this recipe, Brenda! Thank you for your review.
Cgarlotte
Thanks for this recipe. It’s incredibly fluffy! I always have extra lemon juice on hand because I like it extra tangy and sour.
Kate
Thank you for your review!
Jessica
This was my first time making hummus, and I’m so glad I chose your recipe. I did have some trouble with my food processor doing anything to the garlic / lemon mixture (the blades just spun around – there wasn’t enough “stuff” in the processor to reach the blades), so I just put my garlic through my garlic press and let it sit in the lemon juice. The hummus turned out so creamy and delicious – I first tried it with some carrot sticks, then before I put the hummus away in the fridge I found myself licking the spoon. Good tahini really makes a difference. Really looking forward to trying different flavor variations. Thank you for your delicious recipes.
John Andriote
Made your hummus recipe yesterday, and it really was “all that.” Boiling the chickpeas (I used canned) with baking soda beforehand really did make a difference. Even “roughing it”—without my food processor or even a blender, and using only a hand mixer—it was smooth and delicious. Thank you for the recipe!
Kate
You’re welcome, John! Thank you for your comment.
Bill Ark
Morning Cookie and Kate —- as a 40+ year veggie guy and adequate but not terrific cook, you have great recipes with very helpful explanations. Makin’ hummus from scratch just now. Thanks from ‘the North and West.’
Barbara
Best hummus recipe ever!
Yarrow
After years of making chunky, gritty hummus in the food processor, this recipe comes as an answer to my prayers!
Until now, I tried everything from individually removing skins by hand, to using the aquafaba in canned chickpeas as a lubricant. All tips I gleaned from the world wide web, and all fails.
My failures really hit home when my partner recently requested I buy hummus because the creaminess offered by storebought felt important as she was weaning out dairy for possible health issues. We both took it as a defeat in our desire to minimize plastic waste in our home, but given no known alternative to the fine, smooth hummus you find at the grocery store, gave in.
As the little plastic containers piled up, I found myself once again at the bulk section buying garbanzo beans in the hope that by some alchemy I might transform them into something that reviled store purchased spreads. Thanks to this recipe, I succeeded. The results: a lucsious, silky, divinely creamy hummus. Thank you Kate for your numerous trial runs and for sharing this with the world!
Kate
You’re welcome, Yarrow! I’m glad you love this hummus recipe.
Nathan Zassman
I’ve been making hummus for years, and have always found it super creamy, even without soaking the chickpeas. I learned that chana dal is superior to chickpeas, if you’re going to cook them, so I’ve substituted chana dal and love the results.
I’m surprised you only use one clove of garlic with 1/4 cup of lemon juice. I always use more garlic, and I do agree soaking the chopped garlic in lemon juice is a great idea.
Can you confirm that you only use a single clove of garlic?
Also, I often add some coriander seeds (high powered blenders will pulverize the seeds), and like the flavor along with cumin seed. Do you ever add coriander seeds?
Thank you,
Nathan Zassman
Kate
Hi Nathan, I find that this method is the most authentic to me based off other variations I have tried. 1 medium-to-large clove of garlic is what I recommend. It’s great you have a method you enjoy!
Holly
Wow Kate, thank you so much for all of the research that went into this. It truly is the smoothest and most dreamy hummus! I travelled in the Middle East a few years back and had missed the perfectly thick, smooth, wonderful hummus. Now I can make a similar version at home with zero grittiness! LOVE!
Kate
You’re welcome, Holly! I’m glad it met your previous experience.
Lorraine Taite
I agree – this Hummus is lovely. My name is Lorraine and I have made this recipe several times. I love it and will make it many more times. However, I buy chickpeas in a 28 oz. can so I double the other ingredients. I also still add extra lemon juice and garlic. I have also shared the recipe with others.
Jeff
I followed this recipe step by step and what I ended up with was some of the best hummus I’ve ever had. Boiling the canned beans with baking soda was the trick. I made it for a gathering last night and everyone loved it.
