The Smoothest and Creamiest Hummus Ever!
You’re about to learn the very simple trick to making the Smoothest and Creamiest Hummus ever. Hummus so good, you’ll simply want to eat it by the spoonful!
No word of a lie… This is absolutely the Best Hummus Recipe EVER!!! It’s so unbelievably good, light, velvety and creamy, you’ll want to sit yourself down with the bowl and eat the whole thing by the spoonful!
What’s the secret to this unbelievable creaminess? You’ll never believe how simple! No, it doesn’t involve spending hours peeling your cooked chickpeas one by one… not even close. In fact, adding a little bit of baking soda to the soaking water is all it takes. Trust me: it makes all the difference in the world.
You see the thing is, plain water is too acidic to efficiently break down the chickpeas’ cellulose-based cells. The addition of baking soda to the water raises the pH levels of the water, which then helps the chickpeas break down and soften much more easily and also enable them to cook more quickly. Simple science…
Trust me, you have to try this! You won’t believe the difference that it makes. I’ve been making this recipe for many years now, and I’ve had countless people tell me that they don’t usually care much for hummus, but this one? they just couldn’t stop eating.
Now THAT, is always nice to hear! Want in on that? Right this way, please…
To start, put the chickpeas and 2 tablespoons of baking soda in a large bowl and fill with enough cold water to cover the beans by at least 3 inches; let that soak overnight.
As you can see, after that time, the water will have gotten very cloudy and will also have taken a distinct yellowish tint. Let’s get rid of that and give our beans some nice fresh water to drink!
So drain and rinse your chickpeas thoroughly and cover them again in clean tap water, then let them soak for a couple more hours; 2-3-4 or even 5, doesn’t really matter. You could even replace that water a couple more times, if you were so inclined. This will help make the beans more erm… easily digestible, if you get my drift!
When you are ready to cook your chickpeas, drain and rinse them once again and then put them in a large pot. Cover them with plenty of cold water and add 1/2 a teaspoon of baking soda to your water, but NO salt.
Cook until the beans are very tender and practically fall apart, about 30 to 45 minutes. Be sure to skim the surface regularly during cooking, to remove the foam that will invariably form and also the loose peels floating. This too, is said to be helpful in making the beans more easily digestible.
Once cooked, drain the chickpeas and let them cool completely, or well, at least down to room temperature.
Once cooled, transfer the chickpeas to a high speed blender or food processor, along with the tahini, lemon juice, apple cider vinegar, garlic, salt, ground cumin and about 1/2 cup of water; process all this into a thick puree.
If you are using a blender, you will probably need to use the tamper to push the ingredients into the blades and stop the motor to scrape the sides once or twice.
You will also want to add more water to your hummus, a little bit at a time, until the desired texture is achieved. You might want to make it a little bit thinner than your actual desired texture, as hummus tends to firm up after sitting for a little while, and especially after being refrigerated — if you’re not going to eat it all right away…
When ready, serve your hummus — hit it with a little drizzle of evoo and a pinch of chopped cilantro, to make it extra tasty and pretty — with fresh crudités, tortillas, pita bread, or use it in your favorite sandwich or recipe.
Or, just do like I do: plain grab a spoon and dig in!
The Smoothest and Creamiest Hummus Ever
- 2 cups dried chickpeas
- 2-1/2 tbsp baking soda , 2 tbsp for soaking + ½ tsp for cooking
- ½ cup tahini
- 1/4 cup lemon juice
- 2 tbsp apple cider vinegar
- 2 large garlic cloves
- 1 tsp salt, I use Himalayan salt
- 1 tsp ground cumin
- ½ - 1 cup water, depending on desired texture
- Extra-virgin olive oil
- Chopped cilantro or parsley
- Put the chickpeas and 2 tablespoons of baking soda in a large bowl and fill with enough cold water to cover the beans by at least 3 inches; let soak overnight.
- After that time, drain and rinse the chickpeas, them soak them again in clean tap water for a couple more hours.
- Drain and rinse the chickpeas once again and put them in a large pot. Cover with water and add ½ tsp baking soda but NO salt. Cook until the beans are very tender and practically fall apart, about 30-45 minutes. Skim the surface regularly during cooking to remove foam and loose peels floating.
- When cooked, drain the chickpeas and let them cool completely then transfer them to a high speed blender or food processor, along with the tahini, lemon juice, apple cider vinegar, garlic, salt, ground cumin and 1/2 cup of water and process into thick puree; Use the tamper if necessary to push the ingredients into the blades and stop the motor to scrape the sides, as needed.
- Add more water, a little bit at a time, until you get the desired texture. Make it a little bit thinner than the actual desired texture, as hummus tends to firm up after a little while (especially if you don't eat it right away and refrigerate it).
- Serve with fresh crudités, tortillas, pita bread, or use in your favorite sandwich or recipe. Or, just plain grab a spoon and dig in!
