Best Hummus

If you get hummus right, it’s glorious

I take my hummus very seriously. I may be a Pakistani but I grew up in Michigan, surrounded by delicious and authentic Mediteranean food. I can spot a fake and lumpy hummus full of unwelcome ingredients from a mile away. I keep mine simple, to the point, and delicious, as it should be. It’s beautifully balanced with nutty notes from the tahini, a fresh zing from the lemon juice and a subtle bitterness from the olive oil and garlic. You take one bite and you know you’re eating the real thing.

Hummus is so versatile

I love having a batch of hummus in my fridge. I have it as a snack, with carrots and cucumbers to dip into it. I make a double batch when I make my favorite Mediterranean feast of fresh pita bread and my delicious lemon oregano chicken. I use this to make pita pockets for an easy weekend lunch. It’s so versatile and utterly delicious. It’s actually a great toddler food. My 6 year old daughter Mina has loved it since she was a baby!

Why homemade is better

When you make this at home, you know exactly what goes into it, which isn’t much. It’s also very easy to make. 15 minutes of your day won’t set you back time wise, but it’ll set you up with a delicious bowl of creamy hummus. I have tried pre-made ones from multiple grocery stores, and only one has come close to this homemade version. I find that store bought hummus has no pronounced flavors. You can’t taste the tahini, garlic or olive, all three important components of a good hummus. So spare yourself the disappointment and take 15 minutes out of your day to make the best hummus ever. I got the tip of using ice water from Cookie and Kate’s blog post about hummus, which you can find here. I used to use cold water, but ice water adds a whole level of fluff you need to experience!

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Best Hummus

This hummus is so simple to make, and tastes delicious. It is creamy and is so perfectly balanced, and it conveniently gluten free and vegan.

Course Appetizer, Side Dish, Snack

Cuisine Mediterranean

Keyword Chickpeas, Hummus, Tahini

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Sconce&Scone

Equipment

• blender

Ingredients

• 16 oz chickpeas
• 4 tbsp tahini
• 1/3 cup olive oil
• 1/3 cup lemon juice fresh
• 1 clove garlic
• 1/2 tsp salt
• 1/4 tsp chili powder
• 1/4 tsp black pepper
• pinch ground cumin
• 2-3 tbsp ice water

Instructions

• Place the chickpeas in a saucepan and cover with water. Bring to a boil, then simmer for 15 minutes. Drain and add to your blender.
• Add the remaining ingredients barring the ice water. Pulse to start the blending process. Then turn the blender on and while it's running add the ice water in a thin stream until the hummus reaches a smooth consistency. You may need more depending on your batch of chickpeas.
• Spread onto a plate and drizzle with olive oil and a pinch of paprika. Refrigerate leftovers.

Notes

Canned vs. dry chickpeas. There’s nothing wrong with using dry chickpeas that need to be fully cooked, it just increases the time spent making hummus, so I prefer canned chickpeas.

Why boil the chickpeas? Canned chickpeas are cooked, but they’re not soft enough to create a smooth hummus. Boiling them for ten minutes makes them softer and give a super creamy hummus.

Ice water. I got this tip from Cookie and Kate’s blog post about hummus. I used to use cold water, but ice water adds a serious amount of fluff to your hummus and I can’t go back! 

Store it. This stores great in the fridge in an airtight container. 

  

Have you tried this creamy goodness?

I love hearing your feedback! If you’ve tried this recipe I’d love to hear how it worked for you in the comments below!

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