Kate
Great to hear, Jeff!
Debra
I made your hummus and it is fantastic! More garlic next time. Does opened tahini need to be refrigerated?
Kate
Hi, I believe it needs to be refrigerated, but best to check the label.
Tristen Foster
I’m convinced that everything you make is gold! This is probably the 18th recipe I’ve made from your site and it is perfect as usual! So smooth and creamy! I doubled the recipe and added two bulbs of roasted garlic (also your recipe) and used Trader Joe’s garlic infused olive oil. TO. DIE. FOR!
Kate
You are so kind, Tristen! Thank you for your review.
Paulette Chartier
I made this hummus with canned chick peas. It turned out amazing. Thanks for sharing!
Kate
You’re welcome, Paulette! I’m glad you enjoyed it.
Brandy
This is one serving, right? I kid I kid. I just made it and it turned out delectable. Thank you for sharing. ✌❤️
Kate
I’m glad you loved it, Brandy!
Sarah
I really wanted to make hummus but all I had was key lime juice. I forged ahead anyway and really enjoyed this! I made fresh pita to go alongside. What could be better!
KB
Or…just hear me out…. Eyeball all measurements and throw everything straight into the food processor! Still turned out great!
Amanda
First time making Hummus, and thanks to your recipe it won’t be the last!
Made it for me and my 8 month old for a iron rich snack, and it was a hit with the entire family!
Creamy yet fluffy and full of flavor. My son devoured a a Quinoa rice cake slathered in it on his own, (plus a bunch of the plain chickpeas ).
Easy and quick! Thanks so much!
Betsy
Delicious! A perfect balance of flavors. Will definitely make again.
Della Duric
I’m assuming the recipe is meant to say use baking soda if boiling chickpeas as opposed to “if you’re using canned chickpeas’? I used canned chickpeas and thought it was a strange addition but the followed the recipe instructions and now my hommus tastes like baking soda. Big fail.
Kate
Hi Della, did you rinse them? I’m sorry you didn’t have great results.
Amy Cordova Boone
This is the most delicious hummus I have ever made ! Thank you !!!
Kate
You’re welcome, Amy!
AdamSzilagyi
Today I made the best hummus I have ever eaten. This recipe changed my life 4ever. Thank you Kate!
Trygg on the southern oregon coast
I know this post has been “out there” for awhile. But it is the best hummus I have ever made.
At risk of being weird…. I love you. And the book. And your posts. I have been having a great time with your recipes, and I truly appreciate your work.
Hope you are getting some rest with the little one in your life now.
Take care
Kate
I’m glad you love this recipe and my others! I appreciate your support.
Evfrasia
This recipe is great :) simple and tasty, thanks for sharing
Krissy Gee
I adore this hummus!! It’s my weekly go-to and now I’m even making it for friends!! Just a quick question though? Can it freeze?
Kate
Hi Krissy, I haven’t tried it but it may freeze well. Let me know what you think!
Marga
Although I never cared for hummus because I have texture issues. Your hummus recipe fixed that! My son loves hummus and that’s why I decided to make your recipe for his Thanksgiving dinner party. He loved it and told me that it’s restaurant quality! I was very happy with his compliment since it has been about 4 decades since I last ate some. I just want to thank you for sharing your excellent hummus recipe and I surely will visit your website again and also make this hummus again!
Nadia
I volunteered to make hummus for 28 people for Thanksgiving. I’ve made it before, but this was is a bold move considering not only how many people it was for, but mostly because my mom was born and raised in Lebanon. She knows her hummus, but she was already on grape leaf duty. She is old school so there is no recipe of hers to follow; just a little of this and a little of that, which doesn’t help when you need to follow an exact recipe. I found this specific recipe on google and decided to give it a try because of all the high ratings. I just wanted to come on here and add my rave reviews as well; it really is legit hummus! This tastes just like my moms! There are so many good hummus recipes out there, but if you want one that will for sure knock it out of the park, this is it. Thank you!
