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.
Tuckwell
The texture and colour are great but there is a bitter aftertaste that i’m not enjoying. I mellowed the garlic as suggested. Either the garlic is too strong or maybe the lemon wasn’t a good one? I’ll give it another try with less garlic i think…
Kate
Hi! You could add a little more salt to help balance that out. Unfortunately, the tahini brands can vary greatly.
Shelley
Hi there. I just made this recipe. Mine is tasty. Everyone likes it okay, but it does has a slight bitter aftertaste. The only brand of tahini that I could locate locally, was Joyva. I am not familiar with how tahini is supposed to taste. Are you familiar with the Joyva brand?
Also, I think I’ll add a bit more garlic next time. Thank you VERY MUCH for your detailed instructions. I’ll look forward to comments regarding this tahini brand.
Kate
Hi Shelley! Chickpeas and tahini can vary. You could add a little more salt to adjust for the bitterness or even a little more lemon juice for some extra zing.
Trinh
Did you use hulled or unhulled tahini? Sometimes unhulled tahini can be very bitter.
I just made this now and it was so lovely!!! The best I’ve made before and so light and flavourful. The lemon and garlic trick really helped with the biteiness.
Rhiannon
This is the absolute best hummus recipe! I’ve made hummus plenty in the past, but it never tasted quite restaurant quality….this time I knocked it out of the park! I also agree that the tahini used can make or break the hummus. Thanks for the fantastic recipe Kate!
Kate
I’m glad you hear you loved it, Rhiannon!
Judy
I made this recipe, as is, about a week ago and absolutely loved it! I am making it again as I type…doubled the batch this time. Yes, it’s that good. Thanks Cookie & Kate!
STEPHANIE MATHIS
It was my first time making hummus. It was delicious. I think I added too much cumin because it had quite a kick. Will be making it again. Very smooth and creamy!
Kate
Wonderful, Stephanie!
Mark Hagy
Hello,
I made hummus years ago with canned chickpeas and thoroughly enjoyed it. After a hiatus of a few years, I am again preparing to make hummus. I came upon your recipe and am eager to try it. I have the tahini from Soom and I also have lots of dry chickpeas. I have time and enjoy working with food. How would you suggest soaking the chickpeas overnight and then cooking them with baking soda??
Thanks much,
Mark
Kate
Hi Mark! I lay it all out in the recipe. Check-out the instructions. When you soak your chickpeas, make sure there is enough volume for the water and the chickpeas.
Arlene
I too missed directions for soaking the chickpeas overnight. I only saw directions for boiling them. I haven’t tied the recipe yet.
Kate
Thanks for your feedback!
Kaitlin Tacoma
You didn’t actually lay out the directions for using soaked overnight chick peas. You only have canned and dried chick pea instructions. I soaked an entire bag overnight so I have no idea how many cups I have unsoaked.
Joe
Soak soybeans overnight and the next day simmer with baking soda 10-20 minutes until the beans are mushy. Then strain & etc.
Staci
I tried the package directions plus the baking soda…. good thing I was watching cause with the Baking soda, it only took 1/2 the cooking time.
Marta
Honestly I always liked humus but now I like it even more! This is the best recipe ever. Thank you very much!
Kate
You’re welcome! I’m glad you loved it.
Rodrick Fletcher
Amazing! I’ve been eating commercial brands of hummus for a long time and even tried my own hand a few times with mixed results. But only this finished recipe took me back 40 years to my starving student days when competing neighborhood Middle Eastern restaurants (Pittsburgh-Oakland area) and their fresh warm hummus and fresh baked pita were the cheap take-out options of choice. Made this with your homemade tahini recipe and over-cooked the chickpeas as suggested. It literally had me licking the spatula and processor blade to make sure nothing was wasted! The only change I made was about half again the lemon juice and garlic, just because I squeezed too much, but used it anyway because my wife is nuts about lemons. Still perfect.
Kate
Thanks for sharing, Rodrick!
