How to make the Best Hummus
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!
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!
Step 1
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!
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve. Serve the delicious hummus with pita chips and/or a variety of fresh veggies.
Store leftover hummus in an airtight container in your refrigerator for up to one week. You may want to add additional water to leftovers.
Other delicious snacks to try:
- How to make Crispy Chickpeas – Yup, another chickpea recipe!
- Ricotta Crostini – It’s all about the garlic.
- Homemade Pretzel Bites – My favorite carb-loading snack. Worth it!
Be sure to browse the blog for other delicious snacks for happy hour, including our cocktail recipes!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
How to make the Best Hummus
Ingredients
- 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
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- water – to thin
- reserved chickpeas and a drizzle of olive oil – to serve
- pita chips and fresh veggies – to serve
Instructions
- 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!30 oz. chickpeas
- 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.2/3 cup tahini paste, 1 large lemon, 1 clove garlic, 2 Tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon cayenne pepper,
- 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.water
- Finish. Spoon the hummus in a bowl, and add another drizzle of olive oil, a sprinkle of smoked paprika or cayenne, and some reserved chickpeas.reserved chickpeas and a drizzle of olive oil,
- Serve. Serve the delicious hummus with pita chips and/or a variety of fresh veggies.pita chips and fresh veggies
Video
Notes
- Add water gradually to get your desired consistency. We like ours super creamy so normally add plenty of water.
- Add other seasonings if preferred.
- This hummus is great leftover for several days. You may need to add additional water to leftovers.
I made this over the weekend for a get together with some girlfriends. It was easy, delicious and super fresh! I really appreciated the plating tips (serve with additional olive oil and reserved chickpeas) because it made for a beautiful spread!
Sounds delicious, Stephani!
This is what all the cool kids serve when they have a party. Amazing!
Right! Hummus is the best!