Carole
Simply said…..best hummus ever. Smooth, fluffy and tasty.
Followed recipe exactly. Great instructions and easy to make. Thank you so much for sharing.
Kate
You’re welcome, Carole! I appreciate your review.
Krystal
Wow, I cannot believe it took me so long to make this hummus recipe! It is by far the BEST hummus I have ever made… and I’ve made several attempts at hummus in the past. Thanks for doing your homework on this one, it really paid off!
Kate
I’m glad you finally made it, Krystal! Thank you for your review.
Gloria Lewis
Yummiest hummus ever! I served it with the cherry tomato confit that I made last night b
Faye Benge
Hi Kate, this is my go to recipe for Hummus and I have shared it lots in respect of the ice cold water, this allows the oil in the tahini to solidify which then allows it to blend back into the sesame. I had a particularly oily tahini this time and it would not get smooth as the oil just sat around the edge of the bowl , but as soon as I added the cold water it’s went smooth and creamy as the oil solidified. Warm regards . Faye
Connie
Dear Kathrine, I tried your hummus recipe this afternoon and it worked out brilliantly. Not only did it come out smooth, creamy with a deep undertone (cumin perhaps), but light, tangy and not too garlicky. Although I’ve made hummus before, your version/ technique is inspired! I’d been hesitant to add so much tahini, but it works. I served it with some olive oil and zatar.
Theresa
I don’t like a lot of tahini, it overpowers the hummus. A couple tablespoons is more than enough.
Kate
I hope you try this version!
Wendy
Hi, I have white beans . Can I do the same recipe with the white beans? Do I boil them too? Thank you.
Kate
Hi! I haven’t tried it so I can’t say for sure.
Mark
This is the best hummus I’ve ever made.. and I have tried to make a version of Solomonov’s recipe before. Thanks!
Kate
You’re welcome, Mark! Thank you for your review.
Danielle Dayrell
Amazing hummus!!! I added a tad more garlic, but it was amazing!!!
Angela Mynard
Love this hummus! I put a spoonful of marmite in too which gives it a mega umami kick.
Beverly
Perfect! Easy quick. No reason to buy that stuff that starts with an S!
LaurieO
Delicious and so much easier than the Cook’s Illustrated recipe/method. I tried theirs, even using their tahini preference and wasn’t impressed. Ending up throwing it out. Tried this method and recipe instead – used half tahini, half almond butter just because I’m not big on the flavor of tahini. Came out perfect.. tasty, creamy, and a great value compared to anything store bought. Plus, I know what’s in it. I’ve tried several of your recipes and they’ve all been spot-on. Thank you!
Kate
I’m glad you enjoyed this version and my other recipes, Laurie! I appreciate your review.
China
I’ve tried multiple hummus recipes (even Ina Garten’s) and this one is the best! Thanks for sharing!
Alex
Thanks, your hummus recipe worked well for me, but I have the wrong type of food processor for this job. It took a very long time to get it all blended smoothly, approx 3 hrs.
I am now looking at a different type of blender.
Best regards
Alex
Michelle S
Best and easiest hummus I have made so far, and its gone before the night is over!
Kate
I’m glad you love it, Michelle!
Val
Love this recipe for hummus, store bought doesn’t hold a candle to it. This does take time to make and I did add more salt, cumin, and lemon juice to it when I made the roasted red pepper recipe. Even then, it still needed something else, so a dash of ground white pepper did the trick. Cut up celery, carrots and cucumbers to dip with, voila! Thanks for the tips regarding the chickpeas, yes must rinse and drain. Yummy.
Kate
I’m delighted you loved it, Val! Thank you for your review.
Laura
Absolutely perfect! I’ve tried many recipes I started with your basic hummus now I am making a second batch with sundried tomatoes. Smooth, creamy and fluffy.. Boiling the chickpeas makes all the difference!