Kimm
I thought this recipe had an awful lot of tahini in it…and I was right. It tasted just like peanut butter :-( It was very creamy, so I will try it again, but cut the tahini amount in half and add another clove of garlic.
Kate
I’m sorry you didn’t love this recipe, Kimm. I appreciate your feedback.
Liba
did you use prepared tahini salad/dip (which I think is what the recipe calls for) or plain raw tahini paste? Tahini past is really strong, about x4 the amount of tahini as the prepared tahini dip.
Jenne
Any homemade pita recipes?
Kate
Not yet! I’ve tested different ones over the years, but nothing I’m in love with.
Norma Sofia
Best hummus recipe i’ve ever tried!
Kate
I’m excited you love it!
Julie
I’ve been wanting to make this for a long time…and today I did! It is amazing. SO delicious! Thank you for sharing.
Satish Singh
Nice
Julie
Delicious! Great texture! Those 3 little tweaks make all the difference. Thank you.
SUE BUETI
Delish! Love, love, love this method and recipe. I’ve made your hummus many times and it’s so perfect. The mellowing the garlic with lemon is KEY! I garnish it with a seasoning called “Za’atar” from Penzey’s. It’s made with crushed sumac, tyme, salt and sesame seed. Or sometimes Everything But the Bagel (thank Trader Joe’s). Even without a garnish, my family can’t get enough. Thank you!
Kate
Thanks for sharing, Sue! I’m so happy you loved it.
Kat Armstrong
This IS the BEST hummus! I had given up on trying to make my own hummus because the texture was never right. It was just too frustrating. Thank you for sharing the wonderful secrets to great hummus – who would have guessed it would be baking soda and ice water?! And, I really liked your recommendation on the tahini – I really think that velvety smooth tahini also helps, and it’s quite yummy. I like it better than what I had been using. I can’t tell you how many of your recipes feed me every week. I loved your book, but was looking for more recipes, thinking “when is she going to come out with another cookbook?” Then, I remembered your blog – THANK YOU for this wonderful site! So many recipes to try…..
Teresa
Can I make red pepper hummus using this recipe, and when would I add the red pepper, if so?
Kate
That might work. Without trying it, I can’t be 100%, but seems to make sense to add it toward the end & maybe swirl it in?
Jasprit
Hey Kate!!! THIS RECIPE IS PERFECT! Having stayed in the Middle East for a bit, its so hard to get the right flavor, and I was sick of disappointing myself at restaurants. Your recipe is just right and I am so happy I finally got at making it myself! The flavors are so well balanced. And ice water definitely helps. Thanks a ton!! :D
Kate
Thank you! I’m glad you loved it.
Daria
Wow, the hummus really is so creamy thanks to your recipe!
Adam
THIS, 10000%…. I’ve tried making hummus a handful of times and it’s always just meh…. Finally I googled “secrets to amazing hummus”… Found this recipe and it is, beyond exactly what I wanted in hummus
THANK YOU!
Kate
You’re welcome, Adam!
Wendy Westgate
I just made this, I love it! I forgot to add the cumin, so I roasted half of red pepper, peeled it, whirred it up with a titch of salt, sumac and 1/2 teaspoon of cumin and swirled it on half of the recipe, I left one plain, delicious! Thank you
Kate
Thank you for sharing your variation, Wendy!
Mike Otto
That’s a lot of tahini. Hummus tasted like peanut butter. I will use half the tahini next time.
Kate
I’m sorry you didn’t love this one, Mike.
Alexandra Eubank
I tasted it off my finger! Oh my god. I rush to my husband and give him a taste. His first impression after so many failed hummus attempts: ‘Wow. It tastes commercial. No… It tastes much better than commercial,’ he says after letting the flavor sink in. Really, the best. Thank you so much.
Kate
Hooray! I love your excitement, Alexandra. Thank you for your review!
