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.
Hello ! I absolutely agree that the Hummus recipe has to make this list. It’s perfection!!! I had hummus at a lovely Mediterranean restaurant and instantly became obsessed with making hummus. When I came home that same evening I set out trying to find the absolute best recipe for a classic hummus. Yours is it! I have been making hummus for a long time, but I have been making it wrong (who knew that chickpeas should be boiled?!?!?) I followed your recipe explicitly and I’m so glad I did. When you mentioned Yotam Ottolenghi in the write up, I knew it had to be a winner.
Thank you and Cookie for all the fantastic recipes. Happy New Year
I agree! Thanks for sharing, Agata. I appreciate the review. Happy New Year!
This might have been the best hummus I’ve tried. I really appreciate your attention to details such as the texture and a bit of science to explain things. You are right about the tahini; used the last of a bottle and opened another by a different company and was surprised with the difference in flavor. More lemon fixed it. Will be visiting new middle eastern grocery store for resupply. Much thanks.
You’re welcome, Rodney! I’m glad you liked it. I appreciate the review.
Question: You write about how there is “no need to peel the chickpeas” but does this mean I was supposed to pick out the shells before putting them in the food processor? I tried taking some out but then got lazy and left a bunch in and blended them in. What was I supposed to do with the shells that peeled off in the pot while they were cooking? I think this turned out great anyway. Added a sprig of rosemary like my favorite Skokie restaurant Libertad uses with their hummus. Thank you for making everything looks so beautiful
You don’t need to worry about the shells! The additional cooking with the baking soda helps break them down. I’m glad you loved it!
Boiling the canned chickpeas with baking soda is a game changer! Definitely worth it if you don’t mind a little more work for a lot more flavour/texture! I ended up adding more lemon juice, salt, and cumin, too.
Thanks for sharing, Isabel! I’m glad you though it was worth the effort.
Incredibly delicious! It was the best dish at our dinner table.
I’m happy you loved it, Patricia! Thanks for your review.
Best hummus ever. Great recipe n turned out light n tasty as promised.
So great to hear!
Great recipe! Boiling the chickpeas makes all the difference along with the ice cold water. Creamy and fluffy!(the shells left in the strainer were not an issue) I used Brad’s Organic Tahini and it tasted excellent!
It really does! Thanks for sharing your experience, Steve. I appreciate the review!
Your “Best Hummus” recipe was brilliant. I’ve only made hummus once before and wasn’t impressed, and have bought many brands over the years, but yours was fabulous – and so easy! Super-smooth, light and creamy and delicious. I’ll never buy it ready-made again. I served it at a party this New Years’ Eve here in Australia and it was proclaimed the absolute best. Many thanks, and congratulations!
I love hummus. This is the creamiest best tasting hummus I’ve ever eaten. Even my husband, who usually won’t touch hummus, really liked it (like seconds and thirds!). I took it to a family dinner and my hummus bowl was wiped clean. I’m saving this recipe!
Hooray! I’m glad you husband even liked it. Thanks for the review, Rachel!
This is a great recipe – thank you for posting!! I’ve made it multiple times and my mom has also. We all think its the best hummus we’ve ever made.
This last time I made it, I used my instant pot to cook dried chickpeas for 50 mins at high pressure (per Melissa Clark’s instant pot hummus recipe). After naturally releasing the pressure, I added baking soda and used the sautee function to boil the chickpeas for 20 mins. It got really foamy after a few minutes, but I stirred, and that never happened again. It worked great and I didn’t have to dirty a separate pot (I am so lazy about cleaning).
Thanks again!!!
Thanks or sharing how this worked in your instant pot! I appreciate your feedback and review, Kelly.
I just chucked the baking soda in at the start and had no problems, I think as long as you do NPR it’s fine
This was my first time making my own hummus and it turned out better than expected. So delicious. Now I won’t want to buy it in the grocery store anymore.
I’m glad you tired it and loved it, Valery! Thanks for your review.
What a delicious hummus!! I loved it, smooth creamy and zingy, thank you from me and my 2 year old :-)
You’re both very welcome! I love that your little one liked it too!
My new go-to hummus. Next time I’m going to sub the tahini for tahini ingredients (starting with 1/2 cup toasted sesame seeds + 2 Tbl oil) and work on it until it’s right. I’ll always boil my chickpeas for hummus in the future. Thanks.
