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:
- 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.
Jen
Thank you! You made the hummus recipe I’ve been seeking all my life! This is just like my favorite restaurant’s hummus, which is unfortunately hundreds of miles away in Tucson. I am so happy I can finally have it again. I wish I could give a million stars for this excellent recipe. Thanks again!
Kate
You’re welcome, Jen!
Violet Hills
This is a wonderful recipe. The only problem I am having now is finding tahini. I also added more salt and lemon juice.
Karen
I live in Tucson and am wondering what restaurant you are referring to?
Jen
Hi Karen, sorry I meant Tempe! (I lived in both cities.) It’s called Haji Baba. It’s amazing. Tempe is not that far from Tucson, though, and and it’s totally worth the drive! —Jen
Laura Krueger
I love all your hummus recipes, but I’m a little confused..Do I remove the skins after boiling or leave them in?
Kate
Hi Laura, no need to remove the skins. The boiling in baking soda does wonders. I hope you enjoy it!
Lauren
Hi! The skins are separated from the chick peas, but are in the strainer with the chick peas. Do you need to manually separate the peas from the skins that are in the strainer? Or do you add it all to the food processor?
Thanks!
Kate
No need to separate! Just add to the food processor. Let me know what you think!
Celeste
My bf was arguing with me about everything, he didn’t want tahini in it, why did I need to cook the chickpeas. But when it came to eat it it was just “it’s so good” thanks for this recipe.
Kate
I’m glad it won him over, Celeste! I appreciate your review.
Lori
I always peeled the canned chick peas to make it smoother. This method to just boil with baking soda was so easy!
I often like to add roasted peppercorn pesto for different flavors.
This is a great recipe.
Mike
Nice, thanks :) This is going to save me a fortune on hummus. Also gives me a use for my left over water + baking soda mix from when I make pretzels. Less waste, better taste.
Juanita
This is so smooth and delicious. Best recipe I have found for hummus, and have been looking for years.
Dawn
Question: What does the baking soda do? I forgot to get baking soda at the grocery store.
Kate
Hi Dawn, see the post. But it helps make everything smooth and so you don’t have to peel the chickpeas.
Dawn
Thankyou so much for your response. I’m about to make some now, it’s a great and easy recipe, MUCH BETTER than store bought.
Christine
My dad loves it, my little brother loves it, I love it, and my bf from Jordan loves it, and his bars are really high with hummus. Never going back to store bought.
Kate
Great to hear, Christine! I appreciate your review.
Amy K
This was delicious – creamy and smooth! I added a large jalapeño, seeds and all, and sun dried tomatoes. It would have been great without as well. This is now my favorite hummus recipe.
Angela
If any one is interested the reason ice-cold water works better than room temperature water is probably the same reason well chilled heavy cream and a frozen bowl make the best whipped cream. Cold fat holds air bubbles better than warm fat.
Lori
Truly THE BEST hummus. I’ve tried so many recipes and this one finally hits the mark. The texture and flavor are spot on. This will be by new go-to recipe.
Kate
I love to hear that, Lori! I appreciate your review.
John D
This is absolutely the best hummus recipe I have ever used ,my wife just asked to make a double batch. I believe the baking soda makes all the difference. This is so much better than store bought . Also letting the freshly crushed garlic soak in the lemon juice for serval minutes mellows it .
Kristin
This is fantastic! Almost exactly like our local restaurant chain Naf Naf’s hummus. Something I have never been able to quite create. A little extra work for a HUGE reward. Thanks so much!
Michelle
This is the best Hummus I’ve ever had! My husband loves it too, I have to make a double batch every time I make it because we eat it all so fast! I drizzle with my best olive oil and some smoked paprika. Excellent! Thank you!
Koreena
Good stuff! The only thing I changed was adding a lot more salt.
Does this hold up well in the freezer? It made so much, and I’m looking to freeze it for the week to bring back out for next weekend. Thanks
linda
I do freeze some. I put wax paper on top of it before I put the lid. Linda
Cecilia
I’ve been using this recipe every so often for the past several months now. No other recipe I’ve tried has even compared to how balanced, luscious, and texturally refined this one is. Thank you for doing such thorough research!
