Looking for the best hummus ever? Jess’ famous hummus recipe utilizes two techniques to make the creamiest, most delicious hummus you’ll ever try. Perfect for pairing with pita chips or freshly chopped veggies!
I have such a fun post for you today! Jess is back…well kind of! Some of you may remember the incomparable Jess Franks who was my recipe developer for about a year and half. While we LOVE Jess around here (as a friend and recipe developer!), she ultimately decided to go back to school to pursue a career as a nurse practitioner so she unfortunately isn’t around here doing much recipe dev anymore. As much as we miss her, we are SO proud of Jess and can’t wait to see what the future has to hold for this amazing human.
Thankfully Jess and I were able to spend quite a bit of time together this past summer before she moved back to Boston and we moved to Minneapolis. While we couldn’t do our usual cooking up meals for hours indoors and regular farmers market visits, we were able to make the most of our time in our backyard. I could always count on Jess to show up with some kind of snack. In return I offered endless doodle cuddles lol.
One of mine and Curt’s favorite snack was Jess’ famous hummus recipe. Now I should preface this by saying that Jess’ hummus is famous in our house. While it may not be widely known (yet!) it deserves the title of famous because it is the best hummus ever!!!
I asked Jess if she would be willing to recipe test it for us (forcing her to measure which she never does unless it’s for me lol) so I could post it here on the blog. I also not-so-secretly wanted the recipe so I could make it at home too…that is until it’s safe for Jess to come visit!
So without further ado prepare yourself for the best hummus ever!
Ingredients You Need
- Chickpeas – we use canned, cooked chickpeas
- Baking soda
- Tahini
- Lemon juice
- Olive oil
- Salt
- Cumin
Doesn’t get much simpler than this! One reason why I love Jess’ hummus is because she leaves out the garlic. I personally don’t love a super garlicky hummus. Not only do I find the flavor overpowering, I also find raw garlic gives me indigestion. Man I’m getting old…
What Makes This Hummus So Good?
The biggest thing that makes this hummus stand out is the texture. It is the creamiest, smoothest hummus you will ever try. To achieve this velvety texture there are two techniques required:
1. Cook the chickpeas – even though we’re already using canned cooked chickpeas, you’re going to want to cook them even more. Cooking the chickpeas softens them, which will make the hummus creamier.
2. Remove the outer skins from the chickpeas– To achieve a super creamy hummus you’ll want to remove the outer skins. You can do this individually but this usually takes a long time. Jess implements a technique from Cook’s Illustrated where you cook the chickpeas with baking soda. The baking soda will help to remove the outer skins from the chickpeas so you’re not having to individually remove skins. Full instructions below.
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How To Make The Best Hummus
STEP 1: Place the chickpeas and baking soda in a pot and cover with water, about 2 inches. Bring the chickpeas to a boil and then turn down the heat to maintain a simmer for about 15-20 min.
STEP 2: Drain the chickpeas into a colander and place them back into the pot and fill it with cold water. Using your hands, swish the water and chickpeas around to remove the skins. Using a small sieve or your hands, remove the skins from the surface of the water. You will need to swish the water a few times to make sure you get the majority of the skins from the water. Once you feel you haver removed as many skins as you can, drain the chickpeas. Pick out any leftover skins. No need to get all of the skins! That will take you forever. Just get as many as you can.
STEP 3: Place the chickpeas, tahini, lemon juice, olive oil, kosher salt and cumin into the bowl of a food processor or high-speed blender. Blend these ingredients while streaming in the water. I use about of a cup but add as much water as necessary to get to your desired consistency.
STEP 4: Serve with pita chips or desired veggies. Store in an air-tight container in the fridge for up to 1 week.
What To Serve with Hummus
The obvious choice to serve with hummus is pita chips. We love these homemade baked pita chips and honestly, I try to have them on hand at all times.
Veggies of all varieties make a great dipping vessel for hummus. Cucumbers, carrots, bell peppers and even cauliflower or broccoli are all good options.
I also love topping my Middle Eastern meals with this delicious hummus recipe. Here are a few favorites:
Jess’ Famous Hummus Recipe
Looking for the best hummus ever? Jess’ famous hummus recipe utilizes two techniques to make the creamiest, most delicious hummus you’ll ever try. Perfect for pairing with pita chips or freshly chopped veggies!
- Category: Appetizer
- Method: Cook
- Cuisine: Middle Eastern
- Diet: Vegan
- 2 cans chickpeas, drained and rinsed
- 1/2 tsp baking soda
- 3/4 cup tahini
- 1/3 cup lemon juice, about 1 lemon
- 2 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1 tsp cumin
- Room temp water (about cup)
- Place the chickpeas and baking soda in a pot and cover with water, about 2 inches. Bring the chickpeas to a boil and then turn down the heat to maintain a simmer for about 15-20 min.
- Drain the chickpeas into a colander and place them back into the pot and fill it with cold water. Using your hands, swish the water and chickpeas around to remove the skins.
- Using a small sieve or your hands, remove the skins from the surface of the water. You will need to swish the water a few times to make sure you get the majority of the skins from the water. Once you feel you haver removed as many skins as you can, drain the chickpeas. Pick out any leftover skins. No need to get all of the skins! That will take you forever. Just get as many as you can.
- Place the chickpeas, tahini, lemon juice, olive oil, kosher salt and cumin into the bowl of a food processor or high-speed blender.
- Blend these ingredients while streaming in the water. I use about of a cup but add as much water as necessary to get to your desired consistency.
- Store in an air-tight container in the fridge for up to 1 week.
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