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The Real Deal Creamy Hummus • Tara Teaspoon

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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!

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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.

The real deal hummus is creamy and delicious. So easy to make as well!

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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?

The real deal hummus is creamy and delicious. So easy to make as well!

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!

The real deal hummus is creamy and delicious. So easy to make as well!

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!

The real deal hummus is creamy and delicious. So easy to make as well!

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.

The real deal hummus is creamy and delicious. So easy to make as well!

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

5 from 1 vote
The Real Deal Creamy Hummus in brown bowl on wood surface
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The Real Deal Creamy Hummus
Work Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 
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.
Course: Appetizer
Cuisine: healthy
Keyword: hummus
Yield: 3 cups
Calories: 249 kcal
Ingredients
  • 2 15-oz cans chickpeas
  • 1 tsp baking soda
  • 1/3 cup lemon juice
  • 3 cloves garlic
  • 1½ tsp kosher salt
  • ½ cup sesame tahini
  • ½ tsp ground cumin
  • hot water
  • Olive oil for drizzling
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Can be refrigerated up to a week.
Recipe Notes

If you are making this with dried chickpeas, add 1 tsp 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 Facts
The Real Deal Creamy Hummus
Amount Per Serving
Calories 249 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g13%
Sodium 1597mg69%
Potassium 223mg6%
Carbohydrates 11g4%
Fiber 1g4%
Protein 7g14%
Vitamin A 25IU1%
Vitamin C 13.1mg16%
Calcium 62mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 Recipe and photography by Tara Bench.

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Reader Interactions

Comments

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

    Reply

    • 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

  6. 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

  7. 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

    • 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

    • 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

  15. 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

    • 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

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