Best Hummus Recipe (Plus Tips & Variations) – Cookie and Kate

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best hummus recipe

The best hummus is deliciously creamy, yet somehow light and fluffy. It’s wonderfully smooth and swirly, and it just begs to be served on a slice of pita bread. it’s nutty and spicy, thanks to tahini, with notes of bright, fresh lemon and mild garlic.

i found the most delicious hummus at aladdin cafe, a local mediterranean restaurant. that hummus met all the above characteristics, and I hoped that the owner could enlighten me with his techniques. however, when I asked him, he replied “it’s a secret”, with a sly smile and walked away.

hummus ingredients

I went home determined to learn how to make gorgeously creamy hummus. First, I removed the fancy flavors from my other hummus recipes to make simple hummus. it was dense, a bit gritty, and had a strong garlic flavor. I was so disappointed.

then I went to google and opened a million tabs to learn all about hummus. you already know how I am. ten hummus tries later, I’m ready to share all my hummus tips and tricks with you. Get ready to make the best hummus of your life!

how to make hummus

the internet generally says that an israeli chef named michael solomonov makes the best hummus. It’s so good that Bon Appetit named their hummus their Dish of the Year for 2015. That’s some serious hummus.

Solomonov’s secret? he uses chickpeas that have been cooked until they are so tender that they are mushy.

She also cooks her chickpeas with a bit of baking soda. According to Bon Appetit, the baking soda “raises the pH of the water and helps the little ones break down into a soft, pulpy mass…perfect for an ultra-smooth puree.”

secrets to making ultra creamy hummus

Overcooked chickpeas sounded like a promising idea to me. You see, I once tried to make hummus with canned chickpeas that were weirdly undercooked, and they made terrible hummus. no matter how long you blend the hummus, those undercooked chickpeas never blended into creamy oblivion.

Also, the baking soda helps break down the skin of the chickpeas, which means you don’t need to remove the skin individually. who has time for that?! I bet you don’t have time to soak chickpeas overnight and cook them from scratch like solomonov, either.

Here’s my time-saving solution: Simply boil leftover or canned cooked chickpeas with baking soda for twenty minutes.

You can see the difference baking soda makes in the photo below. Do you see how the chickpeas on the right open up more? they also have a significantly smoother texture.

overcooked chickpeas with and without baking soda

Chickpeas are done after a quick rinse under cold running water, which removes the baking soda flavor and chills the chickpeas so the hummus doesn’t develop a foreign film.

Are you as excited about this as I am? You can have this amazing hummus now, not tomorrow! it is not necessary to peel the chickpeas.

I have a few more tips and techniques for making great hummus, so keep reading or scroll down for the full recipe and variations.

best hummus, shown in food processor

how to make the best hummus

1) chickpea puree

Cook canned or leftover cooked chickpeas according to step 1 below. this only adds 20 minutes to the hummus preparation time, and is my number one tip for making the perfect hummus at home.

want to cook your chickpeas from scratch? sure you can, check out the recipe notes.

can you overcook chickpeas in an Instant Pot? I don’t recommend this: you’ll end up with a mess of mashed chickpeas clogging the vent and a puddle of water to cook the chickpeas. that surrounds your Instant Pot. I speak from experience.

2) great tahini

Not all tahini is created equal. When I was in Israel, Israelis spoke of tahini, or “t’hina,” with reverence. i learned that the best tahini comes from ethiopia. store bought tahini in the usa uu. It varies a lot in flavor, with some of them so bad they’ve ruined my hummus.

my favorite brands of tahini? had to try solomonov’s favorite, soom. I found it on amazon (affiliate link) and I have to say it’s worth it. second favourite? trader joe’s organic tahini, which is made from Ethiopian sesame seeds just like the ones in soom. whole foods 365 used to be my go to, but I found some bad jars that tasted so bad I’m scared to try again.

Don’t skimp on the tahini either: you need to use 1/2 cup of tahini per can of chickpeas for a rich and irresistible hummus. I once visited a huge hummus production facility and learned that they often reduce the cost of producing store-bought hummus by using less tahini. sneaky!

3) ice water

why do you always want to mix ice water with tahini? this is another trick i learned on my journey. I can’t find a scientific explanation, but it seems to help keep the hummus light and fluffy, and lightens the color of the tahini to a pale ivory color.

4) freshly squeezed lemon juice

Store-bought lemon juice always tastes stale and sad, and will make your hummus taste stale and sad. buy lemons and your hummus 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 flavor factor to you.

5) garlic softened in lemon juice

Here’s another solomonov trick: If you chop the garlic in a food processor or blender with the lemon juice and let the mixture sit for a few minutes, the garlic will lose its hard, raw flavor and soften. I tried it before and after, and it’s right! here’s serious eats’ scientific explanation for why this works.

6) olive oil, mixed with the hummus and drizzled on top

Solomonov doesn’t mix olive oil into his hummus, but I think a tablespoon makes the hummus taste even more luxurious and creamy. I recommend it!

7) ground cumin

cumin is subtle and offers something of a “je ne sais quoi”, so to speak. it’s a common ingredient in simple hummus recipes and makes the hummus taste a little more special.

hummus with olive oil on top

hummus variations

This hummus recipe is simple (and by simple I mean delicious), but you can mix any of the following with the chickpeas for variations.

  • green goddess hummus: 3/4 cup loose fresh leafy herbs
  • kalamata olive hummus: 3/4 cup pitted kalamata olives
  • Roasted Garlic Hummus: 1-2 heads of roasted garlic cloves
  • roasted red pepper hummus: 3/4 cup roasted red peppers, drained and cut into strips
  • sun-dried tomato hummus: 3/4 cup sun-dried tomatoes packed in oil, rinsed and drained (from a 6.7-ounce jar)
  • toasted sesame hummus: 1/2 teaspoon in hummus, plus 1 teaspoon sprinkled on top
  • hummus garnishes

    • drip of olive oil
    • a pinch of ground sumac, which is gloriously tangy and deep pink, or paprika, which is essentially tasteless but offers a hint of color
    • sesame seeds or seedless spice mix, such as dukkah
    • middle eastern hot sauce, such as zhoug or shatta
    • chopped fresh parsley
    • ultra creamy hummus recipe close-up

      Okay, let’s make some hummus! I’m dying to know how this hummus turns out for you. 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.

      see how to make hummus

      best hummus

Content Creator Zaid Butt joined Silsala-e-Azeemia in 2004 as student of spirituality. Mr. Zahid Butt is an IT professional, his expertise include “Web/Graphic Designer, GUI, Visualizer and Web Developer” PH: +92-3217244554

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