Best Hummus RecipeJump To Recipe
- Serves: 6 servings
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
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!
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:
- Avocado Hummus – hello beautiful marriage of guacamole and hummus!
- Hummus with Ground Beef – when you want hummus to be your main meal!
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?
- 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.
- 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.
- Lemon: Freshly squeezed. Always.
- 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.
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.
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.
Finally, a strong blender is essential. And it’s important to blend on high for several minutes to get super smooth hummus.
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.
- 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
- Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).
- 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.
- 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.
- Taste and adjust as needed by adding more lemon juice or salt.
- Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon to create swirls.
- Drizzle with olive oil, sprinkle with sumac and fresh parsley.
- Serve cold or at room temperature.
- 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