This easy authentic hummus recipe creates the smoothest, creamiest hummus you'll ever have. By following just a few simple tips, you can ditch the way you used to make hummus and elevate it to the next level - a classic Mediterranean style that hummus dreams are made of.
Looking for silky smooth hummus without compromising on taste? Grab of can of chickpeas (yes, you can achieve Mediterranean-style hummus with a can) and your favorite hummus vehicle (mine are falafel, fresh cucumber slices or chips) and let's get started!
Back when I was traveling in Israel, I tasted the hummus there and it is literally on another level. There is nothing like it. It is luxuriously smooth (not gritty or too thick) and has the perfect balance of flavors.
Recently, I was dining at one of my favorite local Mediterranean spots, Tabrizi's. I asked the owner to let me in on the secret and he was kind enough to share how to achieve the creamiest hummus ever (their hummus is pretty epic).
I then started to research this further. I read articles on it and rolled up my sleeves and started testing, testing, testing. Some of the methods are involved and can take quite a bit of time. So, I continued to modify the methods until I achieved the perfect hummus that wasn't too difficult to make.
I wanted this recipe to be easy and approachable for the everyday cook. No restaurant-training needed here!
8 Secrets for the Best Hummus
- Intentionally overcook the chickpeas. If you only take one thing away from this post, let it be this! Overcooking the chickpeas is what gets you ultra-smooth and creamy hummus. The chickpeas can be canned or cooked from scratch - we're boiling them regardless to get them super mushy so I usually just grab a can.
- Use baking soda. This is another must. Since chickpeas have a hard shell (the translucent skin) it is best to remove it. The skin is what makes a lot of hummus recipes grainy and also dampens the flavor.
- A blender will yield smoother results. Making it in the food processor is fine, but you'll see a noticeable difference with the blender.
- Olive oil goes ON the hummus, not in it. Olive oil in the actual hummus will weigh it down and interrupt the flavors. Trust me that it is so much better when drizzled overtop. Use your best quality extra virgin olive oil here.
- Use fresh lemon juice and ice water. I use a lemon squeezer to ensure no pulp or seeds get in. Slowly drizzle in ice water while the the hummus is blending.
- Keep your seasonings simple. I use a generous amount of salt (kosher if you have it). Some recipes call for cumin but I prefer it without as this can overpower the dip.
- Use good quality tahini. Look for tahini that is runny and not hardened. The last thing you want is sludgy tahini that is difficult to stir, as tahini is what makes the hummus rich and I like to use a good amount. I personally love the tahini from Soom because their jars never seem to cake up like others do. It is smooth, rich, creamy and not bitter in taste. It is by far the best tahini I have ever had and makes a huge difference in this recipe. It is worth it!
- Blend or process the hummus for 4-5 minutes. The longer you go, the smoother it will get!
I use one clove of fresh garlic in this recipe. Many methods call for four cloves processed with lemon juice and salt and then strained, which helps to mellow out the garlic. Instead, to keep things simple I just use less garlic. The garlic will continue to mellow out in the dip if you let it sit in the fridge overnight.
How to Make Hummus Using Canned Chickpeas
1. Start by pouring the entire can of chickpeas (including the aquafaba) into a pot and bringing to a boil with 2 cups of water.
2. When it comes to a boil, add the baking soda and allow it to bubble. I reduce the heat slightly at times in order to prevent the foam from overflowing. You want this reaction to happen as this is what removes the skin from the chickpeas and helps to soften them. Let the chickpeas cook for 10 minutes.
3. Drain the chickpeas and rinse with cold water. Set aside temporarily.
4. Add the garlic, lemon juice and salt to either a food processor or blender and process/blend for one minute. A food processor will still get you perfectly smooth hummus, but a high-speed blender will take it up another notch to a level you didn't know exists. I actually prefer using a blender exactly for this reason!
5. Add the tahini to the food processor or blender and blend for another minute. Drizzle in 1-2 tablespoons of ice water to help process the tahini.
6. Now add in the chickpeas and process for 4-5 minutes. Feel free to drizzle in the remaining ice water if it's too thick in order to help thin it out.
7. Transfer to a serving dish and enjoy! I like to garnish it with high quality extra virgin olive oil and a little paprika and fresh Italian leaf parsley.
