Skip to Content

The Secret To SMOOTH Homemade Hummus

The Secret To SMOOTH Homemade Hummus

Making SMOOTH homemade hummus is EASIER than you think. Most recipes overcomplicate things, by asking you to peel the chickpeas, but I’ve got a secret technique that will make your HUMMUS extra smooth.

Makes about 1 kg of Hummus (scale down if needed):
500g Dried Chickpeas
250g Tahini
70-100g ice
75ml Lemon Juice
2 Tsp Salt
1 Tsp Baking Soda
Citric acid (optional)

For Beiruty Hummus:
1 Cup Hummus
2 Tbsp Parsley
1 Tsp Mint
1 Clove Garlic
2 Tbsp Lemon Juice
1/2 Tsp Chilli flakes


To prepare the chickpeas:
1- Add your dry chickpeas to a bowl and completely submerge with water. Allow them to soak for 8-12h or overnight
2- Rinse your chickpeas, then add to a pot with the baking soda. Pour water over the chickpeas to cover them by about 2 inches
3- Turn the heat up to high and bring the pot to a boil. When the chickpeas foam up, stir the foam back into the pot and turn the heat to medium.
4- Cook for half an hour, then remove some of the chickpeas and set aside to use as a garnish later
5- Place a lid on your pot and cook the chickpeas for another 30-60 minutes on medium
6- The chickpeas are done cooking when they are extremely soft and have burst. They should mash very easily and the skins should have dissolved
7- Allow any extra water to evaporate away
8- Pour the cooked chickpeas onto a plate, and allow it to cool completely until room temp (You can freeze these and defrost them whenever you want hummus)

To make the hummus:
1- Add your prepared chickpeas to a food processor or blender, and process for 3-4 minutes, scraping down the side of the bowl halfway, until the chickpeas are processed into a super fine paste. If this is lumpy, you need to process longer. Feel it between your fingers and it should be floury
2- Add 70g of ice into the food processor, and process into the chickpeas until light and fluffy
3- Now add the tahini and mix it in. Then when that has been fully incorporated add the lemon juice
4- You can now adjust to your desired acidity/thickness by adding citric acid or more ice
5- Store in the fridge for up to a week

To make Beiruty Hummus:
1- Finely chop the parsley and mint
2- Add all the ingredients into a bowl and mix well

To serve hummus:
1- Place a pile on a plate or bowl
2- Use the inside of the spoon to build the hummus up into a mound, while rotating the plate
3- Use the back of the spoon to push the hummus outwards and create the classic well shape
4- Add your toppings such as chickpeas, then pour in olive oil

To use canned chickpeas:
1- Wash the chickpeas thoroughly then add to the pot with the baking soda
Bring to a boil, then cook from step 5 onwards