The Best Hummus
Learn how to make the best homemade hummus! It's ultra creamy, dreamy and light. This hummus recipe is easy to make, too—no need to peel your chickpeas!
Updated by Kathryne Taylor on August 29, 2024
The best hummus is lusciously creamy, yet somehow light and fluffy. It’s beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita bread. It’s nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic.
I encountered the most delicious hummus at Aladdin Cafe, a local Mediterranean restaurant. That hummus met all of the above characteristics, and I was hoping the owner might enlighten me with his techniques. When I asked, though, he replied, “It’s a secret,” with a sly smile and walked away.
I went home determined to learn how to make magnificently creamy hummus. First, I took the fancy flavorings out of my other hummus recipes to make plain hummus. It was dense, a little gritty, and harshly garlicky. I was so disappointed.
Next, I went to Google and opened up a million tabs to learn everything about hummus. You know me. Ten hummus attempts later, I’m ready to share all of my hummus tips and tricks with you. Get ready to make the best hummus of your life!
The internet at large raves that an Israeli chef named Michael Solomonov makes the very best hummus. It’s so good that Bon Appetit named his hummus their 2015 Dish of the Year. That’s some serious hummus.
Solomonov’s secret? He uses chickpeas that have been cooked until they’re so tender, they’re mushy.
He cooks his chickpeas with some baking soda, too. According to Bon Appetit, baking soda “raises the pH of the water and helps the little guys break down to a soft, pulpy mass… perfect for an ultra-smooth purée.”
Overcooked chickpeas seemed like a promising idea to me. You see, I once tried to make hummus with canned chickpeas that were oddly undercooked, and they made terrible hummus. No matter how long I blended the hummus, those undercooked chickpeas never blended into creamy oblivion.
Plus, baking soda helps break down the chickpea skins, which means you do not need to peel off the skins individually. Who has time for that?! I bet you don’t have time to soak your chickpeas overnight and cook them from scratch like Solomonov, either.
Here’s my time-saving solution: Just boil canned or leftover cooked chickpeas with baking soda for twenty minutes.
You can see the difference that baking soda makes in the photo below. See how the chickpeas on the right are popping open more? They are significantly softer in texture as well.
The chickpeas are ready to go after a quick rinse under cool running water, which rinses off the baking soda flavor and cools the chickpeas so your hummus doesn’t develop a weird outer film.
Are you as excited about this as I am? You can have this incredible hummus now-ish, not tomorrow! No chickpea peeling required.
I have a few more tips and techniques to making great hummus, so read on or scroll down for the full recipe and variations.
How to Make the Best Hummus
1) Mushy chickpeas
Cook canned or leftover cooked chickpeas according to step 1 below. This only adds 20 minutes to your hummus-making time, and it’s my number one tip for making perfect hummus at home.
Want to cook your chickpeas from scratch? You sure can—see the recipe notes.
Can you over-cook your chickpeas in an Instant Pot? I don’t recommend it—you’ll end up with a mess of chickpea mash clogging your vent and a puddle of chickpea cooking water surrounding your Instant Pot. I speak from experience.
2) Great tahini
All tahini is not created equally. When I was in Israel, Israelis’s spoke of tahini, or “t’hina,” with reverence. I learned that the best tahini comes from Ethiopia. Store-bought tahini in the U.S. varies widely in flavor, with some of them so bad that they’ve ruined my hummus.
My favorite brands of tahini? I had to try Solomonov’s favorite, Soom. I found it on Amazon (affiliate link) and I have to say that it is worth it. Second favorite? Trader Joe’s organic tahini, which is made from Ethiopian sesame seeds like Soom’s. Whole Foods 365 used to be my go-to, but I encountered a few bad jars that tasted so bad, I’m afraid to try again.
Don’t skimp on the tahini, either—you need to use 1/2 cup tahini per can of chickpeas for rich and irresistible hummus. I once toured an enormous hummus production facility and learned that they often reduce the cost of producing store-bought hummus by using less tahini. Sneaky!
3) Ice-cold water
Why do you always want to mix ice-cold water with tahini? This is another trick that I learned on my trip. I can’t find a scientific explanation, but it seems to help make the hummus light and fluffy, and lightens the color of the tahini to a pale ivory color.
4) Fresh-squeezed lemon juice
Store-bought lemon juice always tastes stale and sad, and it will make your hummus taste stale and sad. Buy lemons and your humus 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 tang factor up to you.
