How to Make Perfect Hummus

I'm going to say something controversial. If your hummus comes from a grocery store or plastic tub, you haven't actually tasted the hummus. Because in the Middle East hummus isn't just a dish. It's a lifestyle. And yes, it's hummus. Not hummus. But today isn't just a recipe. I'm going to show you how to make perfect homemade hummus. We will make it the authentic way for that ultra creamy restaurant style texture. Plus a quick five minute version for busy days. I'll also show you how hummus is really served and eaten. Spoiler. Put the spoon down. And share my best tips so it turns out perfect every time. And trust me, once you taste real homemade Middle Eastern hummus, you'll never want store-bought again. Let's start. Let's start with the main ingredient. Chickpeas. By the way, in Arabic and Hebrew, hummus literally means chickpeas. For the best hummus, use small dry chickpeas. Like these ones. Why you ask? Because smaller chickpeas have thinner skins and a creamier interior. So they cook softer and blend smoother. Which gives us ultra creamy hummus. Place them in a large bowl. Cover them with plenty of water. And soak overnight. At least 12 hours. Soaking helps soften them, shortens cooking time and makes them easier to digest. So yes, it takes time. But trust me, the result is so worth it. Drain soaked chickpeas and transfer them to a large pot. Cover with plenty of fresh water. Remember, they will expand more while cooking. Add one teaspoon of baking soda. And I know many people worry about baking soda affecting taste. But here is why we use it. Baking soda breaks down chickpea skins, making them incredibly soft. Which is key to creamy hummus. And this small amount won't affect flavor at all. Bring to a boil. Simmer for about 90 minutes. Skim foam occasionally. Until chickpeas are extremely soft. Since cooking chickpeas takes time, it's a good idea to cook a big batch. And freeze portions for later use. Just let the chickpeas cool completely. Divide into portions. About 2 cups per bag or container. Then freeze. Then whenever you want hummus, simply thaw and blend. Or use them for other purposes. Like salads, stews and more. It saves a lot of time and makes homemade hummus much easier on busy days. When chickpeas are ready, drain them over a bowl. And keep the cooking water. We will use it to adjust the texture later. You should be able to mash them between your fingers easily. Soft chickpeas equals smooth hummus. And here's another pro tip. If you have a pressure cooker or instant pot, now is the time to use it. Cook for about 30 to 40 minutes under pressure. And as a bonus, you don't need baking soda. Because pressure cooking softens them perfectly without any baking soda. To the next step. Blend it. In a food processor, add fresh lemon juice, salt, one garlic clove. I personally don't like it, so I skip it today. And the second star of this recipe is tahini. If you are new to tahini, it's a creamy taste made from ground sesame seeds. And great hummus depends on great tahini. Use smooth, pourable tahini made from lightly toasted sesame seeds. And if you want to make it yourself, I have a recipe on my channel and on my blog. Make sure to check the link in the description. While this is the standard tahini to chickpea ratio, feel free to adjust it. More tahini will give you a richer and creamier hummus with a smoother consistency. While using less tahini makes it lighter and more chickpea forward in flavor. So once you know your preference, you can easily tweak the amount to get the texture and taste you like. Blend lemon juice and tahini first for about 20 seconds until creamy and lighter in color. Now add cooked chickpeas and blend for one to two minutes until smooth. Stop and scrape the sides as needed. Then, with processor running, slowly add reserved cooking water. One tablespoon at a time. You will need between 60 to 80 millimeters. At this stage, give it a taste and see if you need to adjust the seasoning. And here's another pro tip. If you want your hummus extra white and fluffy, like a cloud, use ice cold water instead. The temperature shock emulsifies the tahini and changes everything. And one last blend. The hummus should look slightly loose, but it thickens when chilled. Now let's play the hummus the Middle Eastern way. Spread hummus on a shallow plate. Make a little well in the center and drizzle with olive oil or tahini sauce. Today I'm using tahini sauce. Top with cooked chickpeas, paprika and cumin if you like, and freshly chopped parsley. Serve with warm pita. And yes, I have a recipe for homemade pita bread as well. Make sure to check the link in the description. And here is a cultural note. In Israel, we don't say we eat hummus. We say we wipe hummus. No spoons, only pita. Creamy and rich. Now this is the classic way. No fancy mixings, plain and simple. Just like you'd eat in the Middle East. But now comes the fun part. If you're asking guests or want to impress, hummus becomes a whole meal. Let me show you my favorite toppings. And don't go anywhere. Later we will make the quick version of hummus that takes only 5 minutes and compare both. Let's start with the classics. Caramelized onions. Slice 2 onions and cook slowly in olive oil for about 10 minutes until golden and caramelized. Sauteed mushrooms. Cook sliced mushrooms in olive oil until browned. Grate alone or mix along with caramelized onions. Boiled eggs. Sounds unusual but very popular here in Israel. And surprisingly delicious. Falafel. Homemade or store-bought. Place right on top of the hummus and enjoy. And if you want to learn how to make homemade falafel, make sure to check my recipe. Link in the description. You can also add roasted eggplants, spice ground meat, fresh veggies. And for more ideas, make sure to check the written recipe on my blog. And before we jump to the quick version, here is a storage tip. Homemade hummus is best fresh but keeps in the fridge up to 3 days in a sealed container. More tips in the written recipe on my blog. Now, I know what you are thinking. I don't have 12 hours to soak the beans. Don't worry. I've got you. Let's see if we can hack the system with a 5-minute version that doesn't taste like carbo. Grab one can of chickpeas. Rinse well. And add to the food processor. Add tahini. Lemon juice. Salt. Optional garlic. And blend until smooth. Then slowly add cold water. Until creamy. This time I'm also adding a few ice cubes. The cold temperature helps the mixture blend more smoothly and also whips in a bit of air. Making the hummus lighter and fluffier. Now comes the big question. Is the traditional version really better? Let's find out. To check it, we obviously need a freshly baked pita. First, let's taste the traditional hummus. Creamy. Fresh. Light. But still satisfying. Everything hummus should be. My score? 10 out of 10. Now, the canned chickpea version. Still creamy. Honestly, not bad at all. But you can taste the difference. A little difference, but difference. I would say a bit flatter in flavor. Honestly, still better than most store-bought versions. I'd give it 8 out of 10. Great when you're short on time. But homemade wins. Thank you so much for watching. Full recipe and tips on my blog. Link down below. And tell me in the comments which version would you make. See you next time.