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 and has the perfect balance of flavors. It isn't gritty or too thick.
Recently, I was dining at one of my favorite local Mediterranean spots, Tabrizi. I asked the owner to share with me his hummus secrets 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 and these methods to be easy and approachable for the everyday cook. No restaurant-training needed here!
Why You'll Love this Hummus
Most hummus, whether store-bought or homemade, is either smooth but bland or tasty but gritty. With this recipe, you no longer need to compromise as you can get the best of both!
What is hummus?
Hummus is a vegan Middle Eastern dip that consists mainly of chickpeas, tahini, lemon juice and garlic - that's it! It is traditionally topped with olive oil and paprika and served with pita bread or fresh veggies.
The featured ingredient in this dish is the chickpea, which touts amazing health benefits. They are an excellent source of plant-based protein, dietary fiber, complex carbohydrates, B vitamins (such as folate) and important minerals, in addition to being a good source of manganese, iron and zinc.
Ingredients
- Chickpeas: The chickpeas can either be canned or dry and cooked from scratch. Believe it or not, using canned chickpeas will not compromise the quality of your hummus! The difference between the two generally lie in their texture and firmness, but in this recipe we'll be boiling them regardless.
- Tahini: Good quality tahini is key to creamy Mediterranean hummus. Tahini is simply sesame seeds that are roasted and grounded up into a paste. The result is a silky smooth texture with a mild nutty flavor.
- Garlic: The garlic in no way overpowers this dish. Some recipes call for more garlic strained with lemon juice and salt, but simply using less garlic achieves essentially the same result.
- Lemon: The lemon juice provides a hint of freshness and zest.
- Salt: Similar to other dishes, salt really brings out the flavors.
- Ice water: This trick sets this recipe apart from the average hummus. Do not skip!
- Extra virgin olive oil: I recommend using high-quality extra virgin olive oil as it will be drizzled on top of the hummus.
- Baking soda: The baking soda will help release the skin of the chickpeas when boiling.
- Garnishes: Add a sprinkle of paprika and freshly chopped Italian flat-leaf parsley for truly authentic Mediterranean hummus!
How to Make Hummus Using Canned Chickpeas
This hummus can be made using a food processor or blender. Using a blender will give you extra-smooth results (more below)!
- 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 at times 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.
Top Tips and Tricks for the Smoothest Hummus
With the following tips in mind you can say goodbye to grainy, lackluster hummus! The result will be ultra-smooth hummus with incredible flavor that is remarkably light.
Overcook the chickpeas.
The biggest trick to smooth and creamy hummus is intentionally overcooking the chickpeas. If you only take one thing away from this post, it should be this. Most recipes will call for dried chickpeas that are then soaked in water and baking soda overnight and then boiled in a pot of water and intentionally overcooked. This is great if you have the time and forethought to soak in advance.
I modified this technique using just a can of chickpeas (already cooked). Using this method, you simply recook them and get them super mushy - the longer the better without burning them.
Still debating canned vs. dried chickpeas? I promise your hummus will be perfect either way.
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 hummus grainy and also dampens the flavor.
Use a blender instead of a food processor.
A food processor will still get you that perfectly smooth hummus if you follow this recipe, 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!
Olive oil goes ON the hummus, not in it.
Garnish the hummus with olive oil at the end by making a "well" in the center. Use your best quality extra virgin olive oil here. There is no need to put it in the actual dip - this will weigh it down and interrupt the flavors. The only liquids I use are fresh lemon juice and ice water (will talk about this next). I also use a generous amount of tahini.
Use fresh lemon juice and ice water.
Fresh lemon juice is best. I use a lemon squeezer to ensure no pulp or seeds get in. Slowly drizzle in ice water while the food processor is blending.
Keep your seasonings simple.
I use a generous amount of salt (kosher if you have it). No pepper is needed. Some recipes call for cumin but I prefer it without. I find the cumin can overpower the dip.
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.
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!
Let the food processor (or blender) run for 4-5 minutes.
The longer you process the hummus, the smoother it will get!
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.
Other ways to enjoy hummus:
- Mezze platter: serve with quinoa tabbouleh, fresh veggies, falafel, crispy oven-roasted cauliflower, a variety of olives and vegan whipped feta dip
- Lunch: veggie rainbow hummus wraps or protein-packed avocado toast
- Mediterranean dinner: bowls such as vegan cauliflower shawarma bowls or Mediterranean quinoa bowls
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