The Best Hummus Ever
This Best Hummus Ever is the creamiest hummus I’ve ever had. It uses a boiling technique to soften the chickpea skins which helps this blend into the creamiest hummus you’ve ever seen! With lots of tahini and lemon juice, you’ll never want store-bought again. You only need 6 ingredients!
This recipe has lived on my Instagram for a while, and it’s time it got brought over to the website! It’s really the best hummus I’ve ever made and has become a quick favorite with everyone who tries it. My family has become total converts and now all make it themselves, too.
It takes a little bit more time than a super quick hummus recipe, but the techniques used are what transforms this from a good hummus recipe into a GREAT hummus recipe. I love serving it up with my gluten-free flatbreads. There is truly nothing like using warm, fluffy bread to scoop this ultra-creamy hummus into your mouth!
How to make the best hummus (with techniques)
Boil the chickpeas with baking soda. You’ll want to fully cover the chickpeas with water, as some will evaporate during the boiling process. This technique helps break down the skins on the chickpeas, which helps them blend into super-smooth creaminess without any grittiness. Just make sure to rinse the chickpeas before blending to remove any of the baking soda residue.
Blend the tahini with the lemon juice and garlic. It breaks down the garlic and incorporates everything well. It also helps mellow the raw garlic flavor.
Use ice water to smooth out if needed. This helps make the tahini mixture super creamy and fluffy. The tahini can separate when just blended with the garlic and lemon juice, and the ice water will help blend it back together.
Add the boiled chickpeas and blend WELL. When I make it in a blender, I’ll leave this blending while I do other kitchen things to make sure it’s the ultimate smooth and creamy hummus. Once blended, taste and add more salt and/or lemon juice to suit your tastes.
Eat WARM (at least a little bit of it) because there’s nothing like fresh hummus. Spread some into a dish and serve with your favorite things. Make sure to garnish with a good olive oil and maybe some other goodies if you’re feeling sassy. My fave garnishes are listed below!
My favorite hummus garnishes
Hummus is fabulous all on its own, but it’s fun to fancy it up with some wonderful garnishes.
- Good drizzling olive oil
- Spices, like sumac, za’atar & paprika (smoked or regular) are fabulous
- Everything bagel seasoning
- Crispy chickpeas
- Chili crisp for a spicy twist
What to serve with
- Homemade Gluten-Free Flatbreads or your favorite pita bread
- Carrots, celery, or your favorite dipping veggies
- Tortilla chips
- Falafel or your favorite Mediterranean-style protein
- Use it as a sandwich spread in place of mayo!
- Put it in your favorite veggie wrap.
- Make epic Mediterranean-style bowls for lunch or dinner!
You’re going to love this one!! It’s worth every second of effort – I promise!! Happy hummus making :D
Serve it with…
Fluffy Stovetop Gluten-Free Flatbread
You can make this Gluten-Free Flatbread Recipe quickly with just seven ingredients! This recipe works well as a replacement for gluten-free naan bread, gluten-free pita bread, or any other kind of flatbread.
Gluten-Free Sourdough Crackers
These Gluten-Free Sourdough Discard Crackers will be your new favorite snack! They’re gluten-free, vegan, perfect on their own or for dipping. Tons of cracker flavor options included!
This Best Hummus Ever is the creamiest hummus I’ve ever had. It uses a boiling technique to soften the chickpea skins which helps this blend into the creamiest hummus you’ve ever seen! With lots of tahini and lemon juice, you’ll never want store-bought again. You only need 6 ingredients.
- 1½ cup chickpeas, from a can or cooked from scratch
- ½ teaspoon baking soda
- 1 clove garlic, chopped
- 2 lemons, juiced
- ⅔ cup tahini, make sure to use one you love!
- ½ teaspoon salt
- In a saucepan, cover the chickpeas well with water and add ½ teaspoon baking soda. Bring to a boil, and let boil over medium heat for 20 minutes, or until super soft. The chickpeas should smash easily against the side of the pot to test. Drain into a fine-mesh sieve and rinse well to remove the baking soda taste.
- While the chickpeas boil, combine 1 chopped clove of garlic, juice of 2 lemons (or 1 if you don’t like it as lemony as me), tahini, and salt in a blender or food processor. Blend until it starts to separate, then add 2-3 tablespoons of ice water. Blend until it lightens in color, scraping down the sides of the blender/food processor as necessary.
- Add the drained and rinsed chickpeas, and then blend for a few minutes until SUPER smooth. Taste and add more lemon/salt/other seasonings you like, to taste. I sometimes add ½ teaspoon cumin here and/or a drizzle of olive oil, but neither are necessary for a great hummus.
- To serve, pour onto a plate or bowl, drizzle with GOOD olive oil, and sprinkle with your favorite spice or herb. I love using sumac!
- Dip in all the things! You can also put it in a jar and keep it in the fridge for a week or two. Enjoy!
Keywords: best hummus ever, hummus recipe, easy hummus
This recipe was adapted from the hummus recipe from Cookie & Kate, but I’ve adjusted and simplified it a bit to suit my tastes!