This should NOT be called Hummus…

For real. This is so unbelievably good, light, velvety and creamy, they should seriously consider renaming it something like “Chickpea noIce Cream, or Chickpea Pudding maybe, or Yum-mus, why not?

I mean, really, I love this stuff so much, I could very well sit down with a bowl and eat the whole thing by the spoonful! Mind you, that is pretty much what I do… but to make things even tastier, I like to eat mine with pita chips. No, no… not the deep fried kind of chips, simply whole wheat pita breads that I tear to pieces and toast in a 325F oven until they are really dry, crispy and golden brown. I then use those in lieu of a spoon. Best chips and dip in the world, I tell you! Best part is, they make for a healthy snack too!

Whooohoo! Chips and dips that are good for you! How’s that for awesome news!

Velvety Hummus | by Sonia! The Healthy Foodie

Not all hummus recipes are created equal though. There are quite a few (thousand) available on the Net, and some of them will have you peel your chickpeas before you process them. Talk about tedious work! I don’t see the point in doing that, really, especially after I’ve tried this beautiful recipe which I found a while back. I’ve only adapted it ever so slightly… I think adding baking soda to the soaking water makes all the difference in the world.

I’m telling you, even if you are not a big Hummus fan, you should really consider giving this recipe a try and tasting this heatlhy dip / sauce again, as if for the first time. My daughter, who didn’t care much for the stuff not so long ago is now completely sold!

Velvety Hummus | by Sonia! The Healthy Foodie

Lucky me just made a double batch of this yesterday… Guess what I’ll be having for my afternoon snacks this week!

Oh! I am a happy woman… Life is good! :)

Heavenly Velvety Smooth Hummus

Heavenly Velvety Smooth Hummus


  • 2 cups dried chickpeas (the smallest you can find)
  • 2 tbsp baking soda for soaking + ½ tsp for cooking
  • ½ cup tahini
  • juice from 1 squeezed lemon
  • 2 garlic cloves
  • ½ tsp salt
  • 1 teaspoon cumin
  • ½ - 1 cup water, depending on desired texture


  1. Soak chickpeas in clean water with 2 tablespoons of baking soda overnight.
  2. Drain, rinse and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.
  3. Rinse the chickpeas well and put them in a large pot. Cover with water, add ½ tsp baking soda and NO salt. Cook until the grains are very tender, around 45 minutes to an hour. Regularly skim the surface during cooking process to remove foam and loose peels floating.
  4. When cooked, drain the chickpeas and transfer to food processor. Process into a thick puree. Allow to cool for a little while before you continue.
  5. Add the tahini, lemon juice, garlic, salt and cumin, then start the food processor. Add water, a little bit at a time, until you get the desired texture. Make it a little bith thinner than the actual desired texture, as it tends to firm up after a little while (especially if you don't eat it right away and refrigerate it).
  6. Serve with pita chips, or crudités, or just plain grab a spoon and dig in!


Velvety Hummus | by Sonia! The Healthy Foodie

Velvety Hummus | by Sonia! The Healthy Foodie

Velvety Hummus | by Sonia! The Healthy Foodie


  1. Keti Tsereteli says

    I have never been a fan of Hummus, but I recently came across an interesting recipe using Onion Crunch as a topping for the dish. These crispy, crunchy onions add an interesting flavor to the creamy nature of the Hummus. I feel like this would work well in this dish too!

    (Check out if you have never heard of the topping. It’s definitely worth the investigation.)

    • says

      The baking soda doesn’t affect the taste at all, but it totally changes the texture of the chickpeas. I’d say it acts as a tenderizer, which makes for a much creamier dip.

  2. Dawnie says

    I never liked hummus because of the bits that every recipes always had. I am not fan of cunky bits in something like dip. (At least not if i try to get it NOT to have them) I will try this one and hope that it will come out just as smooth at it looks in your photos, because then i would love it, i am sure.
    Thank you for the recipes :)

    • says

      If you want it to be just as smooth, you will definitely want to add more water and let your food processor run for a bit. Add your water a little bit at a time, and let it incorporate really well before adding more. You will probably end up usine the whole cup.

      I swear, this thing IS as smooth as ice cream!

      I’d love to hear your feedback if you end up making it! :)

      • Dawnie says

        It really became one of the smoothest purees i ever made 😀
        AND i really liked it. Especially with the water instead of the oil that is used in most other recipes.
        So thank you again for this recipe i am sure that i will make it a lot now that i know that it really works as well as you said it would 😀

  3. says

    This photo definitely caught my eye on TS! I recently wrote a post on roasted red pepper hummus and home made pita chips. My photos were so-so; I wasn’t crazy about them. Yours, however, are wonderful! The clarity is super. Can I ask if you used a 50mm 1.8 lens? I just bought this lens and it has that beautiful bokeh affect but I cannot get as macro as I would like. Thank you!