Ray
Tried to make Hummus many times with different recipes but turnes out crap! This one is really good. Nice and creamy. But it tasted more like tahini sauce than Hummus.
I will put alot less Tahini next time but alteast I finally made hummus I actually like.
Thank you!
Carol
They say the devil Is in the details and the tips that you and Michael Solomonov generously shared made for a heavenly batch of hummus.Thank you so much! I added a red pepper (roasted over a gas flame, skinned and deseeded) after step 2 which is a yummy variation.
I also make a baba ganoush similar to yours. I find the trick to roasting the eggplant is to pierce the skin repeatedly with a fork or knife so that it doesn’t puff up or burst (I never have heard about an exploding eggplant – lol). I sit the eggplant on peeled garlic in Pyrex dish because it gets reused (for the smokey juices) as my prep/storage container as it comes with a plastic lid. One dish affair.
Today, I only had the use of a toaster oven which maxes out after a 1/2 hour when the temp is over 400 degrees convenction. I mention this because I continued to cook the whole unskinned eggplant where it didn’t completely roast over a gas flame on the stove. It puffed up like a balloon, then, like a teapot it
emitted steam through the small holes. Fun little cooking interlude. Thanks for the blog.
Kate
You’re welcome! Yes, it’s about the details with great recipes. I’m happy you love it. Thanks for your review, Carol.
Ela
I’ve never been a big fan of hummus, every time I tried it was at a restaurant or premade grocery store mush. But this recipe has literally changed my life, the past two months there has been a constant supply of fresh hummus in my fridge! I just can’t get enough, its great on sandwiches and in my opinion the perfect post workout snack! Every single person who’s tried this has raved about how delicious it is. You’ve helped me to convert many a “hummus hater,” thank you so much for the recipe!
Kate
I love to hear that, Ela! Hooray for amazing hummus. Thanks for your review!
Melanie
what a great recipe. best hummus i have ever made.
now i can stop looking for hummus recipes – this one will find the way into my recipe collection.
thanks for sharing!
Kate
You’re welcome, Melanie!
Mary
I go through so much hummus that it was time I attempted to try it. Your recipe was amazing. I am never going back to store bought! Thank you
Kate
That’s what I love to hear! Thanks for your review, Mary.
Alex
What’s the nutrition info? The link is Unclickable and there’s nothing under the tab thanks
Kate
Hi Alex! We are working to fix an issue asap. I’m hoping to have it up soon! I apologize for any frustration or inconvenience.
Rose
Holy moly this is SO GOOD. Better than store bought for sure, with double the quantity and half the price. Will be making this recipe weekly for the rest of my life.
Tara
Delish!
Tom Hall
Wow- this tasted great! Just like the real thing from Palestine. Many thanks.
Kate
Great to hear! You’re welcome, Tom.
Carol
I’ve tried making hummus a few times. It was okay. This is better. Very smooth. I added more garlic and used fresh lemons. I think the tahini is overpowering the flavour though and the chickpeas I used are somewhat lacking in flavour. I will try again with better chickpeas. Thanks for the recipe because the texture is wonderful. Most of it is in the fridge and the flavours will have a chance to marry and improve.
Kate
Hi Carol! Your tahini and chickpeas make all the difference.
JEremy
Excellent!Best recipe I’ve tried!
Shelley
This truly was the best hummus we’ve ever had. So creamy!! I have ordered the Tahini that you recommend but the organic tahini that I used this time (Organics) was good too. The recipe doesn’t make a very large amount ☹️, it won’t last long. Thank you for doing all the research for us and sharing a great recipe. Also, we rarely start a day off without granola which is also made from one of your recipes.
Chelsea
Any idea if this freezes well?
Kate
I don’t believe hummus is a great one to freeze, sorry!
Paul Glotzer
Much to my surprise, hummus freezes just fine. I usually make a double recipe and freeze half in a pint size plastic ice cream container with plastic wrap on the surface to minimize crystallization. Defrost 18-24 hours in the fridge and it will be indistinguishable from freshly made, guaranteed!