5) Garlic, mellowed in lemon juice
This is another trick from Solomonov—if you mince the garlic in the food processor or blender with the lemon juice and let that mixture rest for a few minutes, the garlic will lose its harsh, raw bite and mellow out. I tried it before and after, and he’s right! Here’s Serious Eats’ scientific explanation for why this works.
6) Olive oil, blended into the hummus and drizzled on top
Solomonov doesn’t blend any olive oil into his hummus, but I think that one tablespoon makes the hummus taste even more luxurious and creamy. I recommend it!
7) Ground cumin
The cumin is subtle and offers some “Je ne sais quoi,” if you will. It’s a common ingredient in plain hummus recipes, and makes the hummus taste a little more special.
Hummus Variations
This hummus recipe is plain (and by plain, I mean delicious), but you can blend any of the following in with the chickpeas to make variations.
- Green goddess hummus: 3/4 cup loosely packed fresh, leafy herbs
- Kalamata olive hummus: 3/4 cup pitted Kalamata olives
- Roasted garlic hummus: Cloves from 1 to 2 heads of roasted garlic
- Roasted red pepper hummus: 3/4 cup roasted red peppers, drained and sliced into strips
- Sun-dried tomato hummus: 3/4 cup oil-packed sun-dried tomatoes, rinsed and drained (from one 6.7-ounce jar)
- Toasted sesame hummus: 1/2 teaspoon in the hummus, plus 1 teaspoon drizzled on top
Hummus Garnishes
- Drizzle of olive oil
- Sprinkle of ground sumac, which is gloriously sour and deep pink, or paprika, which is basically flavorless but offers a splash of color
- Sesame seeds or seeded spice blend, such as dukkah
- Middle Eastern hot sauce, such as zhoug or shatta
- Chopped fresh parsley
Ok, let’s make some hummus! I’m dying to hear how this hummus turns out for you. Please 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.
Watch How to Make Hummus
Best Hummus
Learn how to make the best homemade hummus! It’s creamy, dreamy and light. This hummus recipe is easy to make—no peeling chickpeas or overnight soak required. Recipe yields about 2 cups.
Ingredients
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- ½ teaspoon baking soda (if you’re using canned chickpeas)
- ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
- 1 medium-to-large clove garlic, roughly chopped
- ½ teaspoon fine sea salt, to taste
- ½ cup tahini
- 2 to 4 tablespoons ice water, more as needed
- ½ teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley
Instructions
- Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
- Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
- Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
- While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
- Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
- Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
- Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
Notes
Recipe adapted from Michael Solomonov, via The New York Times and Bon Appetit, and Yotam Ottolenghi.
How to cook dry chickpeas in a hurry for this recipe: In a large saucepan, combine 5 ounces (¾ cup) dried chickpeas and ½ teaspoon baking soda, and fill the pot with water. Bring the mixture to a boil over high heat and skim off the surface foam as needed. Continue boiling over medium-high, adding more water if you start running out, until the chickpeas are very mushy and falling apart, about 1 hour to 1 hour 15 minutes. Drain in a fine-mesh colander, rinse under cool running water, and drain well before using. Start the recipe at step 2.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Kate, you are not kidding claiming this is the BEST. I did successfully instant pot the chickpeas which saved a lot of time. The instructions you provide are invaluable; always appreciate your attention to detail. Thank you for another fabulous recipe.
I’m glad you loved it, Kathy!
Very good recipe! Tried several and this one is the best
Wow. I didn’t expect this to actually be restaurant authentic hummus. I went a little extra and did pull out some of the skins bc they were sitting on top. also added an extra garlic clove. I’ll never make it anyway other than this.
thanks for perfecting!!
You’re welcome, Michelle!
Shouldn’t the recipe read use the baking soda if you’re NOT using canned chickpeas? Thank you.
Hi Tami, you will want to use it on canned as well to get the best results.
I tried this recipe a few days ago, a, “dry run”, for a Thanksgiving appetizer. It was Wonderful. Creamy and oh, so delicious. I’m definitely making this for Thanksgiving. Thank you for giving us this recipe.
Me and my husband have been making this recipe a while now. It is our favourite hummus recipe, so I thought I should finally take the time to leave a review. 5 srara hands down. Thanks so much for sharing!
