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    TaraTeaspoon » Course » Appetizers

    This page contains affiliate and sponsored links. See my full disclosure.

    Published: by

    The Real Deal Creamy Hummus

    Jump to Recipe Pin Recipe Jump to Comments
    Pinterest image for The Real Deal Creamy Hummus with text

    A secret ingredient let's you make the real deal hummus from dried or canned chickpeas. You'll never go back to store-bought, I promise!


    I'm not kidding, this hummus changes lives. I have converted numerous people to the stuff, and they've sworn off store-bought hummus for good! The best news: it's completely easy, once you know the secrets.

    Hummus, olives, naan on wooden plate.

    I stopped buying hummus for a while. I was just so tired of grainy, off-flavor hummus with extra ingredients I didn't need in my dip – soybean oil (not even olive oil!), citric acid, potassium sorbate. No thank you! I've made hummus quite a bit, but it still wasn't that glorious, smooth, pure and creamy concoction I get at the restaurants here in NYC.

    With a little research and some testing, I've found the most life-changing way to make the real deal hummus. Here's three secrets and tips that make it all happen.

    1st: Canned or Dry?

    Chickpeas in pan from overhead

    Well you're talking to a girl who loves a good from-scratch recipe, but also likes convenience. Canned beans are my favorite convenience (and now that Goya has an organics line I'm in heaven). I used canned chickpeas in this recipe, but soaking and cooking dried beans will be just as good. Just check the note in the recipe.

    2nd: Baking Soda!

    Chick peas in colander.

    Yes, baking soda. That secret ingredient my favorite real deal hummus restaurant uses! This does a few things – it breaks the beans down a little more than would plain water, so they become, let's say, more mushy than just tender. (This is a good thing for hummus!) It adds a little sodium to bring out the flavor (the beans still get a good rinsing to wash any baking soda soapy flavor off). It also breaks down the outer skins of the bean. This is amazing, since many authentic recipes call for you to hand-peel off the skins and discard them before blending. Not me! That would deter me from making hummus from scratch!

    If you are using dried beans, you add baking soda to the soaking water, rinse, and then to the cooking water as well. For canned beans we just use it for the cooking water.

    Cooking water you say? Yes we are going to "cook" our canned beans, just a little more than they already are.

    3rd: Hot or cold?

    This is important secret number two! Make and blend your hummus while everything is hot. You'll see the difference in texture immediately. Not only does the baking soda step help, but blending the tahini, lemon, garlic and beans together while everything is nice and toasty means flavors blend better, bits and bobs break down more and the final product is actually pretty divine eaten warm!

    The real deal creamy hummus tastes just like the authentic dips from the best restaurants in New York.

    This is one reason cooking your beans is so important. Not only are you giving the baking soda a chance to work on those tough bean skins, but heating, creates a nice hot bean situation for blending. And you only have to simmer them about 5 minutes!

    Ingredients in food processor

    Depending on the thickness of real deal hummus you want, you'll need to add some water. Have hot water on hand to drizzle in so you get the texture you want. I usually add a few tablespoons, and up to a quarter cup. I use my favorite food processor, but you could use a Vitamix or other powerful blender too.

    Blended hummus in food processor

    No matter if you're dipping in toasty pitas, veggies or your fingers, this hummus is going to change your life.

    The Real Deal Creamy Hummus in brown bowl on wood surface

    The Real Deal Creamy Hummus

    Tara Teaspoon
    Making authentic, smooth and creamy hummus just takes a few minutes. You'll love the great texture and pure flavor. Drizzle with olive oil for richness.
    4.88 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 5 mins
    Total Time 20 mins
    Course Appetizer
    Cuisine healthy
    Servings 3 cups
    Calories 249 kcal

    Ingredients
      

    • 2 15-oz cans chickpeas
    • 1 teaspoon baking soda
    • ⅓ cup lemon juice
    • 3 cloves garlic
    • 1½ teaspoon kosher salt
    • ½ cup sesame tahini
    • ½ teaspoon ground cumin
    • hot water
    • Olive oil for drizzling

    Instructions
     

    • Cover chickpeas and their canned liquid with ½ an inch of water in a sauce pan. Add the baking soda and bring to a boil. Boil until chickpeas are hot and soft, about 5 min. Drain and rinse in hot water.
    • While chickpeas boil, in a food processor combine the lemon juice, garlic, salt and tahini. Pulse and then let sit until the chickpeas are cooked.
    • Add the chickpeas to the food processor with the cumin and blend until smooth, scraping the bowl as needed. Drizzle in a tablespoon of hot water at a time, until desired consistency is achieved. Serve warm or at room temperature. Drizzle with olive oil if desired.
    • Can be refrigerated up to a week.