Kate
I’m excited to hear you have been making this hummus often! Thank you for your review, Cecilia.
Jennifer
OMG! SO much better than ANY store bought. My husband and I went to a phenomenal Israeli restaurant in NOLA and I came home craving more hummus. This hummus has the same smooth consistency and amazing texture and taste. We are now all enjoying FRESH hummus daily!!
Kate
I agree! Thank you for making it and sharing your thoughts, Jennifer.
Allison
This is AMAZING. Absolutely perfect. The chickpeas are so creamy using this technique and the flavor is fantastic. Thank you thank you thank you!!!
Kate
You’re welcome, Allison! Thank you for your review.
Ken
This was for sure the best Hummus recipe ever! I don’t like raw garlic, but you really can’t taste it!
Charlotte
I made this today with chickpeas that I soaked overnight then overcooked. The hummus is VERY runny. I only added 1 tbsp of icewater and didnt even bother with the oil. What did I do wrong ?
Kate
Hi Charlotte, I’m sorry to hear that. I recommend making this as written. Did you drain the chickpeas before blending?
Tatiyana
Hi Kate & Cookie!
I think it’s darling you and your forever friend Cookie have started a blog and wanted to say I have a cat named Cookie!! I am searching for a hummus recipe & started looking at Israeli hummus recipes and found a simple one to start with then found yours & Cookie’s!! So I am going to attempt at making my very first homemade hummus if I can find the Tahini on Amazon or the one at Trader Joe’s. I have just switched to a raw food plant based diet and have been searching the internet for recipes and am going to give your recipe a try! Hummus sounds intimidating but I’m going to give it a go & hopefully will have something edible when it’s finished! I do believe in using dried beans whenever possible because they do have a better taste & don’t like the idea of using anything in aluminum cans.
I will tell you the outcome just as soon as I make it
Alan Edwards
This is still my go-to recipe for hummus. I just made a fresh batch with 3/4 cup fresh basil added with the chickpeas. Garnished with zahtar and toasted pine nuts. I’m a good husband.
Kathleen Jae
The hummus recipe I’ve been looking for!! Perfection!! I warm mine before drizzling with olive oil and it’s just outstanding!
Kate
Thank you for your review, Kathleen!
Steph
Insanely good, this is my go to. I’ve made it so many times and my hubs is just as obsessed. Why did I EVER buy store bought? I doubled the batch and was short lemon juice so I added a lime and it was still as delicious as the original. I usually like garnishing it with, olive oil, crushed red pepper flakes and thinly sliced lemons. Thank you for the bomb recipe!
Marit Olson
You are absolutely correct, this is BEST Hummus ever! I will never again a make grainy, lumpy substitute.
Thank you
Kate
I’m glad you loved it, Marit!
Rizza
Hello! I tried this recipe. I ran out of lemons so I used vinegar (lesser quantity). It still turned out great! It’s light, fluffy, tangy and flavorful! I could eat it by the spoonful!
Kate
Great to hear you loved it, Rizza! I appreciate your review.
Wendy
Thank you so much for this recipe Kate! I really appreciate all the details you gave – my hummus is delicious thanks to you!
Cindy
Made this today, followed exactly except a bit more garlic and it is the best hummus I’ve ever had. Had a few people over and everyone loved it, soooo creamy!! Thanks for doing all the investigating on the techniques!!
Kate
I’m glad you loved it, Cindy! I appreciate your review.
Becky
If I’m tripling the recipe, do I triple the amount of baking soda in the water as well?
Kate
Hi! Yes, everything will increase. I hope you love it. Let me know how it turns out, Becky!
Sandi
OMG This is the best hummus I’ve ever had. I was a bit skeptical because it was so simple and I’ve never boiled canned chickpeas. But wow! This recipe deserves all stars. This will be my go-to hummus recipe from now on.