    • says

      Thank you, Sarah! That is exactly the lens! While it is true that you cannot get extremely close with that kind of lens, the clarity is really out of this world. Plus, I find that in food photography, closer is not always better… I really like your photos, by the way. Your site is very nice. I ADORE the font that you chose to use.

  4. Rebecca Harwin says


    While searching for gluten free, dairy free recipes, I came across your blog. I really like it :) Hommus us one of my favourite things! And this looks devine!

    I am putting together a book/ebook of recipes to assist my PCOS patients in eating well. I was hoping I could have permission to use some of your recipes. I would, of course, reference your details and your website. This may be a good link for your site.

    I thankyou for your consideration.

    Dr Rebecca Harwin.

  5. says

    AHHHH I am so excited about this recipe – I JUST came across it (I’m a little late to the game) and I am in complete awe of how creamy your hummus is – this is on my to-do list and pronto!!!!! Can’t wait!

  6. says

    Natural Noshing linked to this recipe and wow, these photos are stunning! I’ve checked your blog a few times before and I absolutely love your photography. However, I haven’t tried any of the recipes yet, because you tend to use some rare ingredients. Some more simple ones are on my to-do list, though! I think it’s time I finally subscribe to your blog and become a regular reader! 😉

    • says

      Thank you very much Jessy! I am truly flattered that you decided to subscribe to my blog and read me on a regular basis! :) I hope you let me know if / when you try some of my recipes. I’m curious though… you say that I tend to use rare ingredients! I’d really like to know which ones you are referring to… Since one of my goals is to make healthy eating more accessible, I try and use mostly ingredients that can be found with minimal effort. In fact, most of what I use, I buy at my local grocery store. Your insight on that matter would be greatly appreciated!

      • says

        Well, keep in mind that I’m European and maybe these ingredients are not that rare in the US, but things like buckwheat groats (I only see kasha and flour here), chia seeds, hemp seeds and coconut flour are almost impossible to find here (or if they do have them somewhere, they’re super expensive).

        That being said, I have already bookmarked a few of your recipes (that don’t use these ingredients) and I can’t wait to give them a try! 😉

        • says

          RIGHT!!! What’s readily available here isn’t necessary as easy to get your hands on in other parts of the world! Makes sense. I am so sorry about that. Well, at least you can still do a few of my recipes… I hope you let me know when you try them! :)

          Thanks for your feedback Jessy! I truly appreciate that!

  7. Kristen de Jong says

    This recipe is amazing! My aunt told me once to put a pinch of baking soda in the stew and it would make your meat very tender. I never put two and two together and thought it would do the same for beans. I’ve always wondered how to get that creamy smooth hummus like they have in stores. I don’t like the taste of store bought hummus, but I like the softer creamier texture. I’m so happy I found this recipe! Thank you for sharing!

  8. says

    I use a similar recipe but it calls for canned chick peas and I don’t have a food processor (please note, Santa) so use a blender. Maybe that combination is what makes mine nowhere near as creamy as yours.

    I’m amazed at how much the taste can vary with simply modifying the ingredients eg more garlic, less lemon, – and the texture eg more water.

    When I get tme I well give your dried chickpea version a go …


  9. Andrea says

    Sonia, I just made this hummus recipe (I’ve never even tried hummus before!) and it turned out SOO creamy like yours! :) Very nice. It made a ton so next time I think I will halve the recipe since my food processor was almost to the brim (I have a 7 c.). I’m going to let it chill and then try it with some pita chips and carrots! Thanks for the recipe! :)

    • says

      Yeah, it does make a rather large batch, but I like it so much that I like to make A LOT! Glad yours turned out just as good and creamy as mine did. The baking soda trick is really really neat. Glad to have found that one and to have been able to share it here. It forever changed the way I enjoy my hummus!

      You actually had the patience to let it chill? Good girl! 😀 I really have a hard time doing that. Oh, now I’m craving hummus big time… 😉

  10. jen says

    OMG, the suspense is KILLING ME! My chickpeas are on their second soak. I pinned this recipe a week or so ago, and am making it today….I know, I know…what took me so long??

    At first I was truly intrigued, as hummus is one of my favorite things ever. I read just a few comments, which only enforced the notion that I must make this soon. I’ve just read through the rest, and am super excited to complete my batch! While I eat hummus almost daily, I am the only one here that does (they’re all crazy), so how long do you find this to keep refrigerated?

    I also wanted to say how much I enjoy your blog. Absolutely beautiful photography, and amazing clean recipes! Thank you so much!

    • says

      Wow, Jen, thank you so much for your amazing feedback. You’re awesome!

      Now the suspense is killing me too! I so can’t wait to find out how you liked that hummus recipe! If you’re anything like me, you won’t have to worry too much about how long it keeps for, but, since it does make an awful large batch and you’re the only one going at it, you might find that you will have to freeze some of it, as it will keep for about I would say 5 to 7 days. If you do freeze it, however, do so in small batches, as I find it doesn’t keep long at all after it’s been thawed, like 2-3 days max, and it’s not quite as good. The texture changes somewhat.

