After making a huge batch of homemade hummus yesterday, I can boldly make that statement.
I’m a huge hummus fan, and I’ve tried multiple times in the past to achieve the restaurant-style creaminess that I adore. I’ve made homemade versions from canned chickpeas and I’ve whipped up batches from scratch with dried ones. Not one of my previous attempts have come close to the texture of this hummus…You might think I’m exaggerating but no, seriously, you’ve gotta give this a try.
I ran across Sonia’s recipe and tips at The Healthy Foodie, and I couldn’t wait to make my own! Sonia hit the nail on the head with her description as “unbelievably good, light, velvety and creamy” – yep, that about sums it up 🙂
I found out that this makes A TON, so feel free to cut it in half and you will still have a huge appetizer portion. I can’t tell you exactly how much it made though…I kept dipping my spoon (and fingers) into the Vitamix – you know, for taste-testing purposes 🙂 Let’s just say my Vitamix was 80% full, and that’s a whole bunch of hummus.
Since this recipe requires soaking the chickpeas, it’s not a “quick” recipe in the fact that you need to soak them dried beans overnight. However, once they are cooked, this is a snap to put together…it just takes a little thinking ahead!
I served this hummus with cut up vegetables (broccoli, red bell pepper, snap peas, and jicama) and Chris enjoyed his dip with Back to Nature’s Sunflower Basil Crackers (not gluten-free) but pita bread, chips or other chip make a perfect pairing too. Hummus is also a great high-fiber substitute for mayo or sandwich spreads, as a non-traditional sauce for pizza, used in my 3-ingredient healthy deviled eggs, as a binder in burgers and as a topping for cooked meats, veggies or breakfast bakes.
This version is for the more “original” or traditional hummus flavor but see my Recipe Notes below for ideas on flavor variations 🙂
Creamiest Homemade Hummus (adapted from The Healthy Foodie)
2 cups dried chickpeas (the smallest you can find)
2 tbsp baking soda for soaking + ½ tsp for cooking
1/2 cup tahini
juice from 1 1/2 to 2 squeezed lemons (if you really want the lemon flavor, add a little lemon zest)
3 garlic cloves, minced
1 tsp sea salt (less or more to taste – for me the salt brings out the flavor, but start with 1/2 tsp if desired)
1 – 2 tsp ground cumin (freshly ground tastes even better!)
1/2 tsp of good quality ground paprika
couple shakes of cayenne pepper, optional
3-4 Tbsp extra virgin olive oil + more for serving, optional but I like the added depth of flavor and richness
½ – 1 cup water, or more depending on desired texture
Additional ground paprika for garnish
Fresh parsley or other fresh herbs for garnish/serving
1. Soak chickpeas in clean water with 2 tablespoons of baking soda overnight.
2. Drain, rinse and soak again in tap water for a few more hours. The beans should absorb most of the water and almost double their volume.
3. Rinse the chickpeas well and put them in a large pot. Cover with water, add ½ tsp baking soda and NO salt. Cook until the beans are very tender, around 45 minutes to an hour. Regularly skim the surface during cooking process to remove foam and loose peels floating.
4. When cooked, drain the chickpeas and transfer to food processor or Vitamix. Process into a thick puree. Allow to cool for a little while before you continue.
5. Add the tahini, lemon juice, garlic, salt, cumin and paprika then start the food processor or Vitamix (use tamper to help mix if using this). Add olive oil then add water, a little bit at a time, until you get the desired texture. For serving, drizzle with oil olive and sprinkle with ground paprika and enjoy!
*Make the hummus a little bit thinner than the actual desired texture, as it tends to firm up after a little while (especially if you don’t eat it right away and refrigerate it)
Recipe Notes – Flavor Variation Ideas
1. Chipotle Lime Hummus – sub all or some of the lime juice for lemon, add chopped up chipotle peppers in adobo
2. Sun-Dried Tomato Hummus – omit cumin and add chopped sun dried tomatoes
3. Roasted Red Pepper Hummus – add a couple shakes of dried oregano and chopped roasted red peppers (from jar or freshly roasted)
4. Black bean hummus – sub black beans for chickpeas and lime juice for lemon juice
5. Roasted Garlic Hummus – roasted cloves of garlic and increase amount for a smokey deep garlic flavor
What’s your favorite flavor?
32 thoughts on “Creamiest Homemade Hummus…Ever”
This is perfect timing! I traveled on a plane yesterday and took some store-bought hummus for my snack. I was wishing I had a good recipe so I could make it fresh myself. So, it’s off to the grocery store for me for these ingredients. This looks and sounds just wonderful!