Denise
This IS the best hummus recipe. I’ve tried many and this one has the right balance. I make a double batch every week.
Kate
That’s great to hear, Denise! I appreciate your review.
Margaret Dodd
This is the best hummus I’ve ever made. Thanks for the detailed explanation.
Linda
I’ve made hummus for years and thought it was pretty darn good. After reading your research, I tried yours and you’ve done it. Really the best!
Kate
Thank you, Linda! I’m delighted you enjoyed it.
JL
very easy! This was the first recipe I’ve tried for homemade hummus and thought it turned out well. I used a food processor, it wasn’t 100% smooth but still tasted very good. As personal preference, I may increase the amount of cumin and do some other add-in’s next time
Josh
Amazing food from scratch
Marilyn
I am going to attempt this recipe. I am wondering how much nutritional value is wasted in boiling canned chickpeas. I am thinking that microwaving in a small amount of water could have a similar result and keep more nutrients. What do you think?
Kate
Hi, I’m not a registered dietitian so I can’t speak to that. See the post for why using the baking soda and boiling.
Liz
Thank you! Love it and it is so creamy!! It was so simple to make and I will add black olives next time. I find tahini strong for my taste and I was thinking of reducing it to a 1/4 next time. Hopefully, it will still turn out.
Love your recipes!
Kate
Thank you, Liz! I’m delighted you enjoy this hummus.
Susan Beatty
Just finished making your hummus, for my first time I really thought it was fantastic. I have eaten alot from store bought to restaurants and feel this is definitely one of the best I’ve had. I added some sweet chili sauce to it for that sweet and spicy taste my family loves. Thanks for great directions and I probably won’t be able to back to store bought again.
Kate
Great to hear, Susan!
Bb
So fluffy, creamy and light! Loved the recipe
Lisa
This is so much better than store bought hummus. Best recipe!
Kate
Great to hear, Lisa! Thank you for your review.
Rebecca
This was so creamy and delicious! I enjoyed it very much.
Kate
Great to hear, Rebecca!
GMunden
Great recipe for super silky hummus We like it with a drizzle of sesame oil and a sprinkle or two of cayenne pepper served with homemade pita chips
Brenda
Sooo good! The topping are limitless
Amber
There is too much tahini in this recipe. It should be 1/4 & not half cup. The resulting hummus was gross.
Kate
Hi Amber, I’m sorry you didn’t love it. I appreciate your review.
Jo-Ann Dunlop
Love this receipe just what I was looking for. Never made Hummus before.
Great with cummin
Baking Powder is great tip, it works well when boiling eggs too, the shells come off so easily
Will try the Toasted Sesame one next :)
Thanks will recommend to friends
Kate
You’re welcome, Jo-Ann! Thank you for your review.
Asia
I had cooked chickpeas and added a teaspoon of baking soda to it while cooking to break down the sugar and reduce its gassy effect. Good to know that this is also helpful for making hummus.
fun fact: neither hummus nor tahini are “israeli” foods. They might use weapons to steal land, but not culture
Erik
If I’m making this recipe with dried chickpeas that soak in water overnight, do I start with 3/4 cup dried chickpeas to get to the 1.5 cup cooked chickpeas? I saw the note to make dried chickpeas in a hurry but wasn’t certain if anything changes for chickpea’s that soak in water overnight. Thanks in advance.
Kate
Hi! Follow the recipe for the dried in the notes below the instructions if using dried chickpeas. In a large saucepan, combine 5 ounces (¾ cup) dried chickpeas. How much did you soak?
Jenny
Fantastic! Best ever. Thanks so much
Andi
This recipe had me at “you don’t have to peel the chickpeas”. This is delicious! Thank you so much for this amazing recipe!
Kate
Happy to hear you enjoyed it, Andi! I appreciate your review.
Deborah Cano
I just made this hummus. It was beyond delicious. I followed your recipe and added baking soda. Perfect, creamy hummus. I added coco-amino and lime juice, it seemed to go well with the cumin. Just a very tiny edge of sweetness with the coco-amino. Thank you for sharing this recipe!
