My quest for the creamiest hummus recipe has been a very long road.  At this point I think I’ve read every hummus recipe on the Internet.  I’ve tested recipes from acclaimed cookbooks on the subject matter such as Sababa and Israeli Soul.  I’ve read issue after issue of Bon Appétit magazine, which often highlights hummus style dips.  One of the recipes suggested adding Greek yogurt for creaminess and tang (my inner purist was screaming while I tested that one).  Although, I suppose using the word “purist” may be contradictory of what’s to come… (HINT – it involves cannellini beans).

The first time I tasted hummus that wasn’t from a big box grocery store was in Paris during a cultural immersion class I took in college.  As part of the program, we went to a wonderful Lebanese restaurant called La Palette de Courbet.  We were served a family style Lebanese meal that started with a mezze course.  While all of the food was great – the hummus was unforgettable.  It was as smooth as buttercream frosting and so just full of flavor.  Unfortunately, the restaurant is no longer open, but the memory of the hummus lives on.

I returned from Paris and tried my hand at the single hummus recipe I had in a Mediterranean cookbook.  It wasn’t even close.  This was more than 15 years ago and I’ve been “trying my hand” ever since.  

Over the years, I’ve learned that there are many, many considerations that go into making the hummus of your dreams.  If you’re new to making this Middle Eastern delight at home, hopefully you will find this information helpful. If you’re a seasoned pro, feel free to add to this list in the comments below.  I’d love to hear your thoughts!

A Guide To A Very Creamy Hummus

The Great Chickpea Debate:  Canned or Dried

Chickpeas are chickpeas, right?  They are not – especially if you’re after that dreamy texture.  Cooking your own chickpeas has a time and a place and hummus is definitely the place. Cooking them yourself gives you the opportunity to overcook the chickpeas.  And, I mean – OVERCOOK the chickpeas to the point where they’re almost gelatinous.  Cooking them to the point of breakdown means the food processor has to do less work and can process the chickpeas into an even finer purée.  Cooking chickpeas yourself also leaves you with the cooking liquid which is an essential part of thinning out your hummus mixture.

If you’re in a pinch and need to use canned chickpeas, do yourself a favor and take the time to remove the skins from the chickpeas.  I know it sounds crazy and monotonous to remove so many tiny little skins, but your hummus will thank you later.

Lemon Is Essential, Right?

I don’t think I’ve come across many hummus recipes that omit lemon juice.  However, in reading Adeena Sussman’s beautiful cookbook Sababa, she suggests using citric acid in place of the lemon juice as the juice itself can “curdle” the texture of the hummus.  Who knew?  I did try it and the results were very good.

Tahini to Chickpea Ratio

Recipes vary greatly in terms of the chickpea to tahini ratio.  I’ve seen recipes call for as little as 3T of tahini and as much as to 2 cups for the same amount of chickpeas!  One of the recipes I tested had so much tahini it literally glued my mouth shut.

I tend to go a little lighter on the tahini but, in my humble opinion, I think it is a matter of preference. 

Food Processor or Blender

I think this one really depends on the machinery you have available in your kitchen.  Personally, I use my Cuisinart and find that it makes really smooth hummus with less work than trying to get the mixture going in my Vitamix.  But, if you have an awful food processor and a great blender – go for it!

In either case, let your food processor or blender run for several minutes long than you think you should.  Yes, it can actually get smoother. 

To Oil Or Not To Oil

No oil should go in the hummus itself.  A high quality extra virgin olive oil should be reserved for topping the hummus.

Ice Cubes & Water In Hummus?

When we’re talking about consistency, we actually want the hummus to be a little thin in the food processor.  As it sits in the refrigerator it will firm up a bit and when it does, we still want it to be smooth and creamy as ever. 

I generally find it OK to thin hummus with water.  It is best to use the cooking water from the chickpeas.  But again, in a pinch – I’ve been known to use a few tablespoons of ice water and have had success.

One of the other tips that I’ve adopted over the years is to throw a few ice cubes in with the hummus when processing.  It adds a nice viscosity to the hummus that’s subtle – but it’s the small things that make the biggest difference.

On a trip to Jordan last year, I ate more hummus than I care to discuss.  No matter where we ate, the creamiest hummus imaginable was everywhere!  I thought to myself, “With so many considerations in the kitchen, how is the hummus perfect in every restaurant?!  I never find hummus like this in The States.” I’ve learned that through careful experimentation – it is possible. It just takes time and some persistence to perfect the craft.

Lately, I’ve been forced to substitute a lot of ingredients due to the COVID-19 pandemic.  The stores seem to be out of so many things (including chickpeas).  Normally, I would go on a multi grocery store run to procure exactly what I need.  But, I’ve been staying at home so whatever Amazon Prime Now brings me is what I cook with.

During my most recent hummus craving, I begrudgingly grabbed a can of cannellini beans from my pantry as the store was out of chickpeas for the second time this month. “Could these be an acceptable substitute for chickpeas?” I wondered.  If it were any other time in our world history, I’d rather take on a project of growing chickpeas on my small balcony before attempting to make a hummus with no chickpeas!

Well, here we are – using cannellini beans to make hummus.  To my absolutely surprise,  I can affirmatively share that cannellini beans set a blank canvas for the creamiest hummus.  I realized that canned cannellini beans are softer than chickpeas, which is an automatic nod to the overcooked chickpea.  And, the skins seems to blend more effortlessly into the hummus, which means no peeling off tiny bean skins.  

I enjoyed the substitution so much, I’m actually recommending it! The next time you don’t have time to soak chickpeas over night and let them cook to the point of turning to glue, pop open a can of cannellini beans and have at it! Check out the recipe for my Cannellini Bean Hummus below.

Need a little something extra to serve with your hummus?  Check out my Moroccan inspired Caramelized Fennel With Golden Raisin Salad.  The pair make a wonderful mezze course! 

Bonne Chance et Bon Appétit!