    Notes

    If you are making this with dried chickpeas, add 1 teaspoon baking soda to your soaking water. Rinse before cooking. Add the teaspoon of baking soda to your cooking water as well, and cook until quite soft, but not completely broken down. Rinse and proceed with blending the recipe.

    Nutrition

    Calories: 249kcalCarbohydrates: 11gProtein: 7gFat: 21gSaturated Fat: 2gSodium: 1597mgPotassium: 223mgFiber: 1gVitamin A: 25IUVitamin C: 13.1mgCalcium: 62mgIron: 2mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.
    Tara in kitchen making salad

    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

     Recipe and photography by Tara Teaspoon.

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    Filed Under: Appetizers, Dips, Mediterranean, New Years, Party Foods, Snacks Tagged With: authentic, chickpeas, dip, hummus, tahini

    Reader Interactions

    Comments

    1. Kathy Swenson says

      April 26, 2017 at 8:33 pm

      Can't wait to try this! Now, do you have a great pita recipe to go with the hummus?
      Thanks Tara!!

      Reply
      • Tara says

        April 27, 2017 at 2:06 pm

        Ha! Oh shoot, I will let you know when I do! There are too many good pitas in the stores and bakeries here, I forget!

        Reply
    2. Jana says

      April 26, 2017 at 10:28 pm

      Great tips! I can't wait to put them to use! Thanks! 🙂

      Reply
      • Tara says

        April 27, 2017 at 2:05 pm

        Thanks Jana! Oh I think you'll love it.

        Reply
    3. robin rue says

      April 27, 2017 at 1:38 pm

      I have never had homemade hummus before. I need to try this.

      Reply
      • Tara says

        April 27, 2017 at 2:05 pm

        Oh you'll love it. It's so easy and Oh So much better tasting than store-bought!

        Reply
    4. tara pittman says

      April 27, 2017 at 4:11 pm

      I love homemade hummus. I need to try the bean cooking thing

      Reply
      • Tara says

        April 28, 2017 at 12:30 pm

        If you love it already, this will still change your life! The bean cooking thing is genius! 🙂

        Reply
    5. Amber Myers says

      April 27, 2017 at 4:46 pm

      Ooo yum. I do love hummus. I've never tried to make it before--I might have to try it out!

      Reply
      • Tara says

        April 28, 2017 at 12:29 pm

        For sure! It's so simple you can't pass it by.

        Reply
    6. Jennifer says

      April 27, 2017 at 8:08 pm

      Looks amazing T! I have made homemade hummus but never tried the baking soda trick. I'm going to give it a whirl this weekend. I could live on hummus pita and olives!

      Reply
      • Tara says

        April 28, 2017 at 12:28 pm

        Yes! Oh can't wait to hear what you think.

        Reply
    7. Tiffany says

      April 28, 2017 at 2:28 am

      I've honestly never heard of using baking soda in hummus before. What a great tip! This hummus really does look creamy dreamy! Must try. 🙂

      Reply
      • Tara says

        April 28, 2017 at 12:28 pm

        It's a lovely secret from the Israeli chefs here in NY. Love that I can share it.

        Reply
    8. Jennifer Quisenberry @ The Awesome Muse says

      April 28, 2017 at 2:47 am

      Thanks for the soaking tips. I've tried making homemade hummus, and I just haven't been able to get it smooth and creamy. I'll try the soaking next time. I hope it makes the difference!

      Reply
      • Tara says

        April 28, 2017 at 12:27 pm

        Jennifer I really think it will make the difference. I've tried everything too...even peeling off every skin. No thank you! You'll be thrilled with this technique.

        Reply
    9. Donna Ashworth says

      April 28, 2017 at 3:36 am

      I have never tried to make this yet but am always saying I will! i ma going to now, thanks!

      Reply
      • Tara says

        April 28, 2017 at 12:27 pm

        Oh perfect! I'm glad I've inspired you.

        Reply
    10. rachel says

      April 28, 2017 at 9:23 am

      That looks so good! I had no idea about the baking soda...

      Reply
      • Tara says

        April 28, 2017 at 12:26 pm

        Thanks! Such a fun tip for sure!

