I was never the biggest fan of store-bought hummus. It does in a pinch, but the taste and texture have never done it for me. So I’ve been really excited to find what I think is the easiest and best homemade hummus recipe around.
What makes me say this is the best hummus recipe?? Well, mostly because it takes one extra (but super easy) step…before we blend everything together, we simmer the chickpeas in water with baking soda for a while. In testing recipes out, this did make a big difference in texture.
Why use baking soda in hummus? Normally used in baking, baking soda raises the pH levels of the water, which makes the chickpeas more soluble and breaks them down, which then lets them puree into an ultra-smooth mixture.
I think we sometimes underestimate the beauty of hummus…it’s incredibly versatile, whether as a meal, side dish, snack, or appetizer. You can dip veggies or pita in it, or pile it high with spicy chicken shawarma and veggies.
As with most recipes that are simple, it’s key to use high quality ingredients for the best result. I’ve fallen in love with these organic chickpeas, which I buy in bulk and use in all sorts of recipes, and I’ve found that this squeezable tahini is so much easier to use than the jars.
Drain the chickpeas and add to a small sauce pan with the baking soda. Cover with water and bring to a simmer.
Then reduce the heat to medium-low and simmer for 25 minutes. This is really the gamechanger in terms of taste and texture for this hummus.
Drain and add to blender (you can do this while still hot, or let them cool a bit).
To the chickpeas, add your garlic, tahini, lemon juice, salt, cumin and a little bit of water (start with less than 1/4 cup and add more as needed).
Blend until smooth. If adding the olive oil, I wait until it’s mostly blended, then add the oil to make sure it emulsifies well. I go back and forth on using the oil, I don’t know that it’s needed.
Add more water if needed to get to the right consistency, and also taste it to determine if more lemon juice or salt is needed (for me, it usually is).
To serve, I spread the hummus onto a platter or a shallow bowl and top with chicken shawarma and roasted veggies, with a drizzle of olive oil. It’s great for dipping and snacks as well, and wonderful as leftovers.
Let’s be honest, though, this is what it REALLY looks like when I pile chicken and veggies on it! You can’t even see the hummus!
I’m making this homemade hummus on repeat all spring whenever I need to eat healthy, but also feel like I’m indulging myself.
Other delicious, healthy meals you’ll love:
- Socca (Chickpea Flatbread) with Roasted Veggies & Goat Cheese
- Super Easy & Healthy “Loaded” Thai Chicken Salad
- Maple-Glazed Chicken with Sweet Potato Hash
- Pan-Caramelized Salmon
- Apricot Balsamic Chicken with Rosemary
Other chickpea recipes you’ll love:
- Korean BBQ Cauliflower & Chickpeas (vegan, gluten-free)
- Lemon Chili Basil Crispy Chickpeas with Charred Zucchini
- 10-Minute Spiced Chickpea Scramble
- Soupy Creamy Golden Rice With Crispy Spiced Chickpeas
- One-Pot Yellow Cauliflower Chickpea Curry (vegan, gluten-free)
- Sweet Potato Chickpea Buddha Bowl
Original recipe from Simply Scratch
The Best, Creamiest Homemade Hummus (+ A Secret Hack)
This simple homemade hummus recipe is the best I've found, due to one easy hack...how to make the eastiest, best hummus, with just a few ingredients & a few minutes! So much better than storebought.
Ingredients
- 2 (15 ounce) cans of organic chickpeas, drained
- 1 teaspoon of baking soda
- 1/2 cup of organic tahini
- 2 lemons, juiced (plus more to taste)
- 2 to 4 cloves of garlic
- 3/4 teaspoon of ground cumin
- 2 teaspoons of kosher salt (plus more to taste)
- 1/4 to 1/2 cup of ICE water (usually on the lower end here)
- Optional: a few tablespoons of olive oil
Instructions
- Drain the chickpeas and add to a small sauce pan with the baking soda. Cover with water and bring to a simmer. Then reduce the heat to medium-low and simmer for 25 minutes.
- Drain and add to a food processor or blender (you can do this while still hot, or let them cool a bit).
- To the chickpeas, add your garlic, tahini, lemon juice, salt, cumin and a little bit of water (start with less than 1/4 cup and add more as needed).
- Blend until smooth. If adding the olive oil, I wait until it's mostly blended, then add the oil to make sure it emulsifies well. Add more water if needed to get to the right consistency, and also taste it to determine if more lemon juice or salt is needed (for me, it usually is).
- To serve, I spread the hummus onto a platter or a shallow bowl and top with chicken shawarma and roasted veggies, with a drizzle of olive oil. It's great for dipping and snacks as well.
Notes
- I frequently halve the recipe and it makes 2-3 large servings for one person, or more as a side dish/snack
- For me, a food processor works better than a blender
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