Serving Suggestions
Mediterranean hummus is typically served with pita bread or pita chips, both of which are great options as they pair together beautifully. However, being gluten-free and unable to enjoy pita bread or pita chips, I love using hummus as a dip for raw carrots or bell peppers, homemade almond flour crackers or seed crackers, my favorite potato chips and crispy socca.
Storage
Store leftovers in an airtight container in the refrigerator for up to five days. Given it is best served cold, serving right out of the fridge makes it a super convenient dip to prep ahead of time or make a double batch!
I would not recommend freezing leftover hummus as doing so will change the consistency when thawed. It is best served fresh.
Hummus Variations
Mediterranean hummus truly is my all-time favorite. However, that doesn't mean I don't enjoy other types! Hummus is so versatile and you really can have fun with different variations and flavors:
- Cilantro hummus with jalapeño
- Creamy beet hummus
- Maple roasted butternut squash hummus
- Garlic pumpkin hummus
- Quick and easy hummus (no boiling of chickpeas)
- Easy green hummus
- Creamy lemon-parsley hummus
- Black-eyed pea hummus
- Almond pulp hummus (no chickpeas)
- Zucchini "hummus" (no chickpeas)
This recipe is vegan, gluten-free, soy-free, nut-free and refined sugar-free. If you give this a try, please snap a pic and tag @eatingbyelaine so I can see your creations.
Easy Mediterranean Hummus (Authentic Israeli-Style)
- Total Time: 20 mins
- Yield: 6-8 1x
Description
This easy authentic hummus recipe creates the smoothest, creamiest hummus you'll ever have. By following just a few simple tips, you can ditch the way you used to make hummus and elevate it to the next level - a classic Mediterranean style that hummus dreams are made of. If serving as a dip, garnish with high-quality extra virgin olive oil, fresh parsley and a sprinkle of paprika.
Ingredients
- 1, 15 ounce can garbanzo beans
- 1 teaspoon baking soda
- 1 garlic clove
- 1 lemon, juiced
- ¾ teaspoon fine salt
- ¼ cup runny tahini
- ¼ cup ice water (1 tablespoon at a time)
- For serving: Drizzle of good quality extra virgin olive oil, sprinkle of paprika and freshly chopped Italian flat-leaf parsley
Instructions
- Boil the chickpeas. Pour the entire can of chickpeas (do not drain first) into a pot. Add 2 cups of water and bring to a rolling boil.
- Add baking soda. Stir well and allow to bubble. You can skim the foam if needed, but I usually just reduce the heat slightly in order to manage the foam to prevent overflowing. You want this reaction to happen as this is what removes the skin from the chickpeas and helps to soften them.
- Cook the chickpeas for 10 minutes. You want them to be overcooked so don't worry if it stays on longer!
- Rinse and drain the chickpeas. Rinse with cold water and set aside.
- Add the garlic, lemon juice and salt to a food processor or blender. Process for one minute.
- Add the tahini to the food processor/blender and process for another minute.
- Drizzle in 1-2 tablespoons if the ice water. This helps process the tahini!
- Add in the cooked (and fully rinsed) chickpeas. Process for 4-5 minutes. If too thick, drizzle in the remaining ice water to help thin it out.
- Taste and adjust as needed. Add more lemon juice for brightness, tahini for richness, salt for saltiness or ice water to thin it out more. You may need to scrape down the sides and process for another couple seconds at the end to ensure everything is well incorporated.
- Transfer to a serving dish and garnish. Using the back of a spoon, make a "well" in the center and drizzle in high quality extra virgin olive oil. Sprinkle with paprika and chopped fresh Italian flat leaf parsley.
Notes
This recipe can be made using a food processor or a blender. A blender will make the hummus extra smooth!
Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: Mediterranean
Eileen says
Thank you sooo much for this recipe. I have tried making hummus before and it ends up edible but just not good enough. I've been spoiled by some wonderful Lebanese hummus that I can buy fresh, but it is expensive! I was very pleased with the results of my effort. I followed the recipe exactly; I may add a tiny bit more lemon next time. We'll see. I'm just thrilled to find your recipe!
Elaine Gordon says
Thank you so much for sharing, Eileen! I love to receive comments like this. It really means the world to me. I'm so happy to hear that this recipe met your needs and worked so well for you 🙂 Yes, more lemon would really brighten the flavors so go for it! It is definitely adjustable in terms of how much tahini versus lemon you want to use. All the best to you!