You’re welcome, Kim!
I made this and it was one of the best hummus recipes I’ve EVER had!
Great, Jessica!
I followed the recipe closely with Simple Truth Organic (Kroger house brand) Tahini and Chickpeas. It turned out fantastic. Great canvas to start tweaking the garlic, cumin, lemon, and salt to exactly fit my tastes. Thanks for the recipe!
Thanks for sharing, Thomas!
Why is Hummus sooooo addicting? Once again, the best!!
I know! Thanks for your review, Sue.
OMG this is the best Hummus recipe ever. It’s soft smooth and tastes incredible. Thank you so much for sharing it, my go to recipe now.
Going to use it tonight in a roasted Spanish vegetable filo parcel…. I know it will be amazing
Hooray! I’m glad you think so. :) I appreciate the review!
I’n dying to try this but am sensitive to citrus. If I use a rice vinegar instead will it be palatable? Or are there other suggestions to substitute for the lemon juice?
Hi Christina, that’s a good question. Tahini is nice and tangy on its own, so I wonder if you could get away with substituting water for the lemon juice. That might be worth trying. Or you could use half water and half rice vinegar to be more cautious with the vinegar flavor. Hope that helps!
Just want to let you know that I’ve been making hummus the wrong way for 6 yrs!!! I got the recipe from a Palestinian friend but he was not very detailed as to how to make it and suffered 6 yrs over it.
Your recipe fixed that! OMG! the texture and color!! and the chemistry!
I still have to play with the tahini and lemon quantities, I don’t think the flavors are completely balanced but I’m getting close.
Thanks!
Oh no! But, I’m glad this recipe did just the trick. Thanks for sharing, Gabby!
can I make this in a blender? any suggestions when using a blender?
Hi Daisy, you can! You might need to stop more often to scrape down the sides if the mixture gets stuck. This works better in a high-powered blender (like a Vitamix).
A nice clean recipe, and I like the science beyond part of it.
However, I much prefer a little texture to my hummus so I was mindful of blending everything else before adding the chickpeas for a quick spin. I also added some more cumin, and a little smoked paprika plus a handful of fresh coriander/cilantro.
I was hopeful of saving some for tomorrow, oh well I’ll have to make more!
Thanks for sharing!
Wow!!! I’m so glad i found this. Adding the ice water is a great idea! This is the best hummus I’ve ever made and it will deff be a keeper for my recipe book. Thank you so much. I highly recommend this recipe.
I’m happy you found it too, Tracey!
Yesssssss. Smooth as silk. I boiled dried chickpeas and left skins on. It was perfect. I’m never skinning another chickpea…ever. Thank you.
I love your description! That’s perfect hummus. Thanks for sharing, Den!
This IS the best hummus! I added @ 1/4 C of chopped kalamata olives to the recipe and it is fantastic. The smooth texture and flavour make this the best hummus I’ve ever made. Thank you for your all your hummus tips. On a funny note, the finished product looks like chocolate mousse due to the olives.
Fabulous…first try I blended all at same time and it works as well. To make a difference you can add cooked beetroot, very delicious
I love hearing you agree it’s best! Thanks for sharing your take, Lorraine!
This is the best recipe! It was easy to make and perfectly smooth. I will be making this again!
Thanks so much, Kim!
Your hummus recipe is amazing. I have tried to make it for years with dismal results. Oh so smooth and fluffy with wonderful flavor, this will be a staple in my house. My husband is still licking the processor bowl.
That’s fantastic. I can just see it now, ha! Thanks for sharing, Julie. I appreciate your review.
This is awesome
Thank you, Cyndi!
This process was way too complicated and took 2 hours too long. Please say in your description this is not for the novice or busy working parent. Spent 2.5 hrs simmering, waiting, blending. Why boil for 20 min with baking soda and strain through a mesh seive?? Should have warned us that this process would take an hour. And ice water?? Thanks for taking the time to post this but it should come with a warning for those who don’t have the luxury of spending more than 3 hrs to make hummus and end up with a sink full of pots, sieves, etc to clean up afterwards.
Hi Susan, I’m sorry to hear that you were disappointed by this recipe. I’m not sure why yours took so much longer. Did you start with canned chickpeas? Thank you for sharing your feedback!
