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.
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?
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!
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!
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.
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
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
Nutrition
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.
Recipe and photography by Tara Teaspoon.
Kathy Swenson says
Can't wait to try this! Now, do you have a great pita recipe to go with the hummus?
Thanks Tara!!
Tara says
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!
Jana says
Great tips! I can't wait to put them to use! Thanks! 🙂
Tara says
Thanks Jana! Oh I think you'll love it.
robin rue says
I have never had homemade hummus before. I need to try this.
Tara says
Oh you'll love it. It's so easy and Oh So much better tasting than store-bought!
tara pittman says
I love homemade hummus. I need to try the bean cooking thing
Tara says
If you love it already, this will still change your life! The bean cooking thing is genius! 🙂
Amber Myers says
Ooo yum. I do love hummus. I've never tried to make it before--I might have to try it out!
Tara says
For sure! It's so simple you can't pass it by.
Jennifer says
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!
Tara says
Yes! Oh can't wait to hear what you think.
Tiffany says
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. 🙂
Tara says
It's a lovely secret from the Israeli chefs here in NY. Love that I can share it.
Jennifer Quisenberry @ The Awesome Muse says
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!
Tara says
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.
Donna Ashworth says
I have never tried to make this yet but am always saying I will! i ma going to now, thanks!
Tara says
Oh perfect! I'm glad I've inspired you.
rachel says
That looks so good! I had no idea about the baking soda...
Tara says
Thanks! Such a fun tip for sure!
Tina Gleisner says
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
Tara says
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.
Alex says
I crave hummus!! This looks so delicious!
Tara says
Oh thank you. It's definitely crave-worthy!
Jordan | Read. Eat. Repeat. says
I adore hummus, and these are easy tips that I can't wait to try...thanks for sharing!
Tara says
Oh good! I hope you love it!
Meg says
I've never made hummus from scratch, but you've got me interested! Pinning this one.
Tara says
You'll never go back to store bought!
Jennifer L says
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!
Tara says
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!
Melissa Griffiths says
I needed all those tricks in my life! This looks like hummus perfection!
Tara says
They totally work! It's pretty perfect 🙂
Tara says
You're a doll! Thanks Melissa
LANE says
Okay, I did it! I made it! It was easy and the texture is PERFECT!!
Tara says
Woooo! Awesome Lane. Glad you liked it!
Mary Bench says
I don't like Hummus! This recipe changed my mind!
Jen Walker says
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.
Tara says
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.
Dallin Inouye says
I made this again today. Great option for when I'm trying to go more vegetarian!
Belinda Pond says
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.
William says
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……
Tara Teaspoon says
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.