Thank you 🙂 Hummus is such a great snack! Good timing too, let me know if you get a chance to try this out 🙂
YAY! I’m glad it’s not only me! Isn’t that stuff the bomb? I could litterally sit down with a bowl and eat it with a spoon. I’m not kidding. And now you got me craving some, big time!
You think that’s a huge batch, really? I’m seriously considering doubling it… Hey, that stuff makes a great afternoon snack, you know. Take it to work with some veggies… oh my, that’s it! I’m off!!! I’m running to the kitchen to get them chickpeas soaking!
Haha, yes!!!! I have eaten it out of the containers with a spoon 🙂 Didn’t even bother to dip veggies in it. GREAT recipe, thanks for the tips and inspiration!
I think it made a pretty big batch, not complaining though! Esp since I can put it on anything and you have to go through the soaking process, but it’s a large batch compared to how it’s packaged at the stores and it’s much more than if you were going to make it with one can of chickpeas. You don’t think so?
Now run to the kitchen now and get them soaking!!!! 🙂
Beautiful photos! I’ve only made hummus once before and I used too muh garlic, so it wasn’t that good … but I love chickpeas (I’ve never bought the canned stuff) and it seems like something that I would really like, so I’m gonna give it another try.
Thanks Jessy! Definitely go easy on the garlic if you make it again, raw garlic is super pungent as you know! Then you can always add more if you feel its needs some 🙂 If you give it another go, let me know how you like this version. I’d start with the lower end of spices and work your way up to what you like best!
This looks amazing! I love hummus, it is my favorite snack or even dinner when combined with a iot of veggies and some freshly made bread. Thanks for the recipe 🙂
Thanks Lenna! I love hummus too, it’s good on almost anything! Have you tried dessert hummus yet?
No, I haven´t 😦 But I have seen it on many blogs! Unfortunately I haven´t seen it in any shop, but maybe I could make my own 🙂
Oh yes, you can make your own 🙂 I need to post my recipe for it! It’s easy and quick!
Since it’s a large batch, how long would you say it should stay fresh in the refrigerator? I’m the only hummus lover in my house, so it would take me a while to eat it all.
Can you freeze hummus?
Good question Jean! I haven’t tried this yet however I did “google it” and it appears you can, here’s what I found:
Hummus is fairly low in moisture, which is good: moisture causes crystals which changes the texture. Hummus is already goopy, and freezing it will just make it a bit goopier.
So you can freeze it for as long as you’d freeze the chickpeas themselves. It should be fine for a year, as long as you wrap it tightly to keep it from freezer-burning.
If you’re putting it in little containers the “head space” will allow it to freezer burn a bit if you leave it in there for more than a month or so. Freezer burn is the very slow evaporation of water, called “sublimation”, that occurs even at very cold temperatures.
Also, some containers aren’t perfectly air-tight. So you might want to put the containers themselves into a zipper freezer bag, which will help.
I will be trying this recipe this weekend. I’ve tried mutliple recipes and while the end results have been ok, they have tested nothing like what I pick up from my local olive bar, or even what I can pick up pre-packaged in the grocery.
I hope this turns out well for you! You can always add more spices to your liking since the store-bought varieties contain more sodium than most homemade recipes. Increase the olive oil for more richness as well : )
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Yum looks good! Although I have read that using baking soda in preparing pulses destroys the thiamin (vitamin B) in them, so it’s better just to give them an adequate soak.
Good to know Meaghan, I didn’t know that! Bummer though! You learn something new…
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I made this hummus as a starter for a dinner party last night and I totally agree with your claim! It was heavenly! But I did have to add a little more olive oil as it was a little too thick when I took it out of the fridge to serve. I also made some using chilli infused oil and it was soooo good! It didn’t last to the party! lol
I am so glad this hummus was a hit at your dinner party! The addition of the chili oil sounds divine, I am going to have to try that!
It definitely thickens up after sitting for a while, it just depends on how much liquid you use when you make it. More olive oil definitely adds to the flavor and richness! 🙂
Ok, I’m in the middle of my 2nd soak. Do I need to peel the chickpeas before processing them?
Oops, never mind! Just re read the instructions and saw the part about the “peels floating”! Sorry!
some of the peels should float to the top, just throw those little guys away! You can process the rest without peeling though!
I work in a high school cafeteria. My job is running the salad/vegetable/fruit bar. Trying to have items that are different and good for the kids. I made this recipe today. They could dip vegetables and I made homemade pita chips out of wheat tortillas. This recipe was gone before all of our kids had gone through. Making it again tomorrow.
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What an amazing recipe! I have some for dinner, some in the fridge and freezer for later too! Woot!
What does the baking soda do?
It helps break down the chickpeas to yield a super creamy hummus
I made this. I made the black bean version. Very very good.
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