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I don’t care what anyone says – our easy creamy homemade Hummus is superior to all others! We would argue that even restaurant hummus trumps in comparison to our delightful hummus recipe.
You might be surprised at how easy it is to make high quality hummus from your very own kitchen. Using just one simple trick, I will show you how to make the fluffiest, creamiest hummus you’ve ever tried!
HUMMUS
Hummus: The most versatile dip with limitless accompaniments, like our Fried Tortilla Chips, Crispy Sweet Potato Wedges, or a few cheeky slices of our Artisan Bread. This hummus recipe is the perfect addition to your snack table which is why it’s so important to perfect that consistency!
After years of testing dozens of different hummus recipes in a bid to achieve the perfect, creamy texture, I’ve finally found it! I’ve tried peeling each chickpea; tried leaving their husks on; and I’ve tried soaking them over night to see what happens but every single one of those methods yielded grainy results, no matter how long I processed the hummus for.
But fear not, because I finally nailed the perfect consistency and the secret happened to be featured on The New York Times:
…boiling them without pre-soaking for only 20 minutes with a pinch of baking soda!
This method plumps them up, softening their husks and makes for the creamiest restaurant quality hummus! Of course, you can skip the boiling if time doesn’t allow for it, however, I have found that it’s worth the extra effort, especially if you boil them while you’re getting the rest of your ingredients ready! Win-win.
HOW TO MAKE HUMMUS
First, you’re going to rinse canned chickpeas under cool, running water. Add them to a small pot and boil them as mentioned above until they’re really soft.
While they’re boiling, grab the rest of your ingredients. By the time you’ve finished measuring everything else out, your chickpeas will be nice and soft and ready for processing.
Then, simply blend the rest of your ingredients together and watch how smooth it becomes in minutes. It’s so easy!
Sprinkle with paprika for a finishing touch and serve with crispy garlic baked potato wedges, or garlic naan. You could even create some homemade kebabs with our easy garlic flatbread and our classic greek chicken. You will love this hummus more than any plain ol’ grocery store hummus!
MORE DIP RECIPES
Avocado Hummus
Queso (Mexican Cheese Dip)
Buffalo Chicken Dip
Spinach Artichoke Dip with Bacon
Easy Satay Dipping Sauce
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Hummus
Ingredients
- 15 ounces chickpeas drained (or 1 1/2 cups cooked chickpeas)
- 1/2 teaspoon baking soda for canned chickpeas only
- 1/4 cup tahini
- 2-3 tablespoons lemon juice adjust to your tastes
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 3/4 teaspoon ground cumin
- 3/4 teaspoon salt to taste
- 1 pinch black pepper to taste
- 2 tablespoons water ice cold
- 1 pinch paprika Pinch of paprika or sumac for serving
Instructions
- Add chickpeas into a small pot. Cover with water and add baking soda. Bring to a boil over high heat. Reduce heat to medium-high and let boil until soft, about 20-25 minutes.
- Drain chickpeas in a fine mesh strainer under cool running water until water runs clear, about 20 seconds.
- Transfer chickpeas to a food processor with tahini, lemon juice, olive oil, garlic, cumin, salt and pepper. Process until smooth, scraping down the sides with a spatula when the hummus gets stuck to the walls of the bowl. Process once more. With the food processor running, drizzle in 2 tablespoons of the ice cold water. Process until smooth and creamy. (If your hummus is too thick if using a thick tahini, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.)
- Taste test and adjust flavours if necessary: extra pinch of salt or cumin, or a little extra lemon juice.
- To serve, drizzle with olive oil and sprinkle with a light dusting of paprika.
Notes
- If you're using tahini, blend in two extra tablespoons of water for extra smooth consistency.
- Sprinkle with paprika for an extra flavour hit.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are you saying boil the already cooked chickpeas?
Yes, exactly! That’s what I mean—it’s what will give them their velvety and creamy texture. Enjoy!
Wow, I’ve never made such creamy Hummus before; boiling the canned garbanzos is THE secret; how do you figure all this out Karina?
Love all your recipes and am NEVER afraid to try for the first time for guests because I know Karina has us covered!
Thank you so much for the feedback, Julie! I typically figure things out through trial and error. I test each recipe beforehand and choose the outcome I enjoy most. Happy cooking!
Loved this recipe and it was so easy! I am adding different ingredients to give it a different twist each time I make it. Won’t be buying hummus anymore!
I made it just now, and had to leave a review. A super smooth and delicious recipe! Finally a simple hummus recipe with amazing results.
Best recipe!!! Thank you for sharing
Hey, can I replace tahini with something else or just skip it altogether? Thanks.
Finally a smooth hummus, thank you so much, great to follow fellow Aussie
Why did I not know this trick? Fabulous texture! For us we needed more lemon … but such a great basic recipe! Thank you …
Love this recipe but sumac is the red powder on hummus, not paprika. If you are looking for a more authentic taste, sumac is the way to go.
I have tried a lot of your recipes , and love them!
Thank you