Ultra-Creamy Homemade Hummus (Better Than Store-Bought)
Learn how to make the creamiest hummus at home with one simple trick. This recipe is better than store-bought and rivals your favorite restaurant's version.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings4
Forget the bland, gritty hummus from the store. This homemade version is incredibly smooth, rich, and packed with flavor. The secret? A quick boil of the chickpeas with a little baking soda to soften their skins, making them blend into a silky puree.
This hummus is perfect as a dip for pita bread or fresh vegetables, a spread for sandwiches, or a side dish. Adjust the lemon juice and garlic to your taste, and don't skip the ice-cold water at the end – it helps create that light, airy texture.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the drained chickpeas in a small pot. Cover them with water and add the baking soda. Bring to a boil over high heat, then reduce the heat to medium-high and let them boil until very soft, about 20–25 minutes.
- Drain the chickpeas in a fine-mesh strainer and rinse them under cool running water until the water runs clear, about 20 seconds.
- Transfer the chickpeas to a food processor. Add the tahini, lemon juice, olive oil, minced garlic, cumin, salt, and pepper. Process until smooth, scraping down the sides of the bowl with a spatula as needed. Process again.
- With the food processor running, slowly drizzle in the 2 tablespoons of ice-cold water. Continue processing until the hummus is smooth and creamy. If it's too thick (especially with a thick tahini), blend in 1–2 more tablespoons of cold water until you reach your desired consistency.
- Taste the hummus and adjust the seasoning if needed—add a little more salt, cumin, or lemon juice to your liking.
- To serve, transfer the hummus to a bowl, drizzle with olive oil, and sprinkle with a light dusting of paprika or sumac.
💡 Tips
- For extra creaminess, peel the chickpeas after boiling (optional but worth it).
- Use a high-quality tahini for the best flavor.
- Store leftover hummus in an airtight container in the fridge for up to 5 days.
Inspired by a recipe from Cafe Delites