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The Best Hummus Ever

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1½ cups 1x
  • Category: Appetizers
  • Method: Blender
  • Cuisine: Mediterranean
  • Diet: Vegan


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 chickpeasfrom a can or cooked from scratch
  • ½ teaspoon baking soda
  • 1 clove garlic, chopped
  • 2 lemonsjuiced
  • ⅔ cup tahini, make sure to use one you love!
  • ½ teaspoon salt


  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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!