Jbphdelaney
Hummus freezes just fine. It might need to be stirred after thawing, but it’ll taste the same.
Sheri L. Schutte
Probably a stupid question, but one I have nonetheless. I appreciate not having to peel the chickpeas individually, but after boiling, most of the peels were floating in the water. I’m going to pick them out and discard, but is that necessary or are they soft enough to just use?
Kate
No need to discard! Just follow the next steps.
Lynne
I am a hummus freak! I love it and home-made is the best. I tried this recipe and everything you said is true from the canned chickpeas cooking instructions to the resting of the garlic/lemon and addition of ice cold water. I was amazed at how fluffy this last step made my tahini mixture. I added freshly roasted red peppers to mine and it was awesome. Next time, I’m going to attempt to make my own tahini.
Jenny Owens
Love it. I’ve tried for ages to make good hummus and now I finally have. Thank you soooo much x
Kate
You’re welcome, Jenny! Thanks for your review.
Sharon Hanna
Incredible. My neighbour and friend Jane made this and gave me a jar. I ate the whole thing and cleaned out the jar with my fingers! Just tried the recipe now and it is so smooth. Thanks so much for the idea of boiling the chickpeas with soda.
Emi
It was so good that my 13 years old boy and I just ate it out, right from the blender….now I got to make one more batch for the guest coming Saturday…. thank you for your excellent recipe.
Kate
You’re welcome, Emi!
Julia Denton
Well, I made your hummus and your zhoug sauce this morning.
Hummus: I don’t know what tahini is supposed to taste like, but the brand I bought (the only brand in my little hometown grocery) was from Israel. I tasted it on its own and it had a horrible aftertaste.
I was a bit pessimistic after that, but trudged on.
This Israeli tahini must have been super thick because I ended up using a TON of cold water.
It finally smoothed out.
I’ll try the tahini you recommend next time.
I added a couple of extras to the hummus. A bit more cumin. Aleppo pepper.
Zhoug sauce: Way too much salt for me, otherwise FANTASTIC!
I added Aleppo pepper as well as chili pequin (along with the jalapenos), and I think my non-adventurous-eater BF is going to eat it all before our party tonight.
Thank you!
Kate
Thanks for sharing! Tahini can vary so much and can be polarizing. I’m happy you tried it!
chris gilbert
Very easy, very good! Thank-you!
Kate
You’re welcome, Chris!
Emily Totel
I’ve made this recipe about 10 times and it is always silky and creamy but 3 or 4 out of the 10 times it smells like hard boiled eggs when done – any idea why?
Kate
Oh no! That’s not good. Chickpeas can vary. Maybe you have a bad batch?
Paul
Damn, girl! This is seriously good! Thanks for the great recipe. I used Al Kanater tahini. The tahini flavour came through just right, making me agree with your comment that cutting back is a way to save money at the expense of quality/taste. It is easily, hands down, the best and creamiest hummus I have ever made.
Jame
Has anyone ever used ziyad brand of tahini? most popular in our stores? curious
Joe
I’ve been using the Soom recommended in the recipe but tbh haven’t been too impressed. So I’ll be trying other brands and I’d love to hear what you think of Ziyad if you’ve tried it.
Jame
that is my favorite brand for many years! As I come from Mediterranean descent, my family has used their brands for many years. Always authentic in taste.
Still trying to master some of my Grandmothers ” no recipe, I measure with my hands” special dishes.
This hummus recipe is sooo good, but, what puts It over the top is after you drizzle very good evoo put a light sprinkle of sumac, and zatar
that tastes like my Grandma’s! Ziyad also sells them.
Elizabeth Adie
Made this and it was absolutely delicious! Used AlKanater Tahini and it had no bitterness at all and is available on Amazon. Thanks for the amazing recipe! This hummus is just as good if not better than some of the Middle Eastern restaurants I have eaten at. I will never buy it from the grocery store again!
