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You are here: Home / Recipes / Best Hummus Recipe

By Karina 6 Comments Filed Under: Appetizers

Best Hummus Recipe

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Easy Creamy Homemade Hummus is better than store-bought and equally as good as the best restaurants!

You might be surprised at how easy it is to make the creamiest Hummus! With just ONE trick to get the best, fluffiest and creamiest texture, you will LOVE this hummus recipe. Everyone will be asking you how you did it!

An overhead image of Hummus served in a white bowl, drizzled with olive oil and topped with a sprinkle of paprika | cafedelites.com

HUMMUS

During years of testing many hummus recipes to get the creamiest texture, I’ve tried peeling each chickpea; tried leaving their husks on; AND tried soaking them over night to see what happens. Every single one of those methods yielded grainy results, no matter how long I processed the hummus for.

The best method I found happened to be 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.

A side view image of Hummus served in a white bowl, drizzled with olive oil and topped with a sprinkle of paprika | cafedelites.com

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.

How to make hummus in a collage. Top image: washing chickpeas in a black strainer under cold running water. Bottom image: A spoon holding boiled chickpeas softened, just above a blurred pot full of boiled chickpeas.

Then… simply blend the rest of your ingredients together and watch how SMOOTH it becomes in minutes. SO easy!

 

Ingredients for hummus in a food processor bowl ready to be blended.Hummus processed in a food processor bowl ready to be blended.

Sprinkle with paprika for a finishing touch and serve with easy flatbreads. You will LOVE this hummus more than anything bought  in a grocery store!

A side view image of a piece of pita bread dipped into Hummus served in a white bowl, drizzled with olive oil and topped with a sprinkle of paprika | cafedelites.com

MORE DIP RECIPES

Avocado Hummus
Queso (Mexican Cheese Dip)
Buffalo Chicken Dip
Spinach Artichoke Dip with Bacon
Easy Satay Dipping Sauce

A side view image of Hummus served in a white bowl, drizzled with olive oil and topped with a sprinkle of paprika | cafedelites.com

Hummus

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Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Serves: 4 - 6 people

Ingredients

  • 15 oz (425) can 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
  • cracked black pepper, to taste
  • 2 tablespoons ice cold water
  • 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 olove oil and sprinkle with a light dusting of paprika.

Nutrition

Calories: 254kcal | Carbohydrates: 21g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Fiber: 8g | Sugar: 4g
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Reader Interactions

Comments

  1. Geri Myers says

    October 29, 2020 at 8:49 am

    5 stars
    Best recipe!!! Thank you for sharing

    Reply
  2. Monica says

    June 04, 2020 at 9:46 am

    Hey, can I replace tahini with something else or just skip it altogether? Thanks.

    Reply
  3. Michelle says

    June 01, 2020 at 12:44 pm

    5 stars
    Finally a smooth hummus, thank you so much, great to follow fellow Aussie

    Reply
  4. sue says

    May 25, 2020 at 4:56 am

    5 stars
    Why did I not know this trick? Fabulous texture! For us we needed more lemon … but such a great basic recipe! Thank you …

    Reply
  5. Jennifer Rasigade says

    May 25, 2020 at 4:05 am

    5 stars
    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.

    Reply
  6. Beena says

    May 24, 2020 at 4:24 am

    I have tried a lot of your recipes , and love them!
    Thank you

    Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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