Mikel
I’ve always struggled to get hummus just right but I think this is going to be my go to recipe! What are the flavours are spot on, I didn’t quite get the beautiful texture in the photo. How long do you blend the tahini, lemon mixture and ice water to get it smooth, pale and creamy?
Kate
Hi! The food processor helps give the creamy texture.
Laurie
Perfect recipe. This turned out so smooth and creamy. I added sun dried tomatoes and it was a hit.
Kate
That’s great to hear, Laurie! I appreciate your review.
Austin
I’ve tried multiple hummus recipes over the years and this one is by far the best. All the tips and tricks are priceless. Thanks for sharing your hummus wisdom!
Kate
Great to hear, Austin! Thank you for your review.
Liz
Yet another successful and super easy recipe.
I am able to buy the super smooth hummus, but it costs a lot more than the normal grainy stuff.
Now I can get the real deal at home for the price of a can of chickpeas, as I always have the other ingredients to hand. It’s about 3 mins of effort, the rest of the time is hands off, boiling the chickpeas and letting the garlic mellow in the lemon juice and salt.
I am not a vegan, but have a close friend who is and have discovered that the liquid from canned chickpeas is a great substitute for eggs/egg whites in baking. I freeze it in ice cube trays and you cannot taste the difference in most baked goods. Google aquafaba.
Thank you Kate!
Audrey
This is seriously THE BEST Hummus recipe! I used dried Chickpeas and soaked overnight. I brought Tahini back from Israel, and WOW! Important to use good Tahini. I am making it for the second time today, doubling the recipe. My family just loved it. Never buying store bought again!!
I love that you tell us how to double the recipe. Thank you Kate!! I just LOVE making your recipes. SO GOOD!!
Kate
Great to hear, Audrey! I appreciate you taking the time to review.
Susan
I went out on a limb and followed your directions to a T; it did not disappoint. I added some Ras el hanout and Persian adwiya and a little more lemon. Perfection without having to peel the chick peas.
I trusted your method as I have never had a disappointing recipe from you,
Many thanks
Kate
I’m glad you loved it, Susan!
Alan
I just made a batch and added some roasted red pepper from a jar plus a heaping spoonful of fermented habanero relish from the Shockey’s book “Fiery Ferments’. It’s very difficult to stop tasting it right out of the blender.
Mitchell
Tried 2 other recipes, this one made amazing hummus. The others failed horribly.
Thank you so much for explaining where one could go wrong and why various steps mattered. It made a world of difference.
Carolyn
First time making hummus. I was surprised that my efforts turned out so picture-perfect and delicious! I used my old Oster blender (a sentimental gift from my late son during his early ‘90’s college days). After transferring the hummus to a container and making pretty swirls, I sprinkled Hungarian paprika on top. I then used a rubber spatula to clean out the blender glass and I licked off just about every little bit! It is so good! I needn’t look any further for another hummus recipe. This is it!
Karolína
Hi, the hummus is really smooth but a bit watery. Maybe less water and lemon juice next time.
Victoria
I made this one today and it was the creamiest hummus Ive ever made. Definitely worth the extra step to cook the chickpeas. Each ingredient was subtle and didn’t overpower any other. Thank you
Whirlycook
Followed the recipe exactly. It is perfect! I deleted my old recipe.
Kate
I’m glad you loved it! Thank you for your review.
Hannah
Can you use a blender instead of a food processor for this?
Kate
Sure! Let me know what you think, Hannah.
Adam
I have never left a review on the food website before, but I felt the urge to leave one today. I just finished making my first batch of this hummus recipe and it is by far the most incredible hummus I think I’ve ever tasted, and I have eaten A LOT of hummus! OMG, this hummus is insanely delicious. It is exactly what I have been searching for. I will never buy hummus again!! Thank you, Kate!!!
Kate
You’re welcome, Adam! Thank you for your review.
Lorie Lipinski
The best humus recipe! Thank you so much!!