David
Oh my gosh!!! This was the best thing ever. First time making hummus and I was a little nervous I would mess it up or it wouldn’t be to my liking. WOW was I wrong! Super easy to make and very delicious. I used the Mighty Sesame Inc. Organic Tahini ($4 at Walmart). Way better than the Sabra Hummus at the grocery store. My math of the ingredients shows $3.14 to make. The same family size hummus at the store is $4.28, or $3.14 for almost half the size, so this produces double the individual size at the store for the same price, and no preservatives! YUMMMMM!!! I can’t wait to bring this to parties and just destroy it at home in secret haha. Thanks Kate, great recipe!!
Kate
Thank you for sharing where you found your tahini!
Lucy
So good! Smooth and creamy!
Nancy
Perfect. I added garlic to beans in the simmer. Otherwise I cooked as written. I’ll never buy store bought again
Omar
All your recipes are awesome, especially this one. Thank you
Kate
Thank you, Omar!
Teresa
Thank you for this great recipe! I’ve made the plain version and am making it this morning with roasted garlic. I decided to use about half the raw garlic in the recipe and two thirds of a roasted garlic head and garnish’s with the remainder. Fingers crossed!
I soak and pressure cook a package of chickpeas at a time and freeze what I don’t use right away. They stay good for a couple months (never last that long.)
Mary Ann Lynch
Simple delicious. Thanks for cracking the code! Only thing I changed was to add a tiny bit of honey. So many lemons are picked not fully ripe so have all the acidity but none of the sugars that are in a ripe. A tiny bit of sweetener seems to allow the lemon flavor to shine.
Jim Caruth
This is a fantastic recipe. I have made it about 5 times now and am starting to play with more cumin, more garlic etc.
I get a ton of compliments on this hummas and more importantly – I love it! Your tricks of boiling the chickpeas in baking soda and using ice water clearly make a huge difference.
Thanks much for this great recipe!
Kate
I love that you are making this your own. Thanks for sharing, Jim!
ESODIE GEIGER
AMAZING! It’s everything you said and more. I will never buy hummus again. Bye-bye Sabra. Thank you for this foodie delight.
Tim
Took my hummus to the next level. Thanks.
Jame
Hello Kate!
been going thru your recipes, as I have stopped eating meat M-F
It just works for me!
I made your hummus for football Sunday. It was a huge hit!
I followed your directions exactly, except 1 extra clove of garlic.
on top of the swirled high quality olive oil, I sprinkled zatar, and sumac.lightly. everyone said I was to bring this to all our gatherings!
thank you! will never buy store bought again!
Jo robinson
Seriously this is the best Hummus Recipe I’ve ever made. People you are mad if you don’t try this. Light, super creamy, so full of flavour. I’m in heaven right at this moment.
Thank you so much CookieandKate.
Rita
I tried many hummus recipes over the years, but this is by far the best and I am religiously sticking with it. Easy, healthy and absolutely perfect :-)
Kate
I love hearing that! Thank you for sharing, Rita.
Lisa
Do you squeeze the lemon garlic juice into the hummus or put it in entirely? I missed that. Solomonov squeezes just the juice in but I think his recipe lacks flavor although it is nice and creamy.
Kate
See step two :) You will let it sit some to let to flavor mellow.
Anna
OMG, this was so good I licked the food processor clean!!
Lisa
This is truly the best hummus recipe I have ever made and I’ve made a lot of them! Cooking the chickpeas first made all the difference. Chickpeas can sometimes be bitter, but this technique took away the bitterness and made the hummus extra creamy.Thank you for the brilliant suggestion and great recipe :)
Kate
I’m so glad you loved it and think it’s the best! I appreciate your review, Lisa.
Cozette Haggerty
I’m sorry to say the baking soda totally ruined this recipe. I had to discard the whole batch. It was not edible. I followed the recipe. Added cumin because I like it in hummus.