Laura, Oceanside CA
Julie
I’ve tried several hummus recipes. This is by far the best. I follow the directions exactly. No substitutions. I make a double batch each time.
Kate
Thank you, Julie!
Sable
Amazing recipe! First time making hummus, and it turned out excellent! Thank you!!
Kate
You’re welcome, Sable!
Katarina
Add me to the long list of five-star reviews! I made hummus years ago and vowed to never do it again because it was grainy and disgusting.
This hummus can 100% go toe-to-toe with restaurant hummus (with a little EVOO and paprika on top and some warm pita on the side) and I am excited to finally be able to add this to my repertoire without it being an epic disappointment.
Thank you!!
Kate
That is quite the compliment! Thank you for your review.
Mike Adams
I’ve been vegetarian/vegan for *cough* 40 years or so and this is the first recipe for hummus I’ve found an thought “Yes! That’s the one!”. Nothing unique about the ingredients in the recipe (I used organic tinned chickpeas, organic lemons, organic Extra Virgin olive oil from Crete and organic Tahini), but the preparation guide and ratios are perfect and obviously make the difference. Maybe more garlic for me next time. No more shop bought hummus for me – thanks Kate & good boy Cookie.
Kate
I’m so glad it passed your test, Mike!
Mike Adams
Passed it with flying colours. I tried the recipe again substituting the cumin with a tsp of Baharat spice mix for a Lebanese flavour & it was fantastic.
Laurie
Best hummus recipe ever. Creamy, perfect flavor. Outstanding with roasted red peppers. Yum.
Elliott
Turned out great! Might have to make a double batch next time. I skipped the raw garlic and used a whole bulb of roasted garlic instead. The texture is perfect without a ton of oil like other recipes I’ve tried.
Nanette Alvarez
Best recipe ever!!!! Super creamy love it
Thank you
Kyra Carroll
I made the hummus and it was great. I had a bit of beans and broth left over and got rave reviews about the soup I made with it. Now I can’t duplicate it. I wonder why.
Reagan
Hi! I’m making this now and realize I bought raw tahini. Will that work?
Kate
Hi! How did it turn out? It will work.
Rhonda
I just made your hummus, and it was AmAzInG! Wow…. The flavor is nutty and tangy and the texture is smooth and creamy. The tip with the canned chickpeas worked well. Even though I used Joyva tahini that was canned in NY, it was perfect! I will make this next with some of the recommended variations, but honestly just plain is absolutely delicious! Thank you!
Marina Toft
Top tip: to ensure your water is JUST THAT COLD use a cocktail shaker (also how I make iced coffee!)
Ruthie
Delicious
Sarah Yandle
Turned out perfect, smooth and creamy just how I like it! Other recipes I’ve made didn’t turn out as smooth as id prefer, but this one will now be my go-to recipe for hummus. Thank you!
Kali
Really great recipe, the boiling really makes a difference. I tried it with and without because I wasn’t convinced I wanted a super smooth hummus. I am converted.
I did adjust the tahini though, I love tahini but I don’t think it should be that strong a flavour in hummus. I tried it with 1/3 and 1/4 cup and preferred it with 1/4 cup. It still tastes amazing with more tahini, just tastes less like hummus to me.
Kate
Thank you for sharing your feedback, Kali.
Joan RAZNICK
As close to a Greek restaurant as you can get. The only thing I added was a little orange juice and plain yogurt.
April Frederick
Second time making this recipe. So fresh and light and yummy.
Kate
That’s great, April!
Cassia
I’m Lebanese and this hummus is on point!
Cindy
I have been trying to make the perfect hummus for years and finally with your recipe and detailed instructions I’ve done it! Thank you so much!! It’s perfect as is and I can’t wat to make additions to this wonderful basic hummus!
Jennifer Shaw
Replace your ice water with ICE. It will change your life.