Susan, I can’t believe you used canned beans like the recipe called for. Within 20 minutes these hard canned beans became soft and perfect for hummus. The baking soda ensures that!!!
Made this today and it came out great!!
I don’t think I drained my chickpeas well enough (or too much ice water) so mine came out a bit thinner, but otherwise flavors and smoothness was perfect!
Thank you for posting this!
Thank you for sharing, Roma!
This is the best!! Literally have tried to make homemade hummus many times before and always failed- but this is delicious and I love it!
That’s wonderful, Olivia! Thanks for trying my recipe and for your review.
Kate: I wish you had a filter to focus on comments made by people who’ve actually used your recipe. Minimalist Baker does this and it’s ever so helpful. Having to wade through several “this looks good, can’t wait to make this” adds no value to my experience as a recipe-follower.
I really want to hear from those who’ve actually made the recipe!
Anyways, I find your recipes incredibly useful. Just a thought to improve the user experience of your site and take it to the next level.
//
The Hummus Recipe:
I made this recipe.
I made it exactly as written.
I sourced Soom hummus from Amazon.
I used Garden of Eden canned garbanzo beans. I doubled the recipe. My can of garbanzo beans was 29 ounces. I knew it was going to be a good so I made a lot to share with my partner.
I only had to boil my canned Garden of Eden garbanzo beans for 10 minutes. They were literally disintegrating and imploding. I was worried about losing the beans as I drained and rinsed them — they seemed so soft and fragile.
I had to add double the ice water to get the consistency that I wanted.
Sheer perfection. Creamy, luxurious, delicious.
This sparks joy. This is the cashmere of hummus.
Thank you Kate!
Hi DB, I appreciate the feedback! I encourage people to comment and welcome excitement and questions from readers, as well as their experience with the recipes. I can understand your frustration, though! I do try to have my blog be informational and easy to navigate for you. I will take this under consideration, although a lot goes into the backend of a blog for different functionality.
I’m SO happy to hear you love this hummus recipe, too! :) :)
I’m about to make your well researched hummus recipe! I’m so excited . I read in the past that cumin aides digestion, adding it to beans while cooking and the new rinsing, adding as seasoning etc can prevent it producing gas when we eat it
Thank you, Dawn! Let me know what you think.
It was so creamy and delicious! I didn’t add Dukkah or anything, but that would have been perfection. I’ve been loving spreading it on pizza bases with basil pesto and using with lemon juice as a salad dressing. Thanks for all your research!
So happy I found your Best Hummus recipe – I’ve been so dissatisfied with my attempts using various recipes. This turned out to be the best hummus I’ve made! I used half of a lemon and that was perfect for me. I like your technique of mixing the lemon juice & garlic (I used a garlic press), and then combining it with the tahini and ice water. I mixed that up by hand in a bowl and it came out just as creamy as you describe. The finished hummus is just so good…thank you!!!
You’re welcome! Thanks for trying the recipe Richard.
Thank you Kate! The hummus was sublime, no exaggeration. I’ve been making hummus for years and I’ve never been able to get it to be light and creamy. The recipe was so easy and quick. Seriously, I absolutely love it xo
Great to hear, Julie! Thanks for your review.
So far the best hummus I made, thank to you ! A Lebanese friend of mine told me that you have to “work” the tahin with water to make it creamy and pale, so I knew this part ;-) And you brought the rest, the garlic in lemon, and the cooking of the can. So big thumbs up. You make my day.
Thank you, Mes!
I am from India.If you test hummus made from indian chickpeas recipe called Chole a indian curry, you will be in heaven.But it is little bit spicy.
Ragards
Priti
Made this tonight. It was my first attempt at hummus and I will definitely make it again. I followed the recipe exactly and while the taste is good it came out sort of runny. Based on your research any ideas why this might have happened? Should I add a handful more chick peas to thicken it up? Thanks for your suggestion!
Hi Sue, that’s strange that it turned out a little runny. It should thicken up quite a bit if you use very cold water (which is counter-intuitive that a mixture would thicken up when you add water, but it’s true here). If you make it again, be sure to use ice-cold water. If it’s still too runny, then some more chickpeas should help, yes.