Cozette Haggerty
Kate, I just wrote a bad review but realized it’s ME not you! I didn’t read the recipe, and added 1/2 tsp baking soda to the batch, which is why it tasted so bad! So sorry!
Wendy Anderson
Heading to friend’s home for Thanksgiving tomorrow and my job is to bring a hummus platter. Everything they cook is over the top amazing. I followed this recipe exactly and am absolutely thrilled with the results!! Best hummus I’ve ever had! Pairing it up with olive tapenade and fresh veggies. I’m sure it will be a hit!!! Thank you for sharing this fabulous recipe!! It will now always be my go to hummus recipe.
Melissa Falb
I loved it!!!!!
Chris
That is an amazing texture, tasting it now right off the food processor. I have always been quite heavy on the olive oil but using ice water really made the trick. Can’t wait for my wife go try it!
Adelynn
Girl! This is the best hummus recipe I have ever had. Gosh so good! Thank you so much ❤️
Rhonda
This recipe is amazing! I love it. I added more garlic but either way it is delicious and I love how creamy it is. I don’t think I will be able to eat store bought hummus again!
Kate
I’m excited you love it, Rhonda!
Melissa
LOVE, LOVE, LOVE!..
Thank you so much for sharing these secrets, I have tried to make hummus several times and it never turns out right.
Your tips make ALL the difference…
I made this for Thanksgiving (thinking I would have leftovers)
Nope, it was GONE!..
Kandys
Definitely should have went to the store and bought tahini instead of substituting it with a nut butter. Wasn’t bad, but I’m sure the recipe as written would have been fantastic.
Kandys
Update: after sitting for a day in the fridge, it is delicious!! Hubby loves it!!
Kate
Great to hear! Thank you for your review.
JenRG
This is seriously AMAZING!! Don’t skip adding baking soda when making your beans as that is a game changer!! I’ve made the recipe several times now and though all were delicious, the one I made tonight, using beans over cooked with baking soda, was phenomenal and I couldn’t stop eating it!! Thank you for sharing this taste of pure awesomeness!!
Kate
I’m glad it was so good for you, Jen! Yes, do not skip the baking soda, really works to make everything come out!
Deborah
What a treat! I really appreciate the tips on how to make Creamy Hummus (I already knew how to make the unpleasantly gritty kind – LOL!). I only changed one thing: I didn’t risk putting a clove of garlic and lemon juice in the processor because I’ve had past experience of it just being flung around – not enough food in there. So I hand minced it on a cutting board, and then put it in the processor with the other stuff. Also, it seemed to thicken later. I think I could have made it a bit thinner than I wanted, since it thickened up after. This will be my new go-to recipe. I’m sitting here dipping cucumber slices, totally willing to reek of garlic tonight. Yum-EE!
Amruta More
Excellent! Made three batches. Thanks
marianne
thanks for your tips on making hummus creamy. Always eluded me. lemon and garlic blend and rest…fabulous. ice water … fabulous. boiling canned chickpeas to soften…everything came together perfectly. thank you. Marianne ~Sydney Australia
Marie
I just tries this recipe tonight. The blades in my ninja food processor aren’t close enough to the bottom to blend the garlic and lemon juice so I had to use a single serve cup and then transfer it to the food processor. My tahini got super thick when blending and I had to add 3 more table spoons of ice water to it. But my hummus came out ultra smooth and creamy! It just has a little too much garlic flavor for my taste and that could have been my fault, as I didn’t time how long it sat in the lemon juice after blending or maybe the clove was little too large. There is this middle eastern store here in my city that has the best hummus I ever tasted but it’s $7 for a container! So I decided to make mine at home. It has this delicious subtle smokey flavor to it and I have no clue what they use that gives it that taste but this hummus is dang close to being just as good as their hummus! Thank you for the time you spent researching hummus recipes so I didn’t have to!! :)
Kate
Thank you for your detailed feedback, Marie! I appreciate it.
