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The Best Hummus

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Then I came across your article and decided I started this I might as well go all the way. I put on some Middle Eastern Music and went for it! I learned so much! Next time I make it it will be much easier and I see what you mean by waiting the 10 minutes for the garlic flavor to mellow out. I will next time. Thank you so much for sharing what you learned! This recipe is true to its name: Both my family and my guests agree. Thanks for a wonderful recipe! I cannot believe I can have hummus at home that tastes like my fave from a restaurant!

And so quickly and easily! Incredible recipe, made by the letter first thing this morning. I should have gone to bed last night and instead spent two hours looking at your site. I love all of this!

Thanks Jen, for your review. First recipe to christen my new food processor and am really pleased with how it turned out. Wow, this recipe is amazingly good. I already knew about whipping the tahini first, but cooking the chickpeas is genius. Sooo worth the extra step. I tasted the hummus and the flavors all hit, one after the other, each second becoming more flavorful.

So much better than anything you can buy in the store! Letting it chill before I dig in with chips, but I will never buy store bought hummus again. I just finished making this hummus. Hands down THE best hummus I have ever made and quite possibly even tasted! I omitted the garlic for this one as my husband loathes garlic. He leaves for work in 2 days and Im making a real batch! I can not believe how creamy and smooth this is. I will never look for another hummus recipe again. There is no need to look any further. Thank you for sharing this recipe! I will be sure to share this with everyone I know.

The best ever…I added more lemon juice Olives pitted from Costco Cilantro which I had previously frozen in olive oil. I am obsessed with it. How close do you think this recipe is to theirs? Also, is shatta the same thing as the jalapeno stuff they top it with? I really want to figure that part out, too. This recipe turned out absolutely perfect. Love the fluffy consistency. I had a half a head of garlic that I roasted up and used. This will be my new go-to.

When I found this recipe, I was convinced I found their secret. I followed this recipe exactly as written and I found it rather bland, and overly tahini-ish.

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I added more chick peas, a little more salt, a little more garlic, and a little more lemon. I am hoping after it chills in the fridge overnight that the taste improves. This was so quick and easy!! It came out perfectly smooth and the flavor is so delicious. There is nothing like fresh hummus, thank you for making it possible in my home!! Cannot wait to share this with my fellow hummus loving family and friends.

Just made my best hummus ever, thank you so much for your top tips. My husband and I almost ate it in one sitting. Thanks for your review and comment! I grew up in the Middle East, and cannot find a good recipe or store bought that meets my hummus expectations. This recipe turned out amazing! Made this last night and the texture is extraordinary. Thanks for unlocking the secret of this amazing hummus to us. This works for the creamy factor, but the beans are still a bit gritty. Hi Kate, Thanks for sharing this wonderful recipe!

I added an extra clove of garlic and an extra tbsp of olive oil which I should not have done but I was worried my blender would break from the lack of liquid until I decided to add more water. Regardless it came out beautifully. He got a taste before bed. Pretty good for his first taste of hummus! Definitely saving your recipe.

The texture came out divine but my hummus was a little bitter, I think it must be the tahini. Thanks for the recipe!

Thanks for your comment. What brand of tahini did you use? Thank you for your research on the best hummus and for sharing this recipe and tips, Kate! Cannot stop eating it! I love making your recipes! I have a question though, if I wanted to make a spicy red pepper hummus, what ingredients could I add to this. Then, add red pepper flakes to taste! Thank you for reseaarching and sharing an easy, great hummus recipe. I am allergic to olive oil. If I could have added olive oil, the flavor would have been perfect.

I used grocery store tahini and canned organic chickpeas. The texture was perfect. I will make this recipe again using Soom tahini ordered from Amazon and Goya Organic chickpeas. Oh yes, great for a veggie burger. I appreciate it, Michaele! I have not had hummus this amazing outside of Israel. The texture and consistency are wonderful. I added baking soda only while soaking the beans and cooked them in a preseure cooker for an hour.

I do think this step is key. That, and good tahini, as Kate advised. Thank you so much! This is definitely a new all-time favorite recipe. I just made this hummus and the texture and taste are wonderful! Thanks for all the detail and explanation in your recipe. I was rushing and forgot to rinse the chick peas after draining, but thank goodness they tasted ok, no baking soda aftertaste, phew! I have a small food processor so did it in batches, then stirred it all together afterwards, and it was great! A little runny but seemed to get thicker as it cooled.

Next time, I wont forget to rinse, and would like to try the sun dried tomato variation. Thanks for sharing and for your review! I also skimmed the chickpea shells after cooking. Best wishes from Munich, Dora. Turned out amazing and daughter and I inhaled half the batch just now. Will compare to actual tahini. Hello from the south of France, best hummus I have ever made, so creamy and very moorish! Ah, France is still one of my favorite places.