Janice says
This is the best hummus recipe in the world!! Every time I make it I get requests for the recipe. It is delicious!!! Thank you for sharing it!
Elaine Gordon says
Thank you so much for this feedback! So glad you have loved it as much I do!
Natalia says
This was so good! Once you experience real hummus at restaurants you realize the stuff that’s sold in stores isn’t all that great. Your recipe creates an authentic hummus that got me so many compliments. Simple and easy to follow thank you!
Elaine Gordon says
Thank you so much! I totally agree with you! Nothing like the real homemade deal. My family always comments how much better this homemade version is than store-bought hummus. They are so spoiled by it at this point! So, so happy you found the process simple and easy to follow. That is definitely my goal with all my recipes! And most importantly, so glad you loved it and everyone else did too!
Jeanne says
Loved the hummus. Ate the entire thing between me and my husband. Was never a fan of tahini until I started making your recipes. Thank you!
Elaine Gordon says
Thank you so much for letting me know! I'm thrilled you loved it so much. My husband and I can easily and quickly go through a batch as well! And I'm so happy I've helped turn you onto tahini - such a wonderful nutrient rich food and so versatile 🙂
Abby says
What a great recipe! Easy to follow instructions and it came out so creamy! We are enjoying it with your roasted multicoloured carrots! So pretty and sooo good!
Elaine Gordon says
Thank you so much, Abby! I'm so happy you enjoyed this one. I agree it pairs beautifully with the rainbow carrots! 🙂 Thank you for leaving a five star rating! Best, Elaine
Melanie says
I came upon your recipe today, and I’m so glad I did! I usually dont leave reviews on online recipes, yet, for this one I wanted to! Wowowowo! It came out so tasty, creamy and full of flavor. I’ve tried multiple hummus recipes before and this one truly is my fav. I also can sometimes have a hard time digesting garbanzo beans from a can and so this method made it easier for me to digest as well! I love love love it. Thank you so much 😊
Elaine Gordon says
Hi, Melanie! Thank you so much for taking the time to let me know. I really appreciate your review and I'm so happy to hear you loved this recipe so much. And, I'm so happy to hear it helped with digestion for you. What a double win! Best, Elaine
Heather says
Sooo delicious and super creamy! Made a half batch and it was perfect!
Megan says
So good and soooo creamy! I recently had the best hummus ever at a restaurant in Chicago so I’ve been searching for a recipe that rivals it. This one is great! I love how simple ingredients can make such a delicious dip.
Elaine Gordon says
Thank you so much, Megan! I'm honored this fits the bill for you after such an amazing experience in Chicago. Best, Elaine
Adam says
I'll chime in with praise for this hummus recipe, and how glad I am to be able to reproduce what but normally can only be had in the Middle East itself or restaurants or in the rare Middle Eastern store. Thanks for revealing the secrets of boiling, softening, removing outer shells (even though this adds the most time and mess to the process, by clogging the sink. I agree per your other quick and easy hummus recipe, you can skip that step and get slightly less creamy hummus, but still awesome). I have to experiment more with how the ice water affects the outcome... not sure whether you're supposed to put crushed cubes in or just chilled water? Also in our small bullet shaped blender, even two cans of chickpeas tend to scatter after a short while, so that 4 minutes of blending really never happens (the blades are only in contact with the mixture for a minute it seems). But still delicious. I find it difficult to get every last morsel of amazing hummus out of the blender sides. Why do the sides have to have ridges 😛? An authentic garnish in addition to a bit of olive oil is some za'atar spice (thyme, roasted sesame seeds, and other amazing spices) which you can find at a middle Eastern store. Look for ones made in Nablus, or in Jordan for the best most aromatic kind. Sprinkle on liberally, and get some super thick, fresh pita, and bring back the memories of the best Middle Eastern food you've had.
Elaine Gordon says
Hi, Adam! Thank you so much for taking the time to share this detailed review. For the ice water I like to do a little crushed ice mixed with water until it measures 1/4 cup. I hope that helps. For the blender, what brand are you using? You might want to consider a food processor so as not to waste any with the ridges you mentioned. LMK if you need other blender recommendations - I have a recommendation for every price range if that would be helpful. Thank you!