How to Make the Best Hummus

A porcelain plate of ful medames with hummus, a boiled egg, and teared flat bread.

Everyone has their preferences when it comes to the best hummus (more or less garlic? which spices?). But we’ve learned through experimentation and drilling the pros what key steps you should follow to achieve the smoothest, creamiest, and most luxurious hummus. 

Use A Lot of High Quality Tahini

This is one of the most important steps that many fail to do. We’ve talked with executive chefs and restaurant owners, and again and again, they state that high-quality tahini has a huge impact on flavor and texture. According to Michael Solomonov, as noted in his Zahav cookbook on page 39, adding more tahini to the mixture not only allows for a smoother, fluffier hummus, but a nutty, rich, and ultra-delicious dip. We’ve found that Soom Foods’ tahinimakes the smoothest, creamiest hummus.

Pro Tip: the more tahini you use, the better. 

 

If You Have the Time, Use Dried Chickpeas

Any time you can, opt for dried chickpeas (aka garbanzo beans) when it comes to whipping up a batch of hummus. After soaking the dried chickpeas, your hummus will have a delicious, nutty flavor – showcasing what traditional hummus (unlike store-bought hummus) should taste like. Once you boil these chickpeas down (get them as soft and mushy as possible) and peel them, they allow for a super silky and smooth hummus. However, if you’re pressed for time, canned chickpeas will do the trick.

The Best Hummus - The Green Life - The Joya Life
(Photo from The Green Life)

Add Ice Cold Water to Slightly Thin the Hummus

Did you know that adding ice cold water to any tahini-based sauce acts as a “fluffer”? It also makes the color of the tahini lighter so the hummus has a more appetizing color. But make sure you mix the tahini and lemon juice before adding the water, otherwise the sauce won’t bind. 

 

Make the Tahini Sauce Prior to Blending in the Chickpeas

After visiting a Lebanese restaurant, we spoke with the manager who is of Lebanese descent. He suggested (as does Solomon in Zahav) that every time you make hummus, make the tahini sauce before adding the chickpeas. Doing so will get that creaminess into every last bit of hummus to give it that smooth and fluffy effect.

 

Don’t Place the Hummus in the Fridge

The cold air of the fridge affects the consistency, texture, and even the flavor of the hummus, so we highly recommend keeping it out at room temperature. However, if you make a batch that’s more than what you can finish within the first few hours of making it, place it in the fridge for health precautions.

Pro Tip: serve hummus immediately after it’s been made for best consistency and flavour.

 

Once you’ve got the basics down, start experimenting with other flavours like tomato, red lentil, or smoky pumpkin with black sesame seeds. Be sure to try a roasted beet or spicy green almond hummus to bring a fun pop of colour to your kitchen.

 

(Header image from My Name is Yeh)