How to Make Perfectly Smooth Hummus

Name: Perfectly Smooth Hummus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Lebanese
Ingredients: 2 cans (15 oz / 425 g each) chickpeas, rinsed and drained, or 3 cups (500 g) cooked chickpeas; 1 teaspoon baking soda (if using canned chickpeas); 1/2 cup (120 ml) lemon juice (from 3–4 lemons), plus more to taste; 3 medium garlic cloves, roughly chopped; 1 teaspoon salt flakes, plus more to taste; 1 cup (240 g) tahini; 4–8 tablespoons ice water (adjust for texture); 4 tablespoons extra-virgin olive oil; 1 teaspoon ground cumin; Optional Garnishes:A drizzle of your favorite olive oil or zhoug, sprinkle of ground sumac or paprika, and chopped parsley

Silky, nutty, and bright with lemon, this is hummus done just right. A simple blend of boiled chickpeas, tahini, and good olive oil that turns into something perfect. This is the kind of dip that disappears faster than you’d like to admit.

byKalle Bergman

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A couple of weeks back, we showed you how to make hummus without tahini, in case you have a hard time finding it, or if you are allergic to sesame seeds. But now it’s time to make the real deal.

Of course, I realize that “the perfect hummus” is a subjective topic. There are regional twists, local spins, family secrets, and lots of texture preferences that can influence what any one person thinks is the ultimate version.

Here’s what I think.

I ideally want my hummus to be slightly warm, definitely not refrigerator cold. I want it smoother than a baby’s butt, and I don’t want any whole chickpeas, roasted red peppers, pine nuts, or anything else to mess with the texture. Just a topping of some chopped parsley and some sumac or smoked paprika. I want it more than just slightly garlicky, but I don’t want it to be a garlic based dish. I want a little bit of tang from fresh lemon, but I don’t want it to be sour.

The perfect hummus, to me, is one that starts out as a side dish but is so good it ends up actually being the meal. And that’s what this version is.

A couple of things to note before we begin.

This makes a pretty big batch, can easily serve 8 as part of a crudite-platter or similar. I like to make bigger batches, as I find the texture to become even smoother, and.. well, who doesn’t love to have incredibly delicious fresh hummus for days!?

I use canned garbanzo beans. I know that might not be fancy enough for you, so if you feel like soaking dry beans for 24 hours before making this – vaya con Dios. Canned garbanzos will work just as well, but it’s your decision.

There’s a little more work to this recipe than just blending stuff, but it really isn’t difficult to make at all. Just a couple of little extra steps along the way, but trust me, it is more than worth it.

How to Make Perfectly Smooth Hummus

Step 1 – Soften the chickpeas

Place the chickpeas in a medium saucepan and add the baking soda. Cover with several inches of water and bring to a boil over high heat. Continue boiling for about 25-30 minutes, or until the chickpeas are bloated, soft, and their skins are loosening.

Drain in a fine-mesh strainer (do NOT rinse!). Set aside.

Step 2 – Prep the base

In a food processor or high-powered blender, combine lemon juice, garlic, and salt. Blend until the garlic is finely chopped, then let the mixture sit for at least 10 minutes so the garlic mellows.

Step 3 – Add tahini

Add the tahini to the processor and blend until smooth and thick. Stop and scrape down the sides as needed.

Step 4 – Whip with ice water

With the processor running, drizzle in a few tablespoons of ice water. Continue blending until the mixture becomes pale, smooth, and creamy. If your tahini is extra-thick, add more water, one tablespoon at a time, until it loosens.

Step 5 – Add chickpeas and spices

Add the cumin and chickpeas. Pulse at first, and then start on low speed. Increase as you go. While blending, drizzle in the olive oil. Blend for about 3 minutes until completely (like ULTRA) smooth, scraping down the sides occasionally. Add more water, lemon juice, or salt to taste.

Step 6 – Serve

Spoon the warm hummus into a shallow bowl or plate, using the back of a spoon to create swooshes. Garnish with olive oil, sumac or paprika, and parsley.

Store covered in the refrigerator for up to 1 week.

Recipe Notes:

Double batch: This makes about 4 cups — perfect for parties, mezze platters, or freezing in small containers.

Tahini tip: Good tahini is everything. If it’s bitter or chalky, no amount of lemon will fix it.

Texture control: The longer you blend, the smoother it gets. Ice water keeps the texture light and fluffy.

Storage: Refrigerate up to 7 days. Hummus thickens as it cools — stir in a little water or olive oil before serving again.

FAQ – Perfectly Smooth Hummus

Can I make this without tahini?
You can substitute with almond or sunflower seed butter, though the flavor changes noticeably. Instead, follow this recipe if you are avoiding tahini.

Why boil canned chickpeas again?
The quick boil softens the skins, resulting in a smoother hummus. Also, boiled chickpeas = warm hummus = delicious.

Can I use dried chickpeas?
Yes — cook 1 1/2 cups dried chickpeas until very soft (about 3 cups cooked).

Can I freeze hummus?
Yes. Freeze in small containers up to 3 months. Thaw in the fridge and stir before serving.

How do I fix thick or grainy hummus?
Add more ice water or a splash of olive oil and blend again until silky.