We had a Greek family food day at my parents tzatsiki sunday! It went down an absolute treat, and I think my homemade tahini paste added an extra nuttiness too!

Eat hummus. Give chickpeas a chance...

I started with dry garbanzos, soaked overnight, cooked via your instructions, used sesame seeds instead of the tahini and blended up in a Vitamix. Turned out smooth and delicious! Probably the best hummus I have ever made. I made it a day ahead and the flavours melded nicely, so I recommend making it a little ahead of time. I just now made this recipe and WOW is it ever fabulous.

True to how hummus is supposed to taste. I believe the boiling of chickpeas with baking soda is the key to this recipe. Thank you for doing the painstaking research. I rarely write reviews but I had to let you know how beautifully smoooooth and mellow this hummus is.

I have made hummus several times before using canned chickpeas, as well as dried and soaked chickpeas, with very underwhelming results. Going to browse the rest of your blog now. You got to have delicious hummus. You can, but your hummus will be a lot looser. Im actually making another batch right now.. Thank you so much for the canned peas solution when you want hummus you want hummus who has time for dry ones lol.. Thanks again Ill tag you on this new batch..

This hummus is amazing! This will be in steady rotation in our house for sure. Thanks for all your hard work! If you would like to leave a star review since you like it so much that would be great! But after a trip to Israel this summer, I was on a mission to recreate the silky, smooth texture of the hummus we ate there. Boiling the chickpeas did the trick!! Boiling does the trick. Thanks so much for your comment and review! I watched a video with Solomonov explaining his hummus. Well all be darned… a hummus recipe that actually holds its promises. I add i stick of chopped celery in the food processor with the garlic.

It makes it more airy and fluffy. Great tips, because all the other recipes say just through the canned beans into blender without cooking.

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Had I followed one of those recipes, it might of been horrible! Ty, for the tips, I plan on using some gourmet herbs I bought to make a dip with. And homemade tortilla chips! Oh, and I am making a trip to trader joes tomorrow so I will be looking for there organic tahin! Please be sure to let me know what you think once you make it. Have a great Halloween party! Do you have a tahini you reccomend from Safeway or Fred meyer? Also do you discard the chickpea skins or blend everything together?

See my references on tahini. Those are really my go-to. But, I bet there are other great ones out there! No need to discard the skins. See step 1 and the tips on the baking soda! Make sure your settings are set to allow plug-ins! Although, my spouse said after trying it, I hope you will never buy pre made again. I did start peeling peas after boiling because they began to fall off but decided even that was too much work.

Will make tonight adding some sun-dried tomatoes. Though odd, the hummus was so good with warmed nana. This is the best hummus, bar none! The baking soda trick works great. I tried it with canned garbanzos, as well as with cooked-from-scratch garbanzos. With the latter, it took forever to cook the beans.

I originally thought I could bypass the baking soda step, but after adding and re-adding water to the pot, in frustration I threw in some baking soda in and it worked like a charm. Also, I added toasted sesame oil to this recipe. Thanks for a great recipe! The best ever hummus, thank you so much for the extra tips, particularly boiling the canned chickpeas. Soooo creamy and yet so easy and quick — Yummy!!

If you would want to leave a star review since you loved it so much, that would be wonderful!

7 Homemade Hummus Recipes - Health

That is seriously good hummus. Hi, this looks delicious. I will be using dried chickpeas and cooking them from scratch. Can you suggest how much dried chickpeas should I soak to get 1. When the store bought hummus got discontinued, I was devasted. I knew I could make hummus myself, but I was lazy. This was the creamiest hummus I have ever made. Taking the skin off the chick peas as a great tip. I got lots of compliments.

Ok I read this recipe and decided to try it. My technique is generally the fail photo on a pinterest article. I was over the moon when this recipe turned out just as light and creamy as the article shows. I will never make hummus any other way. Thank you so much for doing the leg work so we can all enjoy this incredible recipe. I have made several attempts at home-made hummus after committing to -and purchasing- a 5 kg!!! I am going camping and so I wondered if its possible to dehydrate the hummus and take it along. But that sounds interesting, Jane.

Thanks for your review! I made your recipe for my 18 year old son for lunch and he loved it. A better option for him than greasy chips. Thank you Kate for your comprehensive instructions. Trish, Christchurch New Zealand. First time I have made Hummus, really happy with the result. Thanks for a wonderful recipe and tips. Your hummus recipe is the BEST!! I did not cook my canned chick peas in soda. My beans were organic, though, which might have made a difference. I do, however and did blend for a long time which made it all light and fluffy and delicious.