Emma
Been looking for a smooth hummus recipe and this was amazing!!!! Taste were beautiful and texture was silky. Can’t wait to try adding a few flavours!
Kate
I’m glad you loved it, Emma! Thanks so much for sharing.
Alice Lam
Hi Kate, I just made this recipe starting with dried chickpeas. It’s the first time I’ve made a completely smooth and creamy hummus that I’m proud of! Thanks very much. Alice
Paul Glotzer
I’ve made tons of Hummus over the years, most with canned chick peas, some with dried and even some with homemade tahini. None of what I’ve created could be called “bad”. Indeed, all legions better than even the most upscale national brands (although no better than the store made hummus available throughout NYC, such as from Atlantic Avenue (Brooklyn) standouts like Sahadi’s or Damascus.
I will say, I made yours the other day and it was noticeably better than the best I’ve made before (and this was using dried garbanzo beans with a “best before” date of 2013, subbing TrueLemon crystallized lemon for fresh and garlic powder for garlic cloves).
Since hummus recipes aren’t that different, I tend to concur drizzling in the cold water makes a big difference. I also use a beast of a food processor, a 16 cup Breville Sous Chef, that really amps up lots of recipes where it’s predecessor (a Cuisinart whose lid/motor safety interface broke and couldn’t be fixed cost effectively) was merely competent.
Kate
Thanks for sharing! Sounds like you know your hummus and I’m glad this one is a top for you, Paul.
gillian
this came out DELICIOUS!!! i might have over-garliced it, but it is yummy. i used Simple Truth organic tahini, and i love it. (my dogs loved the tahini spill- oops)
light and fluffy, great flavor, perfect with pita, cucumber, and baby carrots.
Kate
Thank you for sharing, Gillian!
Robyn
True to the name … this is the best basic hummus. I have tried so many recipes and never really loved homemade hummus until this one. Every recipe Cookie & Kate offers is amazing. This is no exception. The recipe calls for more tahini and more lemon than recipes I have tried previously and it results in a wonderfully nutty / tangy balance that is delicious! Goodbye store bought hummus!
lorie johansen
I enjoyed the flavor after asking Kalamata olives to the basic recipe. I reduced the amount of oil and tahini specified and increased the garlic. The creamy texture is perfect. I will definitely make this again. Soaking the garlic in the lemon juice really made a difference. Thank you!
Carrie
Love how creamy and smooth this turns out. I tried another recipe using an instant pot but I’ve come back to this one.
Kate
I’m glad this one is a go-to for you, Carrie!
Kris
I don’t have a food processor. Do you think this recipe would work using a blender or electric mixer? Thanks.
Kate
A blender should work ok! Let me know how it turns out for you.
George
Could you please give me an idea how much garlic powder I’d use if you don’t have fresh garlic? Thanks so much.
Kate
For this, you really need the fresh garlic to infuse the flavor. Powder won’t provide the same flavor, sorry!
cindy
Excellent! Tried various recipes in the past and this one is the best by far! I thought soaking dry chickpeas was necessary but didn’t see it in the recipe so just cooked them dry and it turned out just as well, though it did add approx. additional 15 min cooking time and extra water until it got mushy. And yes it tasted a bit bitter at one point and I added extra lemon juice and sea salt toward the end and it balanced the flavors out nicely! I used organic tahini by kevala, which extra cold water was needed while blending during step 4.
cindy
Excellent! Tried various recipes in the past and this one is the best by far! I thought soaking dry chickpeas was necessary but didn’t see it in the recipe so just cooked them dry and it turned out just as well, though it did add approx. additional 15 min cooking time and extra water until it got mushy. And yes it tasted a bit bitter at one point and I added extra lemon juice and sea salt toward the end and that balanced the flavors out nicely! I used organic hulled tahini by kevala, which extra cold water was needed while blending during step 4.
Kate
Hooray! Thanks for sharing.
