Four Key Steps to Make the Best Hummus

Here is how to make the best hummus!

Looking for tips for how to make the best hummus? You came to the right place. Hummus is a crowd pleaser and it’s been rising in popularity in the United States over the past few years. We’ll show you how quality tahini plays a major role in hummus and what key steps are to achieving the best hummus.

There’s truly no “best” hummus recipe, although we have our favorites. 😉 Plus, who are we to judge?!

Everyone has their own taste preferences; some people don’t care much for cumin, garlic, and/or lemon. Some people don’t even care too much for “basic” hummus; they may enjoy adding jalapeño or roasted red peppers into the mix for extra dimension and flavor.

Here, we are simply addressing a few key steps to follow to make your hummus meet what your heart desires: a creamy, light, fluffy, and smooth texture.

 

Step 1: You need a lot of (good) tahini.

We hear it all the time by our foodservice and website consumers: High-quality tahini has a huge impact on flavor and texture. Michael Solomonov notes this also in his Zahav cookbook (page 39: Hummus Tehina). Adding more tahini to the mixture not only allows for a smoother, fluffier hummus, but a nutty, rich, and ultra-delicious dip. The more tahini, the better.

 

Step 2: Add ice cold water to slightly thin it.

Adding ice cold water to a tahini-based sauce is an important step because it acts as a “fluffer.” It also makes the color of the tahini lighter so the hummus has a more appetizing color. Lastly, if you add water in with the tahini before the lemon juice, the sauce won’t bind up!

 

Step 3: Use dried chickpeas.

Canned chickpeas, or garbanzo beans, will do if you don’t have ample time to make hummus. However, you lose the integrity of the chickpea and some of the nutrients as well. Using soaked dried chickpeas in your hummus creates a delicious, nutty flavor – showcasing what traditional hummus (not store-bought hummus) should taste like. Once you boil these chickpeas down (the mushier, the better) and peel them, they also allow for a super silky and smooth hummus.

 

Step 4: Don’t stick it in the fridge

It does sound a bit crazy, but the fridge affects the consistency, texture, and even the flavor. However, if you make a batch that’s more than what you can finish within the first few hours of making it, we recommend placing it in the fridge for safety and health precautions.

If you have the Zahav cookbook, you know how incredibly delicious and simple homemade hummus can be. However, if you don’t have it, we highly recommend purchasing it or basing your first trial of homemade hummus on the Zahav’s Hummus ‘Tehina’ Recipe, as seen in The New York Times.

Happy Hummus-ing, friends!