Hi Kate, mine turned out runny as well and I followed the recipe except left out the garlic. Didn’t have more chickpeas on hand so had to throw it out. Tasted very acidic as well. Is it possible I did not rinse and drain the chickpeas enough? They got quite mushy after cooking them for only 15 minutes yet they stayed lumpy in the processor. Not sure where I went wrong but will try again since I am a hummus addict.
You threw out some perfectly fine food because it was too runny? That is extremely sad. :( Next time, you could at least use it as a delicious pasta sauce. (That’s what I used the leftovers for, just added a bit of water, and it was fantastic.)
Correction: it was not perfectly fine food. The taste was really off. The next time I made it, following the recipe with diligence, as soon as I added baking soda to the chick peas there was again a strong acidic scent that was very off putting. I immediately rinsed the chick peas of the baking soda. Then I simmered them in plain water. This gave me the flavour I was looking for but they did not get very soft. The next time I made it I simmered the chick peas with some sea salt and a bay leaf for flavour. It did take longer to soften them but I did not have that nasty taste. Also, finally achieved that nice fluffy smooth hummus that I love. This is a staple for me now, make it all the time.
I am from India.If you test hummus made from indian chickpeas recipe called Chole a indian curry, you will be in heaven.But it is little bit spicy.
Ragards
Priti
Thanks for sharing!
Simply amazing! So worth the extra 20 minutes. Creamy, dreamy! Thanks so much!
You’re welcome, Lee Ann!
Wait a minute…. Aladdin Cafe!?!? Do you live in Kansas City as well? I follow your blog regularly and I got so excited when I saw the restaurant.
If you are local, please email me! I am a reporter/anchor with Fox4 and we would be interested in having you on our morning show.
You can reach me at Nicole.DiAntonio@fox4kc.com
Hi Nicole! Yes, I live in Kansas City! I’m so happy to hear you follow the blog regularly. I’m not sure if I have thought about a morning show, but why don’t you send me an email at hello@cookieandkate.com regarding it? Thanks for your support!
Just made this recipe…. so good!! I added extra olive oil and salt to my personal taste. It’s so good! And it makes a whole lotta humous… I’d say this would feed at least 6 people. Thanks for the recipe, definitely will make again!
Thanks for sharing, Katie!
This hummus was excellent! I didn’t have enough lemon juice so with the right amount it would be even better. I really like the step about leaving the garlic and lemon juice to sit to take away the harsh raw garlic flavour. Thank you!
You’re welcome! Thanks for your review, Carly.
This recipe really worked … where has this baking soda trick been all my life? And it made a large amount, enough to last the week. Never buying store-bought again!
Right! It’s a great trick. Thanks so much, Cee!
This hummus turned out fantastic! This is my new thing…actually following a recipe. It works! Thanks Cookie and Kate!
I’m glad you followed the recipe and you loved it! Great new thing. :)
Images are so great. These are insisting me to make this tonight. So, i am definitely going to try this!
Let me know what you think, Esther!
I have a question. When using canned chickpeas, do I rinse them first and then put them in water and baking soda to boil? Or,Do I leave it in the stuff from the can and just add baking soda
Yes, rinse them first!
WOW! We’re having people over tomorrow night for dinner and I wanted to add one more dip to round things out as I wasn’t sure I had enough chilli. This is my first time making hummus and notwithstanding the fact that I tripled the recipe this came out AMAZING! Now I’m worried it won’t last til tomorrow night!
Made your recipe and shared it with friends and family … everyone loved it!! Wow! Thanks for sharing ;)
Awesomeness
Hey Kate and Cookie,
For years I have been telling my wife and daughter that they should make their own hummus because it was so easy and inexpensive to make vs. buying it. Of course they kept telling me… “Go for it Dad!”, and I kept putting it off because, of course, I didn’t really know how to make good hummus… Found your recipe, I loved it because it made me look so good for wifey and daughter! Thanks!
You’re welcome, Mark!
Absolutelycreamy, I’ll save that trick with the boiling. Taste was not great…probably cause i only had bottled lemon juice. Will try once more with real.
Thanks you for your comment, Renee!
Brilliant…I was contemplating making some from the Michael Solomonov method with dried chickpeas in search of the previously elusive creamy smooth huumus when I came upon your recipe…just buzzed up a batch and it is everything!…thank you
hank you, Kathleen!