This hummus recipe is just about my best hummus recipe yet. Chickpeas and tahini bring a sweet earthiness complimented perfectly by lively lemon, pungent garlic, and spicy cumin. Get ready for the most silky smooth, heavenly hummus ever!
Sure I know there are numerous recipes out there for hummus. But, in my defense, I’ll share with you my tip on how to make the smoothest and creamiest with my simple tricks.
I know it’s a big statement, but this really is the best hummus recipe! It has everything you’d expect from your average hummus recipe with some added bonuses.
This Mediterranean hummus comes out so light, fluffy, and silky smooth due to a couple of tricks that I am excited to teach you about. We’re going to use humble baking soda and ice cubes to create a little culinary magic. Don’t worry, though — it’s still just as easy to prepare as any other dip!
Table of Contents
Try to find tahini made from Ethiopian sesame seeds; the buttery, complex Humera seeds are the best quality. Both Trader Joe’s and Whole Foods carry Ethiopian tahini. Or, you can order the Soom brand online.
- Chickpeas – These nutty, buttery beans form the foundation of the recipe. Learn How to Cook Chickpeas yourself or opt for the quicker, more convenient canned version.
- Baking Soda – Softens the chickpeas and decreases their cooking time.
- Tahini – Gives the hummus its smooth velvety texture and an earthy, nutty taste. Look for it near the peanut butter or in the international aisle at your local supermarket.
- Lemon Juice – Enlivens the dish with a dash of citrus sunshine.
- Garlic – Perks up the recipe with a pungent, peppery bite.
- Cumin – Adds a comforting warmth and a smoky, slightly spicy flavor.
- Ice Cubes – Helps incorporate more air into the hummus, giving it the lightest, fluffiest texture possible.
- Garnishes – Top it all off with olive oil, parsley, sumac, a sprinkle of either Egyptian Dukkah or Lebanese Zaatar, or any of your favorite spices.
- Soak the Beans. Place the dried chickpeas in a large bowl and cover with 2.5 cups of water. Cover and set aside to soak overnight. You can skip this step and go to step 2 if using canned beans.
- Drain & Rinse. Transfer the beans to a colander to drain and rinse thoroughly. Place a large skillet or saucepan over high heat. Add the chickpeas and baking soda to the heated pan. Toss and stir constantly for about 2-3 minutes to coat and dry.
- Boil & Soften. Add 6.5 cups of water to the pan and bring it to a boil. Reduce the heat to medium and cook for about 30 minutes. During the process, use a spoon to skim both foam and skins from the chickpeas. Cook until tender and squishable to the touch.
- Transfer to the Food Processor. Drain and transfer the cooked chickpeas to the food processor. Pick out any loose skins or debris as desired, but don’t go overboard.
- Puree into Paste. Process the chickpeas until they begin to form a thick paste. Stop and scrape down the sides as needed.
- Add Other Ingredients. Keep the food processor running while you carefully add in the tahini, lemon juice, garlic, cumin, and salt. Finally, drop in the ice cubes. Continue to process for at least 5 minutes for the creamiest results.
- Chill & Serve. Transfer the hummus to a bowl and set it aside to rest for at least 30 minutes. If not serving immediately, place the covered bowl in the refrigerator.
This hummus recipe works as a tasty dip, spread, or condiment. Pair Mediterranean hummus with some of these tasty recipes.
– As an appetizer, serve with veggies, crackers, and other dips like Muhamara (Red Pepper Dip), Melitzanosalata (Creamy Eggplant Dip), and Whipped Feta Dip.
– Serve with Pita Bread, Garlic Naan Bread, Zaatar Bread, or your favorite flatbreads.
– Enjoy alongside kabob recipes like Grilled Koobideh Kabob (Beef and Lamb), Shashlik (Pork Shish Kabobs), or Joojeh Kabob (Persian Chicken Kabob).
– Spread onto sandwiches and wraps like Tantuni Wraps or Greek Chicken Souvlak.
Absolutely! Making homemade hummus means you save money and end up with a far more flavorful dip.
It starts with easily accessible and inexpensive ingredients. Choosing homemade over store-bought hummus also means that you will end up with a much larger volume of hummus for what you spend. This is especially true if you start with dried beans. Plus, the time investment is minimal. You can make this hummus recipe in less than 30 minutes once the beans are cooked.
Furthermore, when making your own hummus, you can adjust as needed to make it the best hummus recipe for your preference. Make it thicker, make it thinner, or make it spicier — the choice is yours! I also add 1 bunch cilantro leaves and 1/4 cup pickled jalapeños for a spiced up version that I highly recommend!
Stored in an airtight container, Mediterranean hummus will last in the refrigerator for about 3-4 days.
If you end up with too much on your hands, freezing is also an option. Store your leftover hummus in a freezer-safe container and freeze for up to 4 months. Thaw in the refrigerator overnight before enjoying again.
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Best Mediterranean Hummus Recipe
- 1 1/4 cup dried chickpeas (See Note 1)
- 1 tsp baking soda
- 6 1/2 cups water
- 1 cup tahini (See Note 2)
- 4 tbsp lemon juice (about 2 lemons)
- 4 garlic cloves
- 1 1/2 tsp salt
- 1/2 tsp ground cumin
- 3-4 ice cubes (See Note 3)
- Soak the dried chickpeas overnight in a large bowl covered by 2.5 cups water. Cover with kitchen towel and set aside. If using canned chickpeas, skip this step go to Step 2 below.
- Drain and rinse the chickpeas. To a large saucepan or skillet over high heat add the chickpeas and baking soda. Toss to coat and dry cook 2-3 minutes, stirring often.
- Add the 6.5 cups of water and bring to a boil. Cook for 30 minutes (See Note 4) over medium heat. Skim any foam and skins that floats to surface. Chickpeas are done when they break up easily when pressed between thumb and finger. Drain and transfer to food processor. At this stage you can pick through to remove any skins, but I feel the food processor going at 5 minutes does a fantastic job of creating a creamy texture.
- Process cooked chickpeas to a thick paste. Stop and scrape down the sides. With motor running add the tahini, lemon juice, garlic, salt and cumin. Next, with motor still running, drop in the ice cubes and mix for a total of 5 minutes. You want the creamiest, smoothest paste. (For a spicier version see Note 5 below).
- Transfer to a bowl, cover and allow to rest at least 30 minutes, or refrigerate if not eating immediately. Allow to come back to room temperature before spooning on to a serving plate. Garnish with a drizzle of good olive oil, parsley and either sumac, dukkah or za’atar.
- If not soaking and cooking chickpeas from scratch, feel free to use canned. Two 15.5oz cans drained is what you’ll need for this recipe.
- Try to find tahini made from Ethiopian sesame seeds; the buttery, complex Humera seeds are the best quality. I’ve found brands at Trader Joes and Whole Foods, or order the Soom brand online.
- I find the ice cubes work best, but about 6 1/2 tablespoons of ice water can be substituted.
- Cook the chickpeas between 20-40 minutes depending on freshness.
- Add 1 bunch cilantro leaves and 1/4 cup pickled jalapeños for a spiced up version that I highly recommend!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.