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Dave's Recipes

Best Hummus

Recipe by user david

A creamy, dreamy, and light homemade hummus recipe that's easy to make with no peeling or soaking required.

Prep: 20 min Cook: 20 min

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Serves 2

This Best Hummus recipe yields about 2 cups of smooth and flavorful hummus perfect for dipping or spreading. Made with either canned or cooked chickpeas boiled to softness, and blended with lemon juice, garlic, tahini, and spices, it offers a creamy and light texture without the need to peel chickpeas. Ideal as an appetizer or side, this recipe includes tips like resting the garlic mixture for mellow flavor and adjusting salt and lemon juice to taste. Garnish with olive oil, zhoug sauce, sumac, paprika, or fresh parsley to suit your preference. The hummus keeps well refrigerated for up to a week.

  • 1 can chickpeas (19 oz) or 2 cups (366 g) cooked chickpeas
  • 1⁄2 tsp (3 g) baking soda
  • 1 can chickpeas (19 oz) or 2 cups (366 g) cooked chickpeas
  • 1⁄2 tsp (3 g) baking soda

Place chickpeas and baking soda in a medium saucepan and cover with several inches of water. Bring to a boil over high heat, then reduce heat to prevent overflow and boil for about 20 minutes until chickpeas look bloated, skins fall off, and are very soft. Drain and rinse under cool water for 30 seconds. Set aside.

  • 1⁄4 cup (60 g) lemon juice
  • 1 clove garlic, roughly chopped
  • 1⁄2 tsp sea salt, to taste
  • 1⁄4 cup (60 g) lemon juice
  • 1 clove garlic, roughly chopped
  • 1⁄2 tsp sea salt, to taste

In a food processor or high-powered blender, combine lemon juice, garlic, and salt; process until garlic is very finely chopped. Let rest 10 minutes or longer to mellow garlic flavor.

  • 1⁄2 cup (125 g) tahini
  • 1⁄2 cup (125 g) tahini

Add tahini to the processor and blend until the mixture is thick and creamy, scraping down the sides as needed.

  • 2 Tbsp to 1⁄4 cup (30 to 59 g) ice water
  • 2 Tbsp to 1⁄4 cup (30 to 59 g) ice water

While running the processor, drizzle in 2 tablespoons of ice water. Scrape down and blend until ultra smooth, pale, and creamy. Add 1 to 2 more tablespoons of ice water if tahini is extra thick.

  • 1⁄2 tsp ground cumin
  • 1 Tbsp extra-virigin olive oil
  • 1⁄2 tsp ground cumin
  • 1 Tbsp extra-virigin olive oil

Add ground cumin and drained chickpeas to the processor. While blending, drizzle in olive oil. Blend about 2 minutes until super smooth, scraping sides as necessary. Add more ice water by tablespoon if needed to reach creamy texture.

Taste and adjust seasoning by adding more sea salt and lemon juice as desired for flavor and zing.

Taste and adjust seasoning by adding more sea salt and lemon juice as desired for flavor and zing.

  • 1 extra-virigin olive oil (optional)
  • 1 zhoug sauce (optional)
  • 1 ground sumac (optional)
  • 1 paprika (optional)
  • 1 fresh parsley (optional)
  • 1 extra-virigin olive oil (optional)
  • 1 zhoug sauce (optional)
  • 1 ground sumac (optional)
  • 1 paprika (optional)
  • 1 fresh parsley (optional)

Scrape hummus into a serving bowl or platter, create swooshes with a spoon, and top with garnishes of choice such as olive oil, zhoug sauce, sumac, paprika, or fresh parsley. Serve.

Sources:

Category:

Sauces, Spice Mixtures

Notes

No peeling chickpeas or overnight soak required for this recipe.

Let the lemon juice, garlic, and salt mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.

Add ice water gradually to achieve the desired creamy texture.

Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

Nutrition Information

Nutrient Per Serving Total
Calories 684 1368
Protein 25.3g 50.6g
Fat 44.7g 89.4g
Saturated Fat 5.6g 11.2g
Carbohydrates 47.7g 95.4g
Fiber 5.5g 10.9g
Sugar 0.8g 1.5g
Sodium 851mg 1703mg
Cholesterol 0mg 0mg

Per serving values based on 2 servings.

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