Without the extra tahini, the lemon is too strong. To really get the best hummus, the ratios here are really important. This recipe is similar. Love seeing an easy recipe like this! I divide the batch into Oxo baby food containers 4oz and it freezes and defrosts beautifully. We were shocked it worked and my husband even prefers it post-freeze.

Give it a try! Wow , this is amazing I always soak and PEAL my chickpeas before cooking, that way it takes like minutes for them to cook. I will definitly try this recipe. Thank you for sharing!!! Will it turn out different if you use a high-speed blender like a Vitamix? I have been searching for an amazing from scratch hummus recipe and I am hoping this one is a winner but I do not have a food processor.

I think it should work fine, especially if you use your tamper to press the hummus down. You may need to make it in smaller batches depending on the size of your base. Let me know how it turns out for you! I think you actually DID make the best hummus because you drew inspiration from Israel and demonstrated a full photo tutorial of the cooking process! This hummus looks amazing and it will definitely serve as the base for my customized hummus.

Hummus Variations

Now I want to make a beet hummus, turmeric garlic hummus, caramelized onion hummus, and even chocolate hummus! Thank you for sharing this recipe. I also love that there is no added oil but it still tastes great! This is my new go-to recipe. Using dried is definitely part of the secret to success! I m so satisfied with this recipe, the best i ve ever made!! Can you post a tahini recipe tho? It s not in stores in Morocco and the one i made at home tasted a bit off. I loved following you throughout your trip on Instagram! You make some of the best vegan recipes out there.

Thanks for the hummus inspo! I also think it would be great stuffed inside a warm Pita, or even served on […]. I have been telling people for years that you have to peel the chick peas to get creamy hummus! I learned this from my amazing mom. Totally worth the time peeling the chickpeas. You are officially my favorite food blogger! I just made this and then ate tons right away! The only thing I might do differently next time is have the texture be a little thicker.

Is it supposed to be like that or did I make a mistake? The tahini would not have made it runny. Worth the extra time to make the chickpeas from dry. Ugh, I tried to make this recipe. I had the chickpeas cooking in a pot, was cooking lunch for today. Turned around and the chickpeas had turned to mush. At first they were peeling on their own, they were off to a good start. So I tried this, and when I got to the instant pot part, things went awry.

I read online that this is because it has to build pressure up before it begins to cook, but when it was finished and I set it to venting water shot out of the top and created a huge mess. When I opened it the chickpeas were exploded, but the skins sure came off easily!

That usually means you did not add enough liquid to the beans! I had the same issue. I set the timer of the instapot for 12 minutes. Opened the vent naturally for 10 minutes, the opened the vent, hugeee mess. I have tried this three times without success in the instant pot. The beans are turning to mush every time. I reduced to 12 minutes, and this last time was just 10 minutes, yet still mush! I let the instant naturally release on warming the first time, but the second two times I turned off the instant pot completely to natural release.

I have the Duo-plus instant pot — is it perhaps a different setting on this version?! I am bummed to keep getting this result and not sure what the heck is going on! Thanks for any tips. Thank you, thank you! Serving it with some zaatar dusted pitas as an appetizer tonight. This is the first recipe I have tried from your site and it was excellent. Best Hummus is a grand claim, but we would heartily agree. Love that there is no oil added and not too much tahini. So often it overpowers the other flavors. Look forward to trying more! Thank you for the reciepe xx.

Secondly, your blog is just beautiful! Everything from your layout to your logos to your photos makes me swoon! Keep up the great work! Hi Caitlin, Thankyou for sharing your experience and most importantly your love of this dish with this post. It gave me context and reality to aspire to with my entry into making my own hummus. My first batch done. I will repeat, tweak and look to make it something I love and am excited to share with my friends and family. All the best, Adrien. Thank you so much for this message, Adrien!

Really liked this recipe. I have seen some that are raw and some that are roasted. Which is the right one to use. It definitely takes some time, but I think it is definitely worth it! Roasted is more of a flavor preference — roasted and unhulled, for that matter will have a stronger, nuttier taste to it while raw will be more mild.

Well worth the effort. And the ice water is a great addition as well. Thanks for evolving my technique! Ever make your own tahini? Lets you have a bit more control about just how toasted you let them get. This is definitely the closest to the hummus I had when I lived in Tel Aviv. I added a bit too much tahini for my taste, but the texture is perfect.

Thanks for the great review, Jen! I agree — this hummus definitely takes me back to Israel! Love the texture, but I added three cloves of garlic, and it is WAY too garlicky. Hi, If I want to make beet hummus using this method, do I add the beets before or after adding the cold water? Does anybody know what this recipe weighs roughly when made up so I can compare nutritional data.