CJ
Hi Kate. Loved the recipe. It worked wonderfully and tastes delicious. I added smoked paprika as a garnish Along with the parsley. CJ
Silvia
This is the best hummus I have ever tried!!
I usually never fallow a recipe completely except yours. I love how your recipes are so well seasoned and full of flavor. Thank you so much for sharing your amazing recipes
Kate
Great to hear, Silvia! I appreciate your review.
Sharon Rossi
How long can this recipe keep in the fridge?
Kate
Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
Elizabeth
I don’t usually leave reviews but I had to with this one! It’s SO good!! I’ve tried many homemade hummus recipes and they never came even close to my favourite middle eastern restaurant and this one is as good if not better and the possibilities of flavours are endless! My kids gobbled it up so fast and asked for more! Last time I made it with some homemade olive tapenade on top and it was to die for! Thanks for sharing this will now be saved in my favourites and my forever go to!
Mary E.
Wow! Best hummus recipe ever. Tastes amazing and really easy to prepare. Than you!
Kate
You’re welcome, Mary! Thank you for your review.
Diane
Finally a great hummus without a lot of bother. I am one of the crazy people who did peel each bean in a effort to get a silky product. This is so much better I have made it twice now both times excellent. The search is over.
Ilona
The best hummus I’ve ever made!!!!! Never using any other recipe again. Thank You :)
Carol
Thank you for sharing this hummus recipe. Finally I can make nice smooth hummus without all the lumps. It’s delicious
Chris
Pretty good hummus. I roasted the garlic first. Used about twice as much lemon. And, added smoked paprika to the hummus. Thought it had a little too much tahini.
Genna
I’ve always wanted to make homemade hummus and this turned out great and easy! I cut up a tupperware full of celery and carrots while the chick peas boiled. I think this is a yummy, creamy base recipe. I added extra lemon juice and salt as suggested and it was not too powerful. I love this plain hummus and going to have some fun with toppings next time! Toppings I plan on trying are diced up olives with olive oil drizzle or charred roasted red pepper slices soaked in olive oil or feta crumbles with pepper or lemon juice and lemon zest.
Heather
Thank you so much, smooth delicious hummus! I’ve been trying to achieve this consistency for many weeks and great success with your recipe. Brilliant.
Kate
Great to hear, Heather! Thank you for you review.
Amy Welsh
I’m going to make this recipe for the first time and I wanted to ask what brand you recommend for the extra virgin olive oil? There are so many varieties in the grocery store that it’s almost overwhelming.
Kate
Hi! I try to buy organic when I can or single origin.
Ruben Dominguez
Hummus turned out delicious! Thank you, will be using this recipe from now on!
Kate
I’m glad you loved it!
Ellie
I’ve made hummus before, but boiling the canned chickpeas in baking soda makes such an incredible difference. I was able to make this recipe with my immersion blender (I don’t have a food processor), and it turned out sooooo smooth and creamy! Definitely a keeper!
Kate
That’s great to hear, Ellie! I appreciate your review.
Jessica S
How long will it last in the fridge? I’m trying to make it ahead.
My friend made this for me anc it was delicious! I’m trying to make it now too.
Thank you!
Kate
Hi Jessica! See the final step. I’m glad you loved it.
Claire Pollard
Very smooth! Love this recipe!
Robyn
I love this recipe – its the best hummus I’ve ever made! I do understand what you’re saying about Tahini … the first brand I bought didn’t “ruin” the taste, but it was a distraction. Bought better Tahini and it has turned out amazing.
Amanda
This recipe was amazing! For years I kinda gave up on making hummus because I could never get it to be creamy. But this recipe and the tips help debunk that and it was amazing! And the Green Goddess version was fantastic also. I have an herb garden so I had plenty of parsley and basil to test this recipe. Glad I did!
Robert
. This recipe is excellent! It was perfect on my first try. Store bought hummus is a huge disappointment after having it in the Middle East. No disappointments here!
