traditional hummus

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!

Jess' Famous Hummus Recipe

chickpeas,

tsp baking soda

tahini

lemon juice, lemon

olive oil

tsp kosher salt

tsp cumin

Room temp water (about ⅓ 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 ⅓ 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.

Tried it and absolutely loved the taste! I'm also not a fan of garlicky hummus and really enjoyed this version without it. The only issue I had was that it did turn out super creamy straight out of the blender, but when I stored it in the fridge it became quite hard an a lumpy. Maybe I need to try to add more water next time? Will definitely make this again. Thanks Jess for sharing with us!

I’ve made this twice already. It’s a fabulous recipe! I made a roasted garlic and red bell pepper hummus. I did some changes, based on my personal taste.  I only used a few tablespoons of the tahini paste, which I made my own paste.

I also cut off the top of a garlic bulb, drizzled it with olive oil and sea salt and roasted it in the oven on high heat. I put several cloves of roasted garlic in the recipe plus I roasted a small red bell pepper over the gas stove and scraped off the skin and discarded the seeds.

Yummo! It’s a keeper!

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Jess' Famous Hummus Recipe

Top 1 traditional hummus recipes from across the web

The most viewed traditional hummus recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Jess' Famous Hummus Recipe

The most viewed traditional hummus recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine