“Hummus is my go-to appetizer when I need something quick, easy and impressive. Over the years I’ve picked up a number of tricks that make this the best hummus recipe you’ll ever have.” —James Schend, Taste of Home Deputy Editor
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- 1 can garbanzo beans or chickpeas 15 oz., rinsed and drained
- 1/2 teaspoon baking soda
- 1/4 cup fresh lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 cup tahini
- 2 tablespoons extra virgin olive oil
- 1/4 cup cold water
- olive oil optional
- roasted garbanzo beans optional
- toasted sesame seeds optional
- ground sumac optional
- Place garbanzo beans in a large saucepan; add water to cover by 1 in. Gently rub beans together to loosen outer skin. Pour off water and any skins that are floating. Repeat 2-3 times until no skins float to the surface; drain. Return to saucepan; add baking soda and enough water to cover by 1 in. Bring to a boil; reduce heat. Simmer, uncovered, until beans are very tender and just starting to fall apart, 20-25 minutes.
- Meanwhile, in a blender, process lemon juice, garlic and salt until almost a paste. Let stand 10 minutes; strain, discarding solids. Stir in cumin. In a small bowl, stir together tahini and olive oil.
- Add beans to blender; add cold water. Loosely cover and process until completely smooth. Add lemon mixture and process. With blender running, slowly add tahini mixture, scraping sides as needed. Adjust seasoning with additional salt and cumin if desired.
- Transfer mixture to a serving bowl; cover and refrigerate at least 30 minutes. If desired, top with additional olive oil and assorted toppings.
Best Hummus Tips
Does hummus have tahini in it?
Traditional hummus recipes, like this one, typically have tahini in it. Typically found in Middle Eastern and Mediterranean dishes, tahini is a rich, nutty condiment made from ground sesame seeds. It has a similar texture to natural peanut butter.How do you thicken hummus?
Our best hummus recipe has a great thickness to it, but if you find the texture is too thin, an easy fix is to pop it into the fridge to set. It's the perfect make-ahead appetizer to have on hand. If the hummus is still not as thick as you like, blend in more chickpeas or tahini.What can you put in hummus to make it taste better?
While hummus tastes great on its own, there are infinite combinations of toppings you can add to hummus to switch up the texture and flavour. We adore seasoned toasted chickpeas, a drizzle of olive oil, toasted sesame seeds and a sprinkle of sumac.How long does homemade hummus last?
Homemade hummus typically lasts for about a week in the fridge. Cover and store in an airtight container for best results.
1/4 cup: 250 calories, 19g fat (3g saturated fat), 0 cholesterol, 361mg sodium, 15g carbohydrate (2g sugars, 5g fibre), 7g protein.