The creamiest, dreamiest Hummus ever


I refer to this as my $90 hummus recipe. We lived in DC for a few years. There was a restaurant there we loved- Lebanese Taverna. And it made the most incredible hummus. Just mind blowing. They held occasional cooking classes and I waited until hummus was on the menu and pounced. The other recipes we did were good – but the hummus?!? I felt like I hit the dip jackpot.

I made it consistently for several years. Then kids. And exhaustion set it. And it was way too easy to pick up that pre-made hummus at the store.

But the listeria outbreak recently in batches of hummus brought my purchasing to screeching halt. What was stopping me from making it? Honestly, dragging out the food processor when I really thought about it. And how insane is that?

The magic happens because of 2 things. Dried beans that you soak overnight and then cook. And baking soda. The baking soda is added while they soak, and then when they are cooked. It softens the outside of the bean and allows it become this airy, creamy mass once combined with just tahini, garlic, salt, lemon juice and water. No oil which I love also. Much lighter in taste.

Go forth friends and turn your back on that packaged crap and become a homemade hummus maker!

The creamiest, dreamiest Hummus ever


  • 1 bag dried garbanzo beans (you will have leftover cooked chickpeas - throw them in a bag in your freezer!)
  • 1 cup tahini
  • 2 Tsp salt
  • ⅓ cup water plus another 1/4 cup
  • ⅓ cup fresh squeezed lemon juice
  • 3 cloves garlic, peeled and crushed
  • 1½ tsp baking soda (divided)


  1. Night before: soak the dried chick peas in 3X their volume in water overnight with 1 tsp baking soda (that will soften skin and reduce cooking time).
  2. Preparation: rinse chickpeas under cold water, put them in saucepan, cover with cold water and add ½ tsp baking soda. Bring to full boil, then simmer for about ½ hour or more until very tender and mushy (ends up usually being 45min-1hr). Stir occasionally, removing excess foam from top.
  3. Cool – should be 50-65 degrees F before continuing (the colder the better). (I refrigerate them for a few hours)
  4. Put in blender/food processor and process 2 cups of chickpeas, tahini, salt, garlic until smooth and light in color. Combine 1/3 cup water and 1/3 cup lemon juice and pour that in. Stop, scrape down sides, start again and add 1/4 cup water.
  5. Put in bowl and whisk it, then refrigerate for 1 hour


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  • Caitlin

    Did you mean to put 1 cup of tahini? That really seems like a lot…