The Only Authentic Hummus Recipe You'll Ever Need

The secret to making the creamiest hummus lies in how you boil the chickpeas.
Creamy homemade hummus

Hummus isn't a complicated thing to make at home. But there's a trick that can help take your homemade hummus from a decent attempt to a chef-level creation and the best hummus you've ever had. It's a very simple insider secret: adding baking soda to the water when boiling chickpeas. That's it, that's the simple hack that will ensure your hummus is incredibly creamy every time. Baking soda helps break down the chickpea skins and ensures the beans are soft and easily break apart when blended with the other ingredients.

This hack works best when using dried chickpeas, because you'll be soaking the chickpeas overnight and then boiling them, adding baking soda both times and giving it ample time to soften the chickpeas. But if you choose to use canned chickpeas, you can do a quick-boil in water with added baking soda and achieve similar results. In any case, you'll definitely notice the difference in the final product.

Makes 3 cups

Ingredients

1 1/2 cups dried chickpeas (or 3 cups canned chickpeas)
1 1/2 tsp baking soda (3/4 tsp if using canned chickpeas)
1 large garlic clove, chopped
1/4 cup tahini
1 1/2 Tbsp fresh lemon juice
2 1/2 Tbsp olive oil, plus more for serving
3/4 tsp kosher salt
1/4 tsp ground cumin
1/4 tsp sweet paprika

How to Make It

  1. If using dried chickpeas: Soak chickpeas overnight in cold water and 3/4 tsp baking soda. Drain and transfer to a large pot. Cover with water and add the remaining 3/4 tsp baking soda. Boil for 45 min to 1 hour, until tender. Drain, saving 1/2 cup cooking water. Remove any skins that have separated.
  2. If using canned chickpeas: Quick-boil chickpeas in a pot of water and 3/4 tsp baking soda, for 15 to 20 min, until tender. Drain chickpeas, saving 1/2 cup cooking water.
  3. Combine chickpeas, reserved water, garlic, tahini, lemon juice, olive oil, salt, and cumin in a food processor.
  4. Serve in a bowl with more olive oil drizzled on top and sprinkled with paprika.

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Mura Dominko
Mura Dominko is a senior editor at Eat This, Not That!. Read more