Outstanding recipe. My favorite part is when my friends ask where I bought it, Cookie and Kate baby. The ink on this recipe must be wearing out, it’s fab. Thanks
Wow what a game changer !!!!! I boiled my tin of chick peas for an hour with bicarbonate soda, then blended them with the other ingredients, final product was amazing!!!! Thank you so much ☺️ so creamy and delish
You’re welcome, Janice!
Perfection (mouth wateringly creamy & rich)! I’m so glad I found this recipe! And really easy to follow :)
Thanks for posting!
You’re welcome, Christine!
Is it possible to freeze it, then thaw when you want it? Also is it possible to make it with out tahini?
Thank you so much. Looks mouth watering by the way… ;)
I tried this recipe a few days ago, a, “dry run”, for a Thanksgiving appetizer. It was Wonderful. Creamy and oh, so delicious. I’m definitely making this for Thanksgiving. Thank you for giving us this recipe.
Hummus is one of my favorite snacks. This has to be the best recipe so far! Thank you for your persistence. I’m a spice gal and love jalapeno hummus. I wondered if you’ve made it or can share some tips for adding onto this wonderful recipe.
Excellent. Been trying different recipes and this is the best! Thank you!
PS I rated this 5 stars but the webpage might have not registered all of them!
My biggest problem with this recipe is that my kids and husband will no longer eat store bought hummus because they ONLY want this hummus. I always double, if not triple the batch. It’s THAT good!!
That’s great, Maureen!
Hi, Kate! I printed your Best Hummus recipe and noticed that the box for doubling, tripling also shows up. Just wondering if the box could be omitted from the printed copy?
Thanks,
Trish
Hi Trish, I don’t have the option. Sorry! But the option you chose to print should be highlighted to show the scale of the recipe. I hope that makes sense.
Hi.Can.I.cook.the.raw.chickpeas.in.a.slowcooker.on.high?As.we.have.only.gas.&.to.cook.for.hours.would.be.impractical.
Thank.you.
Kind.regards
Tia.x
I haven’t tried it, sorry!
Do you keep the pot covered when boiling canned chickpeas? I’ve made this many times and usually do so but the last few times it starts foaming over. I lower the heat and lift the lid but would rather not have to babysit the pot.
Thanks for so many delicious recipes!
No need to cover, Jodi.
Absolutely DELICIOUS!!!! I used the baking soda with the canned chick peas and that worked great in softening the peas. I used ice cold juice from the canned chick peas instead of water, just to keep a rich flavor. I will never buy store bought hummus again.
Hooray! That’s great to hear.
It comes out as a superstar every single time :) Great recipe!
So amazing! I used the variation to make roasted red pepper hummus and increased the cumin to a full teaspoon. The flavor is fantastic and it is so smooth and delicious, thank you!
You’re welcome, Tracey!
Thank you Kate! This really is the best my husband cannot get over how smooth the hummus is and is still talking about it three days later. He’s been trying to figure out how to get smooth hummus for years. I made this recipe Saturday and he said “now THAT is smooth”. :)
Can you mix by hand if you don’t have a food processor?
I don’t think you will get the same consistency.
Wow, very good. Air hump worthy for sure! I am going to experiment with some different tahini brands. The extra boil with baking soda is a game-changer! I rarely ever read the body of cooking blogs (usually just jump to recipe), but read every word. Thanks!!!
You’re welcome, Chris! Thank you for your review.
Superb. This is by far the best recipe I’ve used and the results are amazing. The tips and tricks are what sets this apart (baking soda, ice-cold water, steeping the garlic in lemon juice) and make all the difference. And yes, using a good quality tahini is vital.
Your recipe…is THE BEST HUMMUS RECIPE IN THE WORLD 100%
Making sure that you follow every ingredient and method will ensure a game changing hummus….get ready for the accolades….and say “you’re welcome”
Pillowy soft…winner
So just to be sure, if using canned peas follow the instructions in step #1 as they are written and proceed to the next steps.
This was simply delicious!!
Great to hear, Monique!
Luv luv luv this! thx so much.
You’re welcome, Lyssa!
A friend of mine brought this hummus to a party. I nearly took the entire bowl in the other room, so we could be alone. She told me it was yours, Kate. Making it today for the first time! :)
Your hummus recipe is delicious and easy. I had the hummus in Jerusalem.
Thank you.
