Hummus is to arabs what pizza and pasta is to Italians. You wouldn’t as an arab for an authentic lasagna recipe, would you? I feel like Hummus has gotten super popular the past few years. I mean, what’s not to love? It’s absolutely delicious, and is good with literally everything. And it’s good for ya. But, I’m really sick of seeing the variations of it. I get that all these brands of store bought hummus aren’t authentic so sometimes they’re not smooth or they just taste funny. But I’ve seen chocolate hummus. I’ve seen freaking apple pie hummus. Come on now.
So I’m here to show you how to make an authentic hummus. The real deal. It’s so creamy. So smooth. So perfectly balanced. And the best part, I have exact measurements for you. All the details down below!
PrintAuthentic Hummus
The only Hummus you’ll ever need. An authentic recipe that’s so smooth and creamy. And the flavor is PERFECT. Plus, the recipe is exact!
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 Hour
Ingredients
2 Cups Dry Garbanzo Beans
1 tbsp Baking Soda
1 1/2 Cups Tahini
3/4 Cup Lemon Juice
1/4 Cup Vegetable Oil
1 tbsp Salt
1 tsp Citric Acid
6 Ice Cubes
2 Cloves Garlic, optional, SEE NOTES
Instructions
Soak the garbanzo beans overnight (12 hours) in room temperature water. Make sure to put plenty of water because a lot of it will be absorbed. I like to soak it in the pot I’m gonna cook it in. Always a fan of less dishes.
After 12 hours, bring the beans to a boil. Make sure there’s at least a couple inches of water covering them. Cook until the beans are very tender. I used a pressure cooker and cooked them for 15 minutes at full pressure.
Once they’re fully cooked add the baking soda and let it simmer for 5-10 minutes.
Strain the chickpeas into a bowl and soak in cold water for 5-10 minutes. The peels will all float to the top. Strain or remove as many of the peels that you can. I rub the chickpeas in my hands so the peels come loose then skim them all off. Strain the peeled chickpeas and refrigerate them until they’re cold.
Once the chickpeas are cold, pour them into a blender or food processor. Add the tahini, lemon juice, vegetable oil, salt, citric acid, ice cubes and garlic if you’re using it. Blend until smooth.
Pour into an airtight container and store in the refrigerator for up to 10 days. Serve with olive oil.
Notes
I put garlic in the ingredients list, but it is optional. I personally only add garlic if we’re going to be eating the hummus the same day. Once it sits in the fridge the garlic will change its flavor and even make it go bad faster. Another option would be to mix in minced garlic with the hummus the day you eat it!
Some people like to reserve some whole chickpeas for decoration, If you want to do that, add an extra 1/2 cup of chickpeas. This recipe is made for you to blend the full 2 cups to get the perfect consistency.
The Baking Soda will help loosen all the peels. Peeling them is what’s going to give you a smooth hummus.
I pressure cook my garbanzo beans. You don’t have to. You can just cook them in a regular pot. Make sure to skim ALL the foam before closing the pressure cooker so it doesn’t explode.
You can use vegetable, avocado, or olive oil. I just prefer vegetable.
Refrigerating the chickpeas ensures it’ll be smooth. The ice cubes also make a big difference.
I like to add citric acid because it adds more tartness without thinning it out too much. I definitely recommend getting it.
AMS
This hummus is incredible and SO smooth! It is so much better than store bought and reminds me of the hummus I used to get at my favorite falafel shop in London. It is a bit of an ordeal to make, what with soaking the beans, and removing all the peels, even with the cold water and baking soda trick. But it is definitely worth it! I made a half recipe and used my Vitamix to blend it.
★★★★★
Nur Ashour
I’m so glad you loved it. I use a vitamix too and it’s so smooth every time.Also, the trick to removing the peels easier is don’t overcook the beans. Otherwise they will fall apart and make it harder to remove the peels. Thanks for trusting me and making it. Please share my page with your family and friends!
Layali
The smoothest hummus ever! It was delicious and tasted very authentic! Thanks!
