The best hummus is perfectly balanced in both flavor and texture! The flavor should be subtly garlicky, slightly acidic, and mildly nutty while the texture should be lusciously creamy, light, and fluffy. We couldgo-onabout hummus all day long, but we'll spare you and get right to the tips for the best hummus ever!
We've had the pleasure of enjoying some of the most spectacular hummus around the world, including some serious hummus superstars right here in the US! (Have you triedZahav or Sababa yet... drool.) We've learned the tricks of the trade from the pros through cookbooks likeMichael Solomonov’sZahav andAdeena Sussman’sSababa, and we can't wait to share these tips so you can recreate restaurant-quality hummus at home.
Tip #1: You Need A Lot Of Good Tahini
Not all tahini is created equal, which clearly you know because you're here on the website of the best tahini brand! Soom's mildly nutty, tahini is silky-smooth and ready to make killer hummus.
One thing all the experts have in common is they don't skimp on the tahini. The best recipes go big on tahini flavor, so forget those recipes that call for a couple tablespoons of tahini, you're going to need waayyy more than that!
To quote Adeena’sSababain her description of Magical Hummus (p. 116), “Use more tahini than you think is socially acceptable.” Adding more tahini to the recipe makesa smoother, fluffier hummus, with a nutty, rich, and ultra-delicious flavor. You heard it here first, folks — the more high quality tahini, the better.
Tip #2: Marinate The Garlic in Lemon Juice
Wait, I can’t just blend everything together at once?According to the Zahav cookbook, you shouldmarinate the garlic in freshly-squeezed lemon juice for 10 minutes withsome salt. Garlic tends to have a harsh, pungent sharpness that might make the sauce too sharp and spicy. The acidity of lemon juice prevents the garlic from becoming too spicy. Once marinated, blend the garlic and lemon juice mixture in a food processor or blender on high for a few seconds and let the mixture stand for 10 minutesto let the garlic mellow.
Afterwards, pour the mixture through a fine-mesh strainer and discard the garlic chunks. We know it's an extra step, but it ensures you'll be left with a smooth and perfectly flavored hummus.
Tip #3:Make The Tahini Sauce First
After blending up the garlic marinated in lemon juice, add the tahini and blend into a sauce before you add chickpeas! This will help you achieve that creamy hummus texture with no lumps.
Another pro-tip: Add ice cold water while you blend up the sauce. Using ice cold water lightens the color of tahini, creating a hummus thatis light and fresh looking. We recommend adding the ice water beforeadding in the cooked chickpeas.
Tip #4: Cook The Chickpeas Until They Are Mushy
Mmm. Mushy chickpeas.Sounds appetizing, right? In reality, mushy chickpeas elevate your hummus game. Be sure to cook your chickpeas with a little baking soda. According toBon Appetit, baking soda “raises the pH of the water and helps the little guys break down to a soft, pulpy mass… perfect for an ultra-smooth purée.”
You can use either canned or dry chickpeas (garbanzo beans) and still get high quality hummus. Canned chickpeas will do if you don’t have extra time to make, however, you do sacrifice a little texture and nutrition. Using soaked (and then cooked), dried chickpeasis the best option for hummus purists.
Tip #5:Peel The Skin Off The Chickpeas
It's not as daunting as it sounds! While thechickpeascook, the skins tend to separate, making them easier to peel. But we're not going to lie, it still takes some time. Tryremoving the skins by hand once the chickpeas have cooled.
Our cheat method is totake a dish towel, pour the semi-cooked beans into the towel, and rub the skins off using the towel. It’s messy, but faster than hand picking. We promise all this hard work is worth it. The end result is the smoothest, fluffiest hummus you'll ever taste! Ready to try it on your own and change your homemade hummus game? Here's the full recipe for The Best Hummus Ever!
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