      Now, that being said, let me cross my fingers that you like this hummus as much as I do and end up not even having to freeze it at all. I’m telling you, I can eat this thing by the spoonful! I really can’t wait to hear your impressions! :)

  11. jen says

    Boy, today got busy, but I’m back and all full of hummus :)

    The texture was divine. I really don’t mind the usual texture of most, but this one was seriously like velvet, even given the fact that I got sidetracked, forgot to skim, then tried to pick out as many skins as I felt like devoting effort to picking out…hehe. I simply processed the heck out of the final product, and it was so lovely! I had just over two cups of garbanzos, dried, so I found mine did appreciate an extra T or so of tahini, and I juiced two lemons for it. I used the full cup of water and don’t regret it a bit. I also added some aleppo pepper, skipped the cumin, and opted for a seasoning blend from Penzey’s w/cumin, chipotle, orange peel, and cocoa (think high-speed chili powder). This recipe would be fantastic either way! I just find it nearly impossible to leave well-enough alone. I’m anticipating many lovely additions for future batches.

    I do not think that waste, or even having to freeze will be an issue. The toddler and I will buckle down this week on our consumption, and I have a hummus-loving friend stopping by for a cup, and that’s all she’s getting!!

    • says

      Alright!!!! So happy to hear that you liked it a lot, and that you won’t be having issues with it going bad on you! 😉 And you say even your toddler likes it? Wow, now that means it’s seriously a winner! I hope your hummus loving friend likes it too, but not too much. We wouldn’t want her leaving with the whole batch now, would we? 😉

      I am really curious to try your seasoning, especially the cocoa powder… Penzey’s you say, heh? I will definitely have to research that! Thanks for the tip!

      Now I’m craving hummus… big time. Care to guess what I’ll be doing this week-end? 😀

    • Joann says

      Jen – what is the name of the seasoning blend that you use. I looked on their website and can’t find the one you mentioned.

  12. Anja says

    This looks so good!

    But, can you use canned chick peas? I have guests coming over for dinner tonight.. :)

    • says

      I guess you could always use canned chickpeas, Anja, but you wouldn’t get the same creamy consistency. The secret to get that delicious creamy, smooth and velvelty consistency is to add baking soda to the soaking and cooking water. It totally changes the texture of the cooked chickpeas…

  13. Dana says

    WOW! I just made this and it is amazing! I make hummus all the time with canned chick peas and can’t believe the difference. Thank You

  14. Joann says

    This is yummy – I’ll admit at first I left the cumin out and then I only put it half the amount called for. Really not a fan of cumin but since I had it on hand I put it in. Can’t believe how creamy it is! I did have a problem getting the chickpeas processed at first…next time I will definitely half the recipe unless I am taking it to a party. I think it will make it easier plus this is a lot of hummus to have around for one person! I’m assuming since you can freeze cooked chick peas it will be okay to freeze this hummus too? I may take a portion of it and add avocado to make avocado hummus. Yes I do have an avocado obsession!!

    • says

      You’re not the first one who says that, Joann. Maybe I should add a mention in the recipe that this makes a rather large batch. I like it that way, because you see, I find it’s really time consuming to make, so I’d rather make more while I’m at it. Plus, my daughter and I like that stuff so much that between the 2 of us, it doesn’t really have time to go bad! 😉

      I have tried freezing it also, and while it freezes well, it doesn’t keep for long after it’s been thawed. A day or two, at most. So make sure you freeze it in small quantities.

      Glad you liked it though. I’ve honestly never tasted a hummus that creamy before in my life. Seriously, I just eat that stuff by the spoonful. Oh, and I have carrots on the side… to dip in, you know! 😉

  15. Ruthy says

    Just made this and we all love it, super creamy and easy to whip up. And simple enough to give it your own twist. Thanks for this.

  16. Jimena Alvarado says

    I tried your recipe and it was absolutely divine. smooth as silk…
    I recently found out, though, that baking soda has loads of sodium, so I had to give up making it like this. I just wanted to put out a heads’ up, in case other people have to watch their sodium intake.
    thanks for the great recipe!

  17. Rich says

    You CAN make hummus with canned chick peas, drained, rinsed and thrown in a food processor with lemon juice, garlic, olive oil, a bit of water, and salt and pepper, all to taste and texture. Takes a couple minutes in the food processor, but it does all the work. Yes I don’t den bother with tahini paste. This is the best way to go in my mind if you are going to eat it by the spoonful, like I do… haha

    This unfortunately cannot be done without a food processor.

  18. JoAnn Bishop says

    i use canned chick peas or garbanzo beans and leave out the soda. No cooking. It’s yummy and faster.


  1. […] easy. AND I also just bought a food processor and I was really excited to try it. So here goes. > Original Recipe < […]

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