Heidi Swenson
Wow! I was looking online for a hummus recipe and when I saw that you had to boil the chickpeas, my first impulse was too much work. I am glad I read your reviews and changed my mind because this was amazing. The extra step of boiling truly did not take much time and the whole thing was very quick to make and a complete game changer. Letting the garlic rest in the lemon gave it a very smooth and not sharp garlic flavor, and boiling the chickpeas gave the consistency of the hummus a very fluffy yet hardy hummus. I highly recommend this recipe.
Kate
I’m glad you changed your mind too! I appreciate your review, Heidi.
Fiona
So good! The best hummus I’ve ever made.
Kate
That’s great, Fiona! I appreciate your review.
Angie Sanchez
Fabulous Hummus recipe, thank you!
Mick
Use almond butter (never peanut butter) or half almond butter and half tahini, it makes the taste really nutty and smooth.
Linda Cicero
Omg this is delicious thanks!!! Wondering if this would freeze well?
Kate
Hi Linda, I haven’t tried it. But I believe others have. I would suggest searching the comments to see what others recommend.
Sarah
Would this hummus freeze well? I’d like to double the recipe and freeze some for later if so. Thank you!
Kate
Hi Sarah, I haven’t tried it. However, I believe others have and didn’t mind the results.
Cecelia
Very good instructions and mine turned out smooth.I am adding some hot flavoring.
Denise
Best recipe ever!!! Very smooth and creamy I added 2 cloves of garlic(love garlic) and extra lemon juice! Just perfect!!!
CKinNH
Nobody peels chickpeas in any case, the very idea is silly. A better hummus discards the fascination with smoothness, & makes a more rugged hummus that has a firm grainy texture like very rough skin-on reds as mashed potato. Smoothness is related to the presumption that the hummus will be used as a dip, as Americans are trained to gorge on food carried to their mouths on other food. It’s not necessary, skip the dip idea, skip the fatty low nutrition chips, and eat the hummus as a side.
Karen
I made the recipe and it was absolutely delicious BUT but but, it was very loose. I followed the recipe exactly but I wonder if the15.5 oz can of chickpeas I used was more water than chic peas. I didn’t measure to see if the can equaled 1 1/2 cups. That might have been my downfall. I will definitely try this again.
Donna
I just made this hummus and followed the recipe. This is my 3rd recipe making it. This is very good, as were the others I made, but…it takes time, there is a lot of dishes, pans, and the blender to clean up. I still know it’s easier to just go to the store and buy some good brand hummus you like! To much work and cleaning up for me when I can get just as good hummus at the store. Thanks for the recipe!
Kate
You’re welcome, Donna! I appreciate your review.
Nino
This is my go to and it’s an excellent recipe. My only reason for commenting now is this – make sure your tahini is sufficiently mixed up! For the first time my tahini had separated then after tons of shaking I THOUGHT it was mixed only to make it and find it extremely bland. When I put a spoon into the tahini…it was like cement at the bottom. Triage ensued. Anyway, great recipe!
Prim prim
Kate, you really pulled out all the stops for this one! It is by far the very best hummus I’ve ever tasted and, more importantly, made! Just outstanding!
Kate
Great to hear! I’m happy you enjoyed it, Prim.
Deb
Wow – Best hummus ever! My husband cannot stop eating it and keeps saying this is really good. Your recipes never fail to please – thank you!
Kate
You’re welcome, Deb! Thank you for your review.
Jason
WARNING: if you quadruple the recipe, don’t quadruple the baking soda. Wound up with useless mush.
Kathy
I was thrilled to serve this to my adult family of foodies.Easy and delish! It took our vegies to a fun new place. Thanks
Kate
You’re welcome, Kathy!
Heidi Bovit
I’ve used this recipe as a basis for my hummus too many times to count! It’s always good. I typically add green Tabasco sauce and a hint of lime. Friends request my hummus at their parties and swear it’s best! Thanks for sharing the recipe with us!
Kate
That’s great to hear, Heidi! I appreciate your review.
Charlotte
It’s excellent, thank you so much. Definitely much better than my usual recipe which involved skinning the chickpeas (tedious), plus includes the fibre benefits of including the skins. This will be my go-to from now on.