Patti Kinney
Hey. Just made a double batch of your hummus. Added the extra lemon and salt at the end as well. My son threw in an extra small garlic clove and an extra tablespoon of ice water. We split the batch in half and left half plain but blended some veggie pesto into the other half. Both are excellent! Followed your recipe to a T otherwise. Great recipe thank you! Will definitely make this one again.
Kate
Thanks for sharing, Patti! I’m glad you were able to customize it for you and your son’s tastes!
Heleina
Creamiest hummus I’ve ever had
Heather
Literally the best hummus ever – thanks for the great recipe!
Kate
You’re welcome, Heather!
Ana
The most wonderful hummus I have ever made and even tasted. Tried other recipes but they were complete disappointment.
Thank you for the wonderful tips and tricks!
I used soaked chickpeas and boiled under pressure for 30 min, probably works better for less time, mine was super over cooked, but still a grate taste and creamy texture.
Lundy
My first time making hummus. It was a huge hit! I can safely say, I will not look further for a hummus recipe. I can’t imagine any to be better. I appreciate your precise instructions and will definitely be trying the variations suggested.
Staci
I tried this recipe for 2019 Christmas Dinner. Everyone loved it. I will make this again and again, so easy. I did Kalamata olives in one bowl and pine nuts in the other. I can’t wait to alter this. Now that I’ve done it once, I want to back off the tahini, add more lemon….ooh and a friend suggested citrus, like Tangarine. Sooo Good!!!
Kate
Thank you for sharing, Staci!
Dawn
I have been making hummus for years and this is by far the very best recipe I have used. Very creamy. I will always use your method, thank you for sharing…looking forward to trying your Zhong sauce!
Shannon
I love this recipe! I have started pressure cooking my dried chickpeas (and adding some garlic and salt there too) and it make the hummus so much fluffier! Thanks for this recipe!
Kate
You’re welcome, Shannon!
Matilda
Question- so I boiled the chickpeas as instructed but the chickpea peels were mostly half off. Do we need to remove these peels/skins or can they get processed with everything else? I removed them -which was a pain and added 15 min to prep time- but could I have just left them on and still have the smoothest hummus?
Kate
Not need to peel or remove the skins for this recipe! Does this make sense? The baking soda process helps to break it down for a creamier result.
Barb
The recipe looks really good and I plan to try it soon, but I really want to thank you for the directions about using dried chickpeas. I’ve never before found anything that specifies the amount to use in place of a can of the pre-cooked ones.
clarisse carcao
This recipe is my go-to for hummus!! Every time it is impeccable! I have made it before without boiling the chickpeas (these are not canned) and it turns out alright. I still can’t believe how good the hummus turned out! Thank you for sharing this recipe.
Crystal
I used canned chick peas with the 20 min baking soda boil. It was nutty and extra lemon gave it a nice zip. I had to use minced garlic as I forgot to pick up garlic cloves. One World in Peoria, Illinois makes the best hummas, but is 6 hours away from where I live. This recipe tastes just like theirs. I am in hummas heaven!
Kate
I’m glad this met your expectations, Crystal! I appreciate your review.
Smitha
Thank you for a lovely recipe for a first timer. Followed the directions except for store bought lemon juice( I did not have fresh lemon). Smooth and very delicious!!
Kate
Thanks for sharing, Smitha!
Tammy
I’m getting all the ingredients together to make your hummus recipe and was wondering if you have tried Organics brand Tahini? I bought it at Albertsons and an afraid to make the recipe with it now. Also, does it make a difference if the Tahini is room temperature or cold from the refrigerator?
Kate
You can try it! I recommend what’s in the post for best tastes, but if that is what you were able to use for this recipe it will work. You might need to adjust some seasonings.
Abbie
This is hands down the best Hummus I’ve ever had! I’ve made it many times and I don’t think I can go back to store bought. The texture is so smooth and creamy. I used Soom tahini as suggested
Kate
The best?! I love it. I also agree with you :) Thank you for your comment and review, Abbie.
Aoife Lydon
Delicious recipe. Thanks.