When I say the best hummus recipe, I mean the best.
This hummus is light, creamy, and full of plant protein. It’s by far one of my favorite snacks of all time!
Here in the US, you can find okay, store-bought versions at many grocery stores, but I think you should skip buying those and make your own instead. It’s made with real, healthy ingredients, and it’s WAY better.
Let me show you how!
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How to make super creamy hummus
I’ve tested so many different hummus recipes, techniques, and ingredients over the years, and there are a few tips and tricks you should know that really help make your hummus extra delicious.
The first thing to note, is that because hummus is mainly made from chickpeas and tahini, it’s essential that those elements are perfected.
Here are my top 3 tips for making the best hummus:
- Boil canned chickpeas. This is my number 1 tip, as it really helps to soften the chickpeas and make your hummus super creamy! Chef Michael Solomonov (Bon Appetit named his hummus their 2015 Dish of the Year) says he uses chickpeas that have been cooked until they’re so soft, they’re mushy.
- Use quality tahini and enough of it. According to Chef Solomonov, the secret to great hummus is an “obscene amount of tehina (tahini), as much as half of the recipe by weight, so it’s especially important to use the best quality you can find.” All tahini is certainly not equal, and store-bought tahini tends to vary widely in terms of flavor so you don’t want to just pick up the first one you see to use in your hummus.
My favorites to use for hummus are: Soom Tahini (my #1 fave), Seed + Mill Organic Tahini, and Al Wadi Tahini.
- Mellow the garlic in lemon juice. By processing the garlic in the food processor or blender with the lemon juice and allowing it to rest for a few minutes, the garlic will lose its intense, harsh bite. I was doubtful when first trying this, but WOW it works!
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The order in which you add the ingredients to your food processor or blender matters, so it’s important you follow the steps below.
How many days can you store hummus for before it goes bad?
While store-bought hummus can last quite a while, this homemade hummus recipe does not contain any preservatives!
Because it’s preservative-free, it lasts in the fridge for about 4 to 5 days.
Can hummus be frozen?
Absolutely! If you’re not planning on finishing this batch of hummus in the next 4-5 days, and you’d like to save some for another time, you can freeze your hummus in an airtight, freezer-safe container.
Tip: You can freeze it in smaller containers for single servings to enjoy regularly!
While I haven’t personally frozen hummus for long periods of time, you can apparently store hummus in the freezer for up to 4 months. But, the less time it spends in the freezer, the better. Remember, freezing something for too long can impact the flavor and texture (not in a good way)!
How to serve hummus?
Hummus can be enjoyed is so many ways!
Not only can you serve it with falafels, pita bread, and veggies, you can also use it as a replacement for unhealthy spreads like mayonnaise.
You can add it to your favorite sandwich, you can make a salad dressing out of it by adding a few extra ingredients (olive oil, lemon juice, and spices), you can top your favorite buddha bowl with it, and so much more!
When you try this recipe, let us know!
Leave a comment, rate it, and don’t forget to tag your photos with @healthiir on Instagram!
We’d love to hear your thoughts on this recipe. 😋
BEST HUMMUS RECIPE
Ingredients
2 15.5 oz cans chickpeas
2 cloves garlic
Juice of 4 lemons (or more if hand-squeezed)
Salt to taste
1 cup tahini
1/2 – 1 cup leftover water from boiling the chickpeas
Paprika, for garnish
Parsley, for garnish
Olive oil, for garnish
Directions
- Boil 2 cans of chickpeas for at least 10 minutes. If you have time, feel free to boil them for longer. I try to boil them for about 20-30 minutes! Don’t be afraid of them becoming mushy! Overcooked chickpeas are the secret to making your hummus creamier.
- Drain the liquid from the chickpeas, but keep the water!
- To a food processor, add garlic, lemon juice, and a pinch of salt, and process until coarsely puréed. Let sit for 10 minutes to allow the garlic to mellow.
- Add tahini and 1/2 – 1 cup chickpea liquid, depending on how creamy you like it, and pulse to combine.
- Add the chickpeas, and process until smooth and creamy, scraping down the sides as necessary, and adding chickpea liquid as needed.
- Add salt to taste.
- Dust with paprika, top with parsley, and drizzle generously with olive oil.