How to Make Perfect Hummus

Creamy, smooth, perfect hummus, the kind you get at your favorite Middle Eastern restaurant, bears little resemblance to the tubs you buy at the grocery store, or even make at home using canned chickpeas. With a little planning ahead, it’s easy to make perfect hummus at home.
The secret to making the best tasting hummus is to start with dried, not canned garbanzo beans, which require soaking.
In a large bowl, add enough cold water to cover the beans by 2″. Set aside overnight, or for at least 6-8 hours.
Drain water and rinse beans. They are now ready to cook.
Fill a pot with 6 cups cold water and add beans. Simmer gently covered with lid ajar for about 45 minutes to 1-1/2 hours until beans are very tender, almost mushy. Add additional water as needed to cover.
How to Make Perfect Hummus
5.0 from 1 reviews
Recipe type: Appetizer
Serves: Makes 5 cups
  • 4 cups cooked garbanzo beans
  • 2 cloves garlic
  • Juice of 4 lemons, or to taste
  • 3/4 cup tahini
  • 1/2 cup olive oil
  • 1-1/2 t. kosher salt
  • pinch of cayenne pepper, (optional) if you like a little heat
  • reserved cooking liquid
  1. Purée beans in the bowl of a food processor, adding a little of the reserved water if necessary. Then add tahini, garlic, salt, cayenne pepper, and lemon juice. Process for about a minute, then with machine still running, add olive oil in a stream. Add the reserved cooking liquid a little at a time until you’ve reached the desired consistency.
  2. Serve with carrot and celery sticks, olives, and pita chips.
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Serve with carrot and celery sticks, olives, and pita chips.

7 Responses to “How to Make Perfect Hummus”

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  1. Paola says:

    I totally LOVE hummus! And although I usually ‘cheat’ and use canned chickpeas, this one is truly the perfect recipe

    • kathyag says:

      I just started using dried beans Paola and they really do make all the difference. One you go dried, there’s no turning back!

  2. Julia says:

    I’m so excited to see this post! I have a bag of dried garbanzos I want to use for hummus, but kept forgetting about! I’m going to soak them tonight, and tomorrow, I’m gonna get my hummus on!

  3. Erin says:

    I just have to say this hummus is AMAZING!! I made a batch for a catering event yesterday with canned beans (just to compare) and made it again today after researching more and stumbling upon this recipe. I soaked the beans overnight and cooked them for about 1 1/2- 2 hours. It’s truly awesome! Thank you!!


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