Best Hummus Recipe

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Hummus is one of the most popular dips made with chickpeas, tahini, lemon juice and garlic. There are a ton of recipes, but the recipe that I grew up eating and learned from my Lebanese parents is the best hummus recipe I've ever made. It comes out smooth, creamy and delicious - makes for a healthy snack or appetizer

  • Author: Yumna Jawad
  • Posted:

Best Hummus Recipe

I’ve gotta admit, I’ve only been blogging for 5 years and I’ve never titled any of my recipes “Best [blank] Recipe” ever. But, that’s how much confidence I have in this hummus recipe. I’m going to sound overly confident, but you guys, this is seriously the best hummus recipe. Ever. It’s thick, smooth, rich and ultra creamy – just the way hummus should be!

Best Hummus Recipe - plate of hummus dip with chickpeas, olive oil, paprika and parsley

What is Hummus?

By now hummus has become pretty mainstream, and is sold in all grocery stores. It’s essentially a Middle Eastern dip or spread that’s made by blending chickpeas, tahini (sesame paste), lemon juice, garlic and salt. Then, it’s served with extra virgin olive oil and traditionally eaten with pita bread. This hummus recipe is the basic classic traditional hummus that I grew up eating. I learned it from both my parents, one who likes it extra lemony, and the other who likes it extra garlicky. I think I’ve found the right balance to make the best hummus recipe.

Two Other Hummus variations you might like:

Tips for Making the Best Hummus Recipe

First, because there are only 4 main ingredients in the basic hummus recipe, each of those ingredients has to be high quality! What do I mean by that?

  1. Chickpeas: Ideally you want to pressure cook organic dry chickpeas to get the best results. But, peeling the skin off canned chickpeas will take less time, and I think has pretty good results! The best way I found to do this is to soak the chickpeas with boiling water and baking soda. Use 1.5 teaspoon of baking soda per 14 ounce can. Then rinse with cold water and rub the skin off the chickpeas.
  2. Tahini: Make sure the tahini is not separated. If it does get separated in the jar, give it a good stir before adding it to the food processor.
  3. Lemon: Freshly squeezed. Always.
  4. Garlic: Using fresh garlic is best. And if there are any green sprouts growing in the middle, it’s best to remove those before adding to the food processor.

Making the best hummus recipe: two plates - one with peeled chickpeas and the other with the peel from the chickpeas

Second, use ice cubes when blending the hummus in the food processor. It gives it a freshly churned ice cream-like texture.

Note: I doubled the recipe in my photos here.

Making the best hummus recipe: two plates - pureed chickpeas in a food processor with lemon juice, tahini, garlic and ice cubes

Third, to get the perfect consistency, try adding hot water slowly while the food processor is running and after everything has blended. It will create a silky texture.

Making the best hummus recipe: two plates - food processor showing final pureed hummus with a small spatula

Finally, a strong blender is essential. And it’s important to blend on high for several minutes to get super smooth hummus.

Best Hummus Recipe - plate of hummus dip with chickpeas, olive oil, paprika and parsley

I hope you love this healthy-ish feelgood best hummus recipe. If you make it, please leave me a comment telling me how you like it, or use hashtag #feelgoodfoodie on Instagram so I can see your recreations.

5 from 3 votes
Best Hummus Recipe - plate of hummus dip with chickpeas, olive oil, paprika and parsley
Best Hummus Recipe
Prep Time
20 mins
Total Time
20 mins
 
Hummus is one of the most popular dips made with chickpeas, tahini, lemon juice and garlic. There are a ton of recipes, but the recipe that I grew up eating and learned from my Lebanese parents is the best hummus recipe I've ever made. It comes out smooth, creamy and delicious - makes for a healthy snack or appetizer
Course: Appetizer
Cuisine: Mediterranean
Keyword: Chickpea Hummus, Homemade Hummus
Servings: 6 servings
Calories: 95 kcal
Author: Yumna Jawad
Ingredients
  • 1 15 oz can chickpeas/garbanzo beans
  • 4-5 ice cubes optional
  • 3 Tbsp lemon juice
  • 2 Tbsp tahini
  • 2 garlic cloves
  • 1/2 tsp salt
  • 1-2 Tbsp hot water to help blend it as needed
  • Extra virgin olive oil for serving
  • Paprika or sumac, for serving
  • Fresh parsley for serving
Instructions
  1. Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).
  2. Drain the garbanzo beans and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.
  3. While the food processor is running, add the ice cubes, lemon juice, tahini, garlic clove and salt, and blend for about 5 minutes until smooth. Once everything is blended, you can slowly add hot water while the machine is running to get a smoother texture.
  4. Taste and adjust as needed by adding more lemon juice or salt.
  5. Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon to create swirls.
  6. Drizzle with olive oil, sprinkle with sumac and fresh parsley.
  7. Serve cold or at room temperature.
Recipe Notes
  • Tools: I love using a strong blender to make humms. I currently use this Kitchen Aid blender
  • Storage: Store any leftover hummus in an airtight container for up to 1 week
Nutrition Facts
Best Hummus Recipe
Amount Per Serving (1 g)
Calories 95 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 393mg 16%
Potassium 132mg 4%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Protein 4g 8%
Vitamin A 0.2%
Vitamin C 4.2%
Calcium 3.4%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.
BEST Hummus Recipe. This is the best hummus recipe - tried 100 times & true! It's made with 4 simple ingredients and comes out smooth, creamy & delicious - a very healthy snack. | Healthy Snacks | Chickpea Recipes | #appetizers #snacks #hummus #chickpeas #feelgoodfoodie

Comments

  • Reply
    Mary
    September 22, 2018 at 10:14 am

    Hello Youmna, My daughter is studying in Montreal and send me many watsapp : “how do i cook and Peel eggplants for moutabbal , how much lemon…” regarding hommos I just sent the link feelgoodfoodie the pictures are great ….

    • Reply
      Yumna Jawad
      September 22, 2018 at 8:04 pm

      Aww, that’s amazing! I’m actually getting ready to update my moutabbal recipe on the blog since the pictures are really old. Stay tuned for that and you can send it to your daughter too. I really appreciate it!

  • Reply
    Yumna Jawad
    August 3, 2018 at 2:18 pm

    Yum!!

  • Reply
    Andrea
    June 4, 2018 at 5:57 am

    Used your recipe to make the best hummus ever. Love the ice cube tip.
    It makes it cold & creamy

  • Reply
    Mariam
    June 1, 2018 at 2:34 pm

    Can’t wait to try this for iftar tomorrow! How many cloves of garlic btw ? 🙂

    • Reply
      Yumna Jawad
      June 1, 2018 at 9:24 pm

      yay! Hope you love it! And oops left that out of the ingredients (fasting brain!) I used 2 garlic cloves but in the pictures I made a double batch with 4 garlic cloves.

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