Skip to content

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 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 them overnight and then boiling them, adding baking soda both times and giving it ample time to work its magic. But if you end up using canned chickpeas, you can do a quick-boil in water with some 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

More on Cooking Tips

  • dry ages barbecue porterhouse steak on cutting block

    25 Tips to Grill the Best Steak of Your Life

    It's grilling season—treat your steak right!
  • New York strip

    15 Mistakes You're Making When Cooking Meat

    You don't need a grill to make delicious steak.
  • breakfast spread

    50 Breakfast Mistakes to Avoid

    Stop cooking bacon on the stovetop!
  • scrambled eggs pan

    You've Been Scrambling Eggs Wrong All This Time

    You must whip it. Whip it good.
  • Wrap cheese in plastic

    You Should Never Store Cheese Like This

    This simple mistake slashes cheese's lifespan.

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.

RELATED: The easy way to make healthier comfort foods

2.9/5 (97 Reviews)

She Lost 100 Pounds—And Shows You How!

Registered Dietitian and Nutritionist Ilana Muhlstein lost her weight and kept it off—and in You Can Drop It!, she'll show you how to lose it, too. More than 240,000 clients have chosen her program—and now it’s yours to keep.

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