Secrets to Great Hummus

My obsession with chickpeas is no secret. And while they’re great in  biscuits, salads, and gooey desserts, the most popular way to eat chickpeas is definitely in hummus form. A few months ago I made my first batch of hummus and was completely hooked.

I’d never been impressed with homemade hummus. Store-bought hummus had a great flavor and creamy texture, but it seemed all the homemade hummuses lacked one or the other. All of the ones I tried were either gritty, grainy, or just tasted…weird. I was determined to make mine even tastier and creamier than the stuff from the store. And guess what? I did.

It’s so easy when you know the secrets. Maybe they’re not even secrets, maybe these are the basic rules that you all learned in Hummus-Making 101, but they’ve changed my life. Hummus used to be a rare treat because I couldn’t rationalize paying $4 for an 8 ounce container that I would undoubtedly devour in one sitting. Now I pay a dollar for a pound of dry chickpeas that will yield enough for an entire week of hummus gluttony. These days, my fridge is rarely without it.

I’m not giving you an exact recipe, because everybody likes their hummus a little different. For example, I despise tahini (which is normally one of the main ingredients) and leave it out entirely. I’ve made it with and without, and the hubs and I both enjoy it much better without tahini. I usually use limes rather than lemons because I’ve always got them on hand, and I don’t think it really makes a difference in the flavor. I go heavy on the garlic, but I realize we’re not all garlic lovers. My dad sometimes adds liquid smoke, but I think it tastes fake and nasty. See? It just depends what you like.

I’ve also found it to be nearly impossible to measure ingredients, because I continually taste and add more of this or that.

World’s Creamiest Hummus

Chickpeas (Garbanzos)
Lemon or lime juice
Flavorful olive oil
Fresh garlic cloves
Salt (I like sea salt)
Tahini (optional)
Paprika (optional – I love it!)

Five ingredients. I told you this was easy.

That takes care of the flavor, but what we really need to focus on is texture. To me, the texture makes or breaks it; good hummus needs to be super smooth and creamy. So listen up, the secrets are about to be revealed!

1. Overcook your beans. Leave your garbanzos cooking in the crock pot on low for a good 10 to 12 hours. They should be so soft that if you drop one on a hard floor it will splatter! While overcooked chickpeas may not work well in other recipes, they are ideal for hummus. For this reason, I recommend not using canned , but if that’s all you have, then you absolutely must:
2. Make hummus with hot beans. If your chickpeas are from a can or have been stored in the fridge, cover in water and boil for at least 10 minutes. They’re softest when hot, and the softer the bean, the smoother the hummus.
That’s it. Those were the secrets. I know, you’re in shock.
1. Put hot, drained chickpeas, fresh lime juice, pressed garlic, salt, and olive oil in the food processor.
2. Blend and blend and blend until perfectly smooth.
3. Sprinkle with paprika and olive oil and serve with hot pita bread or chopped veggie sticks.

Yummus hummus in my tummus.

Have you ever seen a more beautiful, fiberlicious snack? I didn’t think so. Enjoy your bean paste hummus!
P.S. Blogging makes me hungry.

~Becky, a skinnyfat girl
Leave a comment


  1. Thanks for sharing your secret! I love hummus

  2. I’ve made hummus with taking the skin off to make it creamier, but never heard about using hot chickpeas! I’ll have to remember that next time 🙂

  3. Rebecca

     /  October 11, 2011

    Found your website via a comment at…looking forward to perusing your recipes!

    I am not really a tahini-lover myself (too much fat/calories for my liking, considering there are other ways to go about hummus!) Plus, a previous roommate of mine had a serious sesame seed allergy so I never kept tahini/sesame seeds anywhere near the house!

    So here’s my awesome hummus tip: Use the chickpea water (either from a the can they came in if using canned garbanzos…or just the water from pressure cooking/stovetop cooking/crockpot cooking them! It is delish and helps get the hummus going when blending/processing it!

    • So glad you found us! Katie makes some amazing desserts and I check her blog almost daily! As for the tahini, I tried some this weekend at my sister-in-law’s house mixed with salt and lime and it was actually quite tasty. I think it must really depend on the brand. As for using the chickpea water – I haven’t had the need to add additional liquid to my hummus after using lemon juice and olive oil, but I think it’s because I overcook my beans so much!

  4. Divine. I must make this. The paprika adds a superb colour!

    ♥ It’s Carmen


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: