The best hummus is perfectly balanced in flavor and texture. When crafting the best hummus, the flavor to achieve is subtly garlicky, slightly acidic, and richly nutty. The texture is lusciously creamy, light, and fluffy, with no grittiness associated. This is exactly what you’ll find with our hummus, and why we believe it’s the best hummus recipe.
Read this blog for a list of tips and tricks to achieve the dreamiest, creamiest hummus. In addition, we suggest using premium products, including Soom Tahini, Burlap and Barrel spices, and Rancho Gordo garbanzo beans to achieve the highest-quality hummus. If you’re ready to make the best hummus you’ve ever had, keep scrolling.
- 3/4 cup dried garbanzo beans, preferably Rancho Gordo
- 2 tsp baking soda, divided
- 6 cloves garlic, peeled and roughly chopped
- Juice from 2 lemons, about 1/2 cup
- 1/2 tsp kosher salt + more to taste
- 1 1/2 cups Soom Tahini
- About 3/4 cup water + more until desired consistency is met
- 1/2 tsp ground cumin, preferably Burlap and Barrel Wild Mountain Cumin*
- To serve: olive oil, freshly chopped parsley, paprika or Burlap and Barrel Cured Sumac (pictured)
*Ground the cumin in a coffee or spice blender before adding to the recipe.
- Place the dried chickpeas in an air-tight glass container. Fill the vessel with at least 3 inches of cold water and 1 tsp baking soda. Leave on the counter or place in the fridge for at least 12 hours. It will make just over 1½ cups hydrated chickpeas.**
- After soaking, place hydrated chickpeas in a pot with at least 2 inches of water. Add 1 tsp baking soda and bring to a boil. Once the water has boiled, reduce heat to a simmer. Skim the foam and discard.
- After 10 minutes, check to see if the chickpeas are still fairly firm and that the skin has loosened. If so, drain the chickpeas, run under cool water and cool slightly. Begin peeling the chickpeas so that the skin comes off. Discard the skins. This ensures a perfectly smooth, creamy, and fluffy hummus.
- After peeling the chickpeas, transfer back to the same pot. Fill the pot with at least 2 inches of fresh water. Cook the chickpeas for an additional 30-40 minutes. The mushier, the better.
- Drain the chickpeas, rinse under cold water, and let the chickpeas cool. Meanwhile, in a food processor or high-powered blender, combine the juice from 2 large lemons (about 1/2 cup), 6 peeled garlic cloves, and 1/2 tsp salt. Process until the garlic is finely chopped. Allow the mixture to rest so the garlic flavor can mellow, about 10 minutes. Pour the mixture through a fine-mesh strainer and discard the garlic chunks. This step prevents the harsh taste of garlic from empowering the hummus.
- Add 1.5 cup Soom Tahini to the food processor and blend until the mixture is thick and creamy. Make sure to stop and scrape down any tahini stuck to the sides and bottom of the processor as necessary. The tahini will seize up. Add 1/4 cup ice-cold water at a time until reaching 3/4 cup, blending until the mixture is super smooth, creamy, and pale. It should be on the thicker consistency, but feel free to add more ice-cold water 1 tbsp at a time. Stir in 1/2 tsp ground cumin.
- Add in cooled chickpeas and process, scraping down the sides of the processor as necessary. Taste and adjust as necessary.
- To serve, scrape the hummus into a serving bowl or platter, and use a spoon to create a swoosh on top. Top with a drizzle of olive oil, fresh chopped parsley, and a pinch of paprika.
- Leftover hummus keeps well in the refrigerator in an air-tight container for up to 5 days. When ready to eat leftover hummus, add in 1 tbsp ice-cold water and a sprinkle of salt.
**If you prefer to use canned chickpeas: Since canned chickpeas are already hydrated, you don’t need to soak them. However, you should still peel and boil them until they’re super mushy, about 40 minutes. 3/4 cup of dried chickpeas = 1.5 cups hydrated chickpeas, so use 1.5 cups of the canned chickpeas.