★★★★★
Nur Ashour
I’m so glad you loved it!
Amanda
Never thought about adding baking soda.. interesting. Definitely going to try it.
Nur Ashour
It’s a game changer!
Sarah Nemo
I am so happy to have finally found a hummus recipe that is fool proof, delicious, creamy, authentic… just perfection (chef’s kiss)! Thank you for sharing this!
★★★★★
Nur Ashour
Thank you for using it. Glad you’re here!
Wafaa
I’ve just recently started making my own hummus. It’s so much better in quality than store bought. But I’ve had to try a lot of different things to figure out why it’s grainy. This recipe made me realize why and how to fix it!
★★★★★
Alia A
By far the smoothest hummus ever! So yummy! Flavor is on point!
★★★★★
Nur Ashour
Thank you so much!
May
I always make homemade hummus but honestly this recipe ( by my husband and daughters testimony) is by far the best!! It came out so smoooooth and yummy!!! Thank you Nur!!
Nur Ashour
I’m flattered. Thank you for that.
Safia
Nur, this hummus is absolutely perfect! It’s so rich and smooth in texture. Peeling the garbanzo beans with baking soda helps a lot! It’s so much better than store bought hummus and even though it’s a bit tedious it’s all worth it when you finally get to enjoy it! Thanks for sharing your tips and tricks!
Nur Ashour
Thanks for making it. I’m glad you loved it so much!
lulu
tastes like the one back home 10/10
★★★★★
Nur Ashour
Yay!
farah
Can lazy people like me use canned chickpeas for this recipe?
Nur Ashour
You can. Just start with the baking soda step. Most canned ones typically need to be cooked a little longer anyway. It may not be as smooth but give it a shot! Also factor in the quantity. My recipe is for 2 cups dry beans.
Jiji
Found this recipe through TikTok, and now, I make this weekly! It’s so smooth and has a well-rounded, full-bodied flavor to it. It takes a little bit of work, but it’s a comfortable process after a time or two, and it’s so delicious that I’m always happy to remake it. Plus, it makes for a lovely and cost effective snack for in between my uni classes. 10/10 best hummus I’ve ever had. Sabra wishes they were this
★★★★★
Nur Ashour
Thank you so much for such a kind comment. Glad you found my page and I hope you’ll share with your friends and family!
Jsj
First time making hummus and it turned out perfect.Family loved it,will make again soon!
★★★★★
Nur Ashour
So happy to hear that! I hope you’ll save this recipe and continue to use it! Thanks for being here.
Rawan
thank you so much for this recipe! I just absolutely love how smooth it is! my kids started to eat it straight from the blender haha!
★★★★★
Nur Ashour
I’m so glad to hear that! We LOVE IT!
Jessica Winniford
I tried this (followed every step!) and thought it was so creamy and delicious! I’m wondering if I could just use canned beans next time and not have to worry about skimming off the bean skins. But I’m so happy I tried it and will definitely make it aga!
★★★★★
Nur Ashour
I honestly have not tried, but if you do, let me know how it comes out. So glad you loved it.
Amira
This is the best hummus recipe! It comes out perfect everytime! Also stores great and keeps the creamy texture.
★★★★★
Nur Ashour
So glad you love it so much. It’s always such a crowd pleaser!
Zoya Tirmizi
Can you use canned chickpeas as a time saver or do you not recommend ?
Nur Ashour
I have honestly never tried. Let me know if you do!
Tahlil Darwish
This is the ONLY hummus recipe I use. I come back to it time and time again. So delicious, proportions for each ingredient are spot on, the acidity and salt is exactly how I love it, and the texture is unbeatable. Now I just need to learn more creative plating techniques!
★★★★★
Nur Ashour
This makes me so happy. Thanks for letting me be a part of your cooking!
Louis
Hi,
it was perfect.
I was looking for the authentic hummus recipe and I found it. SO DELICIOUS!!
Thanks for sharing
★★★★★
Nur Ashour
YAY! Thanks for being here!
Nur Ashour
That makes me so happy to hear!