        Reply
    11. Tina Gleisner says

      April 28, 2017 at 11:30 am

      This looks like a lot of work but maybe the perfect dish to make in my new Instant Pot, http://hometipsforwomen.com/awesome-kitchen-gadgets-instant-pot

      Reply
      • Tara says

        April 28, 2017 at 12:26 pm

        Tina it's a cinch! You can make it in about 20 minutes with canned beans. But yes, try that instant pot for cooking dried beans. I'm sure it will be fantastic.

        Reply
    12. Alex says

      April 28, 2017 at 11:41 am

      I crave hummus!! This looks so delicious!

      Reply
      • Tara says

        April 28, 2017 at 12:25 pm

        Oh thank you. It's definitely crave-worthy!

        Reply
    13. Jordan | Read. Eat. Repeat. says

      April 28, 2017 at 3:58 pm

      I adore hummus, and these are easy tips that I can't wait to try...thanks for sharing!

      Reply
      • Tara says

        April 30, 2017 at 5:30 pm

        Oh good! I hope you love it!

        Reply
    14. Meg says

      April 29, 2017 at 4:38 pm

      I've never made hummus from scratch, but you've got me interested! Pinning this one.

      Reply
      • Tara says

        April 30, 2017 at 5:30 pm

        You'll never go back to store bought!

        Reply
    15. Jennifer L says

      May 02, 2017 at 12:38 am

      Oh wow I've always wanted to make hummus but I'm always nervous about it tasting bland. Not anymore! I'll be making this this week with my pita chips I like to make. Thank you for the baking soda tip!

      Reply
      • Tara says

        May 03, 2017 at 6:09 pm

        Of course! Oh yes, adjust the garlic, lemon, tahini and even the cumin to create the best tasting hummus for your palate. The texture is what will for sure keep you coming back!

        Reply
    16. Melissa Griffiths says

      May 09, 2017 at 7:14 am

      I needed all those tricks in my life! This looks like hummus perfection!

      Reply
      • Tara says

        May 11, 2017 at 11:40 pm

        They totally work! It's pretty perfect 🙂

        Reply
      • Tara says

        May 16, 2017 at 6:28 pm

        You're a doll! Thanks Melissa

        Reply
    17. LANE says

      June 17, 2017 at 7:19 pm

      Okay, I did it! I made it! It was easy and the texture is PERFECT!!

      Reply
      • Tara says

        June 18, 2017 at 6:04 pm

        Woooo! Awesome Lane. Glad you liked it!

        Reply
    18. Mary Bench says

      July 16, 2018 at 3:28 pm

      I don't like Hummus! This recipe changed my mind!

      Reply
    19. Jen Walker says

      January 22, 2020 at 10:10 am

      This hummus recipe is incredible! I haven't purchases hummus from a store since I came across this recipe. It's easy and the results are so yummy.

      Reply
      • Tara says

        January 22, 2020 at 7:25 pm

        Jen thanks!! I am the same, I can't get myself to buy (or eat) store hummus anymore! I'm so happy you like it friend.

        Reply
    20. Dallin Inouye says

      May 02, 2021 at 2:09 pm

      I made this again today. Great option for when I'm trying to go more vegetarian!

      Reply
    21. Belinda Pond says

      May 12, 2021 at 3:36 pm

      Tara saves the day - again! My vegan friend can't have a lot of olive oil (digestive issues... TMI) and my previous go-to hummus recipe has a bunch of olive oil. So I tried this and it is perfection. So creamy and flavorful. Instead of adding a little water at the end, I threw in a jarred roasted red pepper just because I like that flavor profile, but this recipe is swoon worthy without the red pepper.

      Reply
    22. William says

      October 28, 2021 at 11:44 pm

      Why are you cooking the already shelled garbonzo beans from a can? And baking soda? Made hummus last week with canned garbanzo beans not cooking them and it was great…..used the juice from the canned beans, olive oil, kosher salt, cumin, tahini,lemon juice. Next time I’ll try black pepper……

      Reply
      • Tara Teaspoon says

        November 02, 2021 at 3:51 pm

        Hi there William. I explain why in the blog post. The baking soda breaks down the texture of the bean skins. Some people separate the beans from the skins to create a super smooth, creamy hummus, but this step means you can avoid that. Your recipe sounds straight forward and classic. I encourage you to try my method and see the texture difference. You won't see much of a flavor change as our ingredients are very similar, but the over-cooking of the canned beans with the baking soda makes a big difference. It is the method my favorite Israeli restaurant uses.

        Reply

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