Let’s talk about How to make the Best Hummus! Combine peeled chickpeas with garlic, tahini paste, fresh lemon juice, seasonings, and plenty of cold water to create the creamiest and most delicious hummus ever. Friday night charcuterie boards just got tons better!
Looking for other versions of hummus? I’ve got a few on the blog that you might want to try, like my Toasted Pine Nut Hummus and my Roasted Red Pepper Hummus. We also LOVE using hummus in my Mediterranean Grain Bowls with Chicken!
Creamy Dreamy Hummus!
There are several factors to getting the creamiest, dreamiest hummus. I’m going to summarize them here. 😀
- Peel the chickpeas. This process is KEY. If you remove the peels, the hummus will be unbelievably creamy. It takes a little bit of time, but it’s worth it. I find it to be calming, in fact!
- Use a good tahini paste. Make sure you use a decent quality tahini paste, and stir it up. The oils tend to float to the top, so you’ll want to make sure you get it well combined before using for the hummus.
- Add plenty of seasoning. Seasoning adds FLAVOR, so don’t be shy when using seasoning. The cayenne pepper adds some spice, but I love it in this recipe. Feel free to tailor to what you like best.
- Use cold water to get the perfect texture. This is the other main KEY to making the best hummus. You’ll want to use just the right amount of water – too little will be firm, and too much will be watery. Add a little at a time, and stir in between until you get the right amount.
- Don’t use too much garlic. This is personal preference here, but using too much garlic will have you dragon breathing on your friends. No thanks!
Ingredients needed to make The BEST Hummus:
- Chickpeas/Garbanzo Beans – You will need two cans of beans. Reserve a few for garnish.
- Tahini Paste – Make sure you stir up your tahini paste to fully combine the oils and the sesame seed paste.
- Lemon – Use half of a lemon or more if you like things extra lemon-y.
- Garlic – One large clove is the perfect amount for me, but use extra if you like your hummus garlic-y!
- Spices – Onion powder, cayenne pepper, kosher salt, and freshly ground black pepper.
- Olive Oil – Two tablespoons for the hummus plus extra to serve.
- Water – You’ll need cold water to thin the hummus. I like my hummus extra creamy so I use plenty of water.
- To Serve – We love to enjoy this with pita chips and a variety of fresh vegetables.
How to make the creamiest hummus:
Homemade hummus is SO much better than store-bought. Trust me, and give it a try!
- Prep the Garbanzo Beans. Rinse and drain the beans. Remove the skin by using your thumb and first two fingers. For two cans of beans, this may take 15 minutes or so. Sit in front of the TV with a bowl and have fun peeling!
- Combine all ingredients in your food processor. Combine the peeled chickpeas, tahini paste, lemon juice, garlic, olive oil, and spices – plus about 1/4 cup of cold water to start.
- Get a smooth consistency. Pulse the ingredients and gradually add water until REALLY smooth. I use plenty of water because I like a very creamy consistency.
- Finish. Spoon the hummus in a bowl, and add another drizzle of olive oil, some seasonings (salt, pepper, and cayenne pepper), and some reserved chickpeas.
- Serve. Serve the delicious hummus with pita chips and/or a variety of fresh veggies.
Other delicious snacks to try:
- How to make Crispy Chickpeas – Yup, another chickpea recipe!
- Crostini Appetizers – 4 Ways – Another amazing recipe for your charcuterie boards.
- Homemade Pretzel Bites – My favorite carb-loading snack. Addicting but worth it!
Be sure to browse the blog for other delicious snacks for happy hour, including my cocktail recipes!
How to make the Best Hummus
- 30 oz. chickpeas – rinsed, strained, and peeled
- 1 clove garlic – or more
- 2/3 cup tahini paste
- 2 Tablespoons olive oil
- 1 large lemon – freshly squeezed
- water – to thin
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- reserved chickpeas and a drizzle of olive oil – to serve
- extra seasonings – to serve
- pita chips or homemade hummus – to serve
- Rinse and drain the chickpeas. Peel the skin off the beans one at a time. Using your thumb and first two fingers works best. This will take about 15 minutes or so. Set about 1/4 cup of chickpeas aside for garnish.
- Place peeled garbanzo beans into a food processor. Add the garlic, tahini paste, olive oil, lemon juice, and spices. Add about 1/4 cup of cold water. Pulse until well combined.
- Continue pouring additional cold water into the food processor until light and fluffy. I often use a total of 3/4 cup (or more) of water. Add it very slowly, and test it in between.
- Spoon the hummus into a serving bowl. Spread it out, and then add some additional olive oil, some salt, pepper, and a bit more cayenne pepper. Add a few reserved chickpeas.
- Serve hummus with pita chips and a variety of fresh vegetables, if desired.