Mary
This is the best hummus recipe that I’ve ever tried and I’ve tried a lot! I think the key was in boiling the beans and using the ice water. Mine tastes a little bitter but I think that’s because I didn’t have a high quality tahini. I love this as a dip for raw veggies. Thanks Kate!
Kate
I’m happy you loved it, Mary! Thank you for your review.
Amanda
I’ve made this hummus several times and every time I’m blown away by how delicious it is. I’m amused that the last sentence in the recipe is “Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.” I just made a double batch and I will be lucky to get any of this hummus before my boyfriend inhales it. It probably won’t last 24 hours let alone a week. Thank you for your effort in providing a hummus recipe that will forever make me look at grocery store hummus in complete disgust.
Jayne
I happened to have some sprouted garbanzo beans in the freezer and made this recipe (although I did not cook them in baking soda water as they were already cooked).
Fantastic! Thank you for sharing.
Sandra Goldberg
Delish. I never liked Hummus and would never consider buying the ready made. Recently had food from an Israeli restaurant in miami. Tasted the hummus which is presented with like yours except with a dollop of tahini sauce in the middle. I thought it was expensive so looked for a recipe came across yours and have become addicted. Have Only used the Trader’s Tahini.
I am your number one fan and constantly referring others to your site.
Have also made your eggplant baba
Browning the eggplant in oven is brilliant
Grateful and thankful to you.
The only negative comment. because Everything is so good and you are so informative my kitchen is a constant mess and putting on weight .
Kate
I’m glad you loved it, Sandra! Thank you for your review.
Lynn
DEEEEELICIOUS!!! DEEEEELICIOUS!!!
DEEEEELICIOUS!!!
First time making hummus, will not be my last! Your recipe was quick and simple to prepare. Had I known it was going to be so good I would have at least doubled the batch! I started out with the least amount of lemon juice but after tasting, I added the maximum amount suggested which takes it over the top! This is not the first recipe of yours I have tried, you never disappoint! Thank you for sharing your recipes and your love of food!
Kate
I’m delighted you enjoyed it, Lynn! Thank you for your review.
Camilla
Is the recipe supposed to read “ baking soda if you’re using dried chick peas” ? If using canned chick peas I presume we Don’t need baking soda?
Kate
Hi Camilla, you need the baking soda with the canned as well. More information the body of the post. I hope you try it!
EW
This is seriously so good. Best hummus recipe ever and I will never do store-bought again.
Kristen Olson
Hummus so smooth and creamy we devoured it straight from the Cuisinart. I’ve tried many a lumpy homemade hummus. Boiling canned chickpeas was well worth the effort.
No more plastic tubs of store bought hummus for me!
Kate
Hooray! I’m glad you loved it, Kristen.
Krista R
I’ve always wanted to make smooth delicious hummus. And now I have with this great recipe! Thank you so much! And the baking soda tip with the canned chickpeas makes such a difference. I loved this so much, I just ordered your cookbook! Can’t wait to get it!
Kate
You’re welcome, Krista! I appreciate your review.
Todd Crave
Followed it to the letter and it turned out perfectly! The most delicious hummus I’ve ever made! Thank you:)
Fernanda
The best I have ever made at home, insanely good. Every tip is a true game changer
Kate
I’m glad you loved it, Fernanda!
Em Scott
Very wonderful and creamy. I worked at a very special music venue in NY and I loved the hummus there. The old rocker who owned it was Israeli and brought a lot of bonafide items to the menu, I have never loved a hummus as much as the one served there. It closed in a blaze of glory 4 years ago and I never thought I’d get to have it again. THIS has achieved the exact right texture and thickness on the first try. Now I know I can have this for the rest of my life and still have those warm memories. Thank you for all of the tips, they are exactly what made this hummus right to me. Especially the tahini brand recommendations. I never could find the right one before, and I truly, truly did not want to try and make one lol.
So thank you again! It means a lot to me.