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Best Hummus Recipe

How to make the BEST hummus – It’s super creamy, fluffy, silky smooth, and tastes so much better than grocery store versions (with just a few simple ingredients and a few tricks!)
Course Side Dish, Snack
Cuisine Arab
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Michaela Vais

Equipment

  • Food processor*

Ingredients

  • 1 (15 oz) can (260 g) chickpeas (see notes)
  • ¼ cup (60 g) tahini
  • 4 Tbsp (40 ml) lemon juice (or more to taste)
  • ⅓ tsp salt or more to taste
  • ¼ tsp ground cumin
  • ¼ cup (60 ml) cold water or plant-based milk (or more for a creamier hummus)
  • 2-3 small cloves of garlic
  • ⅓ tsp baking soda
  • Paprika for serving
  • Fresh parsley for serving

Instructions

  • First, rinse and drain the canned chickpeas, then transfer them to a medium saucepan, covering them with some water and add 1/3 tsp baking soda.
  • Bring to a boil over high heat and boil for 15 minutes until they’re slightly mushy, then, drain.
    chickpeas cooking in saucepan
  • Add the lemon juice, tahini, cold water (or plant-based milk), garlic, cumin, and salt to a food processor and blend until smooth and creamy. Pause and scrape down the sides as needed.
  • Next, add the chickpeas and blend again for 1-2 minutes until very smooth, creamy, and fluffy, adding more water for a creamier texture.
    chickpeas with tahini in food processor
  • Taste and adjust the seasonings (salt, lemon juice, cumin, etc.).
    blended chickpeas
  • Serve the hummus in a large bowl or plate topped with an optional drizzle of olive oil, a sprinkle of paprika (or sumac/zhough), toasted pine nuts, and fresh herbs like parsley. Enjoy!
    plain oil-free hummus

Notes

  • Recipe adapted from Michael Solomonov, via The New York Times.
  • If you don't want to use canned chickpeas you can cook them from dry. Here is how:
  1. In a medium bowl, cover 3/4 cup (150 grams) dried chickpeas by at least 2 inches (ca. 5 cm) of cold water.
  2. Add 1/2 tsp baking soda and let soak at room temperature overnight. Drain and rinse.
  3. In a medium pot, cover soaked chickpeas by about 4 inches (ca. 10 cm) of water.
  4. Add 1/2 tsp baking soda and bring to a boil over high heat.
  5. Reduce the heat and simmer until chickpeas are soft, about 1 1/2 hours. Drain and rinse under running water.
Nutrition Facts
Best Hummus Recipe
Serving Size
 
100 g
Amount per Serving
Calories
180
% Daily Value*
Fat
 
9.9
g
15
%
Sodium
 
199
mg
8
%
Carbohydrates
 
12.9
g
4
%
Fiber
 
5.4
g
22
%
Sugar
 
3
g
3
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.