5 Tips to Make The Best Homemade Hummus

There’s hummus, and then there’s next-level hummus—the kind that’s impossibly smooth, perfectly balanced, and downright addictive. Whether you’re a hummus-making pro or just getting started, a few key techniques can take your homemade dip from good to restaurant-quality.

From choosing the right tahini (hint: the creamier, the better like Soom Tahini!) to nailing the perfect chickpea texture, we’re sharing the essential tips and tricks to help you whip up the best hummus of your life. Get ready to elevate your hummus game with tips we learned from award-winning chefs and cookbook authors.

Tip #1: You Need A Lot Of Good Tahini

Not all tahini is created equal. 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 Sussman's Sababa, in her description of Magical Hummus (p. 116), “Use more tahini than you think is socially acceptable.” Adding more tahini to the recipe makes a 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 should marinate the garlic in freshly-squeezed lemon juice for 10 minutes with some 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 minutes to 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 that is light and fresh looking. We recommend adding the ice water before adding 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 to Bon 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 chickpeas is the best option for hummus purists. 

Tip #5: Peel The Skin Off The Chickpeas

It's not as daunting as it sounds! While the chickpeas cook, the skins tend to separate, making them easier to peel. But we're not going to lie, it still takes some time. Try removing the skins by hand once the chickpeas have cooled.

Our cheat method is to take 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! 

Ready to take your hummus level to the next level? Order some jars of Soom Tahini from Walmart or Amazon, or pick them up at a store near you!