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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*Editor’s Note: This post was originally published in June of 2011 and has since been completely revamped and updated with better pictures. A few minor modifications to the original recipe may also have been made.
71 Comments on “The Smoothest and Creamiest Hummus Ever!”
Wow, that looks incredibly smooth. I’m going to have to try your method because mine always has a bit of texture to it. I love making pita chips like that too. So yummy 🙂
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 http://www.onioncrunch.com if you have never heard of the topping. It’s definitely worth the investigation.)
Oh, wow. I’ve never seen such a creamy hummus!
Why do you add baking soda to the water? Is it for taste or does it change the texture?
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.
Just had to tell you how beautiful these photos are. Simply brilliant.
Thank you so much Emily! 😀 That is very nice of you to say, and always feels good to hear! (or read…) 😉
this is the creamiest hummus ive ever seen!
Wow, that hummus looks amazing! We’d love for you to share it over at dishfolio.com!
It will be my pleasure to do that! Thanks a lot for the invite! 😀
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 🙂
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! 🙂
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 😀
I am so glad it worked out for you! I am totally addicted to that hummus now. Happy to have made you a believer! 😉
I would think that a lite drizzle of EVOO at the very end would enhance the palate, No?
I absolutely love hummus, but can never get mine to look as creamy as yours. Back to the kitchen! 🙂
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!
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.
What a velvety looking hummus. It does look like chickpea pudding.
And it TASTES like chickpea pudding. I want to have that for lunch every day!!! 🙂
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.
Thank you Rebecca. So long as you link back to me, feel free to use any recipe that you’d like! Nice site, by the way. I will definitely check it out! 🙂
I have not had good luck making my own hummus, but am going to give this recipe a try! Seems like it may turn my luck around!
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!
Eagerly awaiting feedback… 😉
Ummmm so can I say this is AMAZING! I am posting RIGHT NOW 🙂 This stuff is like chickpea crack 🙂 I cannot believe the texture of this hummus!!!!!
HAHAHA!!! Nora, you cracked me up big time with your comment! I literally laughed out loud, twice! (that’s each time I read it) 😀
Chickpea crack! I’ll never forget that one. So true! 😀
And I’m a hopeless junkie!
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! 😉
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!
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! 😉
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!
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!
The pleasure is all mine, Kristen! Recipes are meant to be shared. Glad you liked! 😀
Also. I like to add smoked paprika to my hummus. It makes it very very tasty!
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 …
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! 🙂
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… 😉
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!
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! 🙂
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!!
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? 😀
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.
This looks so good!
But, can you use canned chick peas? I have guests coming over for dinner tonight.. 🙂
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…
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
YAY! Thanks for your feedback, Dana! Super happy you liked that hummus. It IS unlike any other hummus that I’ve ever had. THANK YOU for taking the time to comment! 😀
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!!
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! 😉
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.
Awesome, good to hear, Ruthy. Thanks a bunch for letting me know! 🙂
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!
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.
i use canned chick peas or garbanzo beans and leave out the soda. No cooking. It’s yummy and faster.
I found your recipe during a google search in hopes of finding a hummus recipe that is similar to The Pita Kitchen’s hummus in Sherman Oaks, CA. Their hummus is like whipped cream. I cannot wait to start your recipe later today. No amount of processing canned chickpeas produces a whipped like texture. Believe me, I’ve tried!
Well, I certainly hope that this one does the trick for ya, Julie! Be sure to share your thoughts!
I will! I have my chickpeas on their second soak now.
Mmm sounds so delicious! I’ve made hummus using other recipes but this one is really good and creamy! (The “this should not be called hummus” thing really cracked me up by the way!)
Just made this recipe. I’ve been looking for a creamy hummus recipe for quite some time. I’ve made quite a few that were okay. This is the best and the creamiest. Thanks so much.
So very happy to hear, Mary! You are very welcome! 🙂
Thank you very much.
I’ve done it .
Excellent recipe my daughter , and husband. Loved it very tasty , and the best. Home Made .
Delicious!! Only hummus recipe my family will eat
Vinegar has no part in hummus
And chopped parsley is by far a much
It is VERY creamy and delic!
is it 2 cups of chickpeas before or after they are soaked bc they expand.. so the measurements are different.. i put in 2 cups of dried chickpeas in water changes it a few times and it expanded so much now i have about 6 cups before cooking.
That is correct: 2 cups dry. The recipe does make a fairly large batch!
Wow!! This is hands down the BEST hummus ever – mu family and friends just can’t get enough of it! Thank you so much for sharing
Glad you liked it, Linda. Thanks much for your 5 star rating, it’s greatly appreciated!
Can I use Baking Soda instead of Baking Powder?
First batch tasted real good.
Sorry, I read the ingredients wrong.
FYI works good with baking powder haha
Haha! Good to know!
I just tried it. IT IS F*CKING DELICIOUS. I LOVED IT. Thank you for this recipe it is incredibly perfect !!! 👏🏽👏🏽👍🏽👍🏽😋😋