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.
Servings 1 ½ cups
Equipment
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
Instructions
- 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.1½ cup chickpeas, ½ teaspoon baking soda
- 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.1 clove garlic, 2 lemons, ⅔ cup tahini, ½ teaspoon salt
- 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!