And I added a jalapeno. I followed the recipe as is but after cooking in the instant pot my chickpeas turned into mush as I was draining them. Nonetheless, the hummus turned out perfect! I was worried how it would be since I was unable to peel the skins off, but I was surprised how great it turned out. I made it in my vitamix. This does happen with some people — I think it depends on how long you soak the chickpeas for closer to 24 hours than 12 , and how good the seal is on your iPot.

As it was new, I would probably guess the latter for you! I think you could safely cook the chickpeas for 8 minutes next time and be able to peel them still! I tied it just now and it turns out to be so yummy. My parents though not very fond of non Indian food. They licked the plate clean. Thank you so much for this authentic recipe.

We all loved it. It definitely needed more lemon juice. I just scooped up 3 cups of the drained chick peas. Who really cares about degrees of smoothness? I noticed only near the end that not all the chickpeas were to be used in the hummus. No big deal—I got over it. Really, really good hummus! But that peeling…oh my! That was really bad, I peeled about half the first time before I gave up. It was tedious and messy.

It was still delicious and as smooth as could be! Today I just took out some of the skins that came off on their own and it was still delicious and super creamy! Thank u so much for sharing Real Recipe.. Holy moly I am now peeling chickpeas regardless of how tedious it is! Smoothest hummus I have ever had! My previous homemade hummus was always grainy, this is heavenly.

I tweaked the amount of lemon and garlic for personal preference and it turned out delicious.

Thanks for all your research and finding the perfect tip. Prepared it from scratch with sesame seeds and chickpeas. My kids loved it. I made this hummus recipe tonight and it is the best hummus I have ever eaten. I cooked a whole bag of chick peas so that I can freeze then in baggies of 3 cups eat so that I can make it whenever I have company or just feel like having hummus.

The only thing is that it took me several hours to remove the skins, but worth it. Thanks for sharing this recipe. I tried this recipe and now may never go back to canned. Thank you for sharing! Hi Caitlin, I live in the Midwest and have access to all kinds of dry beans, peas and lentil this time of year but have had trouble locating chicpeas.

What other legumes would you suggest trying just for fun? Or perhaps a good question also would be which ones would likely NOT be a good choice to try? I love experimenting with recipes. I think I might try a Foley food mill to remove the skins. What do you think? I honestly think any bean could work here, but Cannellini, Navy, and Pinto would probably be the best options!

I soaked them for 18 hours, drained, rinsed them, put them in IP, covered with 3 inches of water, added garlic, baking soda, stired, then pressure cooked for 11 minutes, wait 10 minutes on natural release, tried to move to venting and chickpea guts were shooting every where! It took me 10 minutes to even get the lid off.

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Not only did they explode out, but they were total mush and unusable. It took me another 20 minutes to just clean up the mess. I have noticed that Instant Pots can vary in power. In the future I would recommend soaking your beans for only 10 or so hours, cooking for the minimum time, and releasing the pressure immediately after cooking. That should solve the problem! It really is the best hummus ever! This was my first time when I boiled chickpeas and they are way more delicious than canned ones! And the hummus was creamy and after refrigerating, it has almost mousse like consistency!

Thank you very much for this recipe! I ended up making the Tahini sauce too recipe from another site. Came out tasty and fluffy.

Thank u so much. I will definitely be sticking with it and it gets extra points for being olive oil free. I had a bit of a hard time peeling the chickpeas I think, I overcooked them slightly but the taste was really exeptional. Thanks for sharing this and best greetings from Austria! This site uses Akismet to reduce spam. Learn how your comment data is processed. Soak Some Chickpeas This step is easy, but does require some foresight.

Cook Your Chickpeas Drain and rinse your chickpeas do not use the same soaking liquid , then place them in a large pot or pressure cooker and cover with water. Peel the Chickpeas seriously, just do it I know, I know. A Few Final Thoughts: Instructions Soak Your Chickpeas in water for hours, then drain and rinse them. Cook The Chickpeas with cloves of raw Garlic according to preference and the Baking Soda this softens them and makes them easier to peel. Stir, seal, and cook on Manual HIGH pressure for minutes; let the pressure naturally release for 10 minutes before breaking the seal.

Add the Chickpeas, Garlic, and Baking Soda to a large pot and cover with water. Bring to a boil and cook for 40 — minutes, until the beans are tender. Drain and rinse the cooked beans, until no bubbles remain. Set the cooked cloves of Garlic aside and peel the Chickpeas.

Add Tahini and Water. Let the Food Processor run for minutes, to help make the hummus fluffy and smooth. Leftovers will keep well in a sealed container in the fridge for up to 5 days. Notes As this recipe requires very few ingredients, try to use the highest quality possible.

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