Ready to learn how to make creamy hummus? Homemade hummus is so much better than store-bought, and the best part is, it’s super-simple.
To make the hummus ultra-smooth and creamy, some recipes call for peeling individual chickpeas. Not this one!
In the video below, I show you how to achieve the perfect creamy texture with a much simpler technique.
In this recipe, I use canned chickpeas and loads of tahini. Another issue I commonly find is that people don’t add enough tahini. I used to be guilty of this as well! More tahini = more flavor and contributes to the overall texture.
I hope you love this homemade hummus recipe as much as I do. Enjoy!
The Perfect Hummus
The trick to creamy, dreamy hummus lies in boiling chickpeas with a bit of baking soda, and adding loads of delicious tahini.
1 can chickpeas, (drained and rinsed)
½ teaspoon baking soda
2 cloves garlic
Juice of ½ to 1 lemon
¾ to 1 teaspoon kosher salt
½ cup tahini
½ to 1 teaspoon cumin, coriander, or pimentón((optional))
¼ cup ice water
Extra-virgin olive oil
Flaky sea salt
Place chickpeas in a small saucepan and cover with water by 1 to 2 inches. Add baking soda and boil for 20 minutes. Rinse and drain chickpeas.
In the bowl of a food processor, pulse garlic, lemon juice, and kosher salt until garlic is chopped. Allow to sit for 5 to 10 minutes (this isn’t necessary but helps remove the raw bite from the garlic).
Add tahini and process for a few minutes until creamy. Add ¼ cup ice water and process again.
Add chickpeas and spice, if using. Once hummus is smooth and creamy, pour in a healthy drizzle of olive oil while machine is running. Taste; add additional lemon or salt if necessary.
Transfer to a serving bowl and finish with a drizzle of good olive oil, a sprinkle of flaky sea salt and your choice of toppings. Serve with your favorite crudité or chips.
Aleppo pepper, chopped herbs (chives, parsley, cilantro, or mint work well), and sesame seeds
Chopped avocado and za’atar tossed with olive oil, lemon juice, and kosher salt to taste