Fantastic hummus recipe. So smooth and easy to make. Topped it with ground lamb sauteed with onion, coriander, cumin, cinnamon and ground pepper. Great meal. Thanks for sharing!
I have made this humus countless times. Never fails. Perfect. Thanks
THE best hummus I have EVER made!! The Green, a Mediterranean restaurant in Scottsdale, Arizona, has the most delicious hummus ive ever had until now. This is better than theirs.
Thank you so much! This was going to be my last effort on making home made hummus. I’m so glad I tried just one more recipe. So glad.
Thank you!!!
Thank you, Kathryne, for this recipe! It turned out great and is the closest thing I have tasted to my husband’s recipe (minus the cumin, plus a little hot sauce). Joe passed away in March and no one in his Lebanese family could make hummus like him. This is the best and makes me feel closer to him that I could almost duplicate his hummus.
THIS IS SCRUMPTIOUS, TEN OUT OF TEN
I have always been intimidated to make hummus but I made your recipe and it was so easy to make and it was creamy, smooth and absolutely delicious!! No more store bought hummus for this girl! I served it with naan that I heated in a pan and cut in triangles. Thank you so much for this recipe!!
FYI-I cook Garbanzo Beans in my instant pot forever and I have never had a mess, or anything go wrong.
THE best hummus recipe ever! Thank you for sharing all your wonderful recipes!
We’ve been making hummus for years now ever since visiting Israel almost a decade ago. I could never get it as cream and light as it was in Israel. This is the best hummus I’ve ever made. My husband just kept saying that again and again. Thank you for putting all the tips in one place. I had also read about Solomonov and some of his tips but your recipe made it so easy. Thank you so much for sharing. My family loves hummus and finally it taste just as good at home as it does at our favorite restaurants.
First time I’ve made hummus at home and it turned out really tasty. The recipe is easy to follow and the finished product is creamy and beautiful. My Vitamix was not happy, though. It struggled with the thickness even though I added a lot of extra ice cold water. It is also impossible to remove the hummus that is under the blades. That’s not a problem with the recipe, but with the appliance I chose to use. Next time, I’ll use my food processor
The fresh chickpeas need to be soaked overnight before cooking
Perfect every single time!!
I’m confused. It says next to the baking soda “if you’re using canned chickpeas” but the recipe only mentions it for when cooking raw chickpeas? Is this a typo? I’m assuming it should say “unless you are using canned chickpeas”?
You can use an immersion blender instead
So dang delicious. Our family favourite, by far!
Just made this. I’ve never made hummus before and it turned out perfect!! I tripled the recipe for a party and it was a hit!
I don’t really leave comments, but this recipe. I’ve probably made it 20 times or more now over the past few years. It’s so delicious, always comes out well.
I know it so well I just open the recipe up for reference.
The Best hummus!
I’ve tried many hummus recipes and this was my 1st x for yours. I’ve made many many of your recipes so I anticipated this would come out great… but cooking the canned chickpeas was something new and I had a few doubts as I was preparing this. Color me converted as This was Phenomenal. Soooo buttery and flavorful. We Loved it.
WOW! My family and friends are very excited about this recipe. My friends told their families! I make this every week and I started to make double batches now! Thank you! I use garlic powder instead or raw garlic, tho
The BEST hummus recipe!
Delicious, fluffy, creamy, dreamy! Cannot even compare this to store bought hummus. Well worth the work. Thanks for doing all the leg work on this perfect recipe!
I’ve been making my own hummus for a year now so that I can cut canola oil out of my diet but I’d come to accept that it would never be smooth like the store bought version. This is the best recipe and now my home-made hummus is better than the store brands. Thank you so much sharing your secrets.
This is a fabulous recipe. Smooth, creamy and wonderful with just about anything. I’m now very curious if this will work with other beans, like cannellini or black beans. We love hummus dips with different beans!
Awesome recipe!! Sooo creamy and versatile. Making home made hummus again. This actually makes a lot lol.
I was in the middle of making this when my food processor gave up… good thing I still had my old one
Thank you so much Kate for this delicious recipe. I had it in a wild rice and veggie bowl for lunch. Another one of your delicious ideas!
I used 2 cups dry chickpeas and had extra to freeze. Easy to make and boiled like crazy for 1 hour 15 minutes. I had no trouble with sticking to pan or burning. It is smooth, creamy and very tasty. Great !