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Restaurant-Style Smooth Creamy Hummus

Featured in: Perfect for Dipping and Spreading

This Extra Smooth Hummus recipe reveals the secret technique that transforms ordinary canned chickpeas into the silkiest, restaurant-quality hummus you've ever made at home. The magic happens when you simmer the chickpeas with baking soda, which helps loosen and remove the skins that typically cause graininess in homemade hummus. Combined with high-quality tahini and a methodical processing technique that creates the perfect emulsion, this approach yields a luxuriously creamy dip with none of the usual gritty texture. The flavor is perfectly balanced with fresh lemon juice, garlic, and a hint of cumin, while olive oil adds richness and a velvety finish. Unlike store-bought versions with their preservatives and often muted flavors, this homemade hummus tastes vivid and fresh. Once you've mastered this simple 20-minute recipe, you'll never go back to the grocery store tubs again. It's perfect for everything from casual snacking to elegant entertaining.
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Updated on Sat, 15 Mar 2025 01:08:22 GMT
A bowl of hummus with pine nuts and herbs. Pin it
A bowl of hummus with pine nuts and herbs. | tasteofcook.com

Extra smooth hummus transforms ordinary chickpeas into a velvety, luxurious dip that rivals any restaurant version you've tasted. The secret lies not in fancy ingredients but in technique, particularly the magical combination of baking soda and proper processing. This hummus achieves that elusive silky texture that makes you wonder why you ever bothered with store bought varieties.

I discovered the baking soda technique years ago after a trip to Jerusalem where the hummus was unlike anything I'd tasted before. After numerous experiments, this method consistently produces that same ethereal texture. My neighbor who claimed he "never liked hummus" became an instant convert after trying this version, and now requests it for every gathering.

Essential Hummus Ingredients

  • Canned chickpeas: Offer convenience without sacrificing quality
  • Chickpea liquid: Provides perfect consistency adjustment
  • Baking soda: Works magic by softening chickpea skins
  • Fresh garlic: Delivers essential aromatic foundation
  • Premium tahini paste: Creates luxurious creaminess
  • Fresh lemon juice: Balances richness with bright acidity
  • Quality olive oil: Adds silky mouthfeel and richness
  • Kosher salt: Enhances all flavors harmoniously
  • Ground cumin: Contributes earthy warmth throughout

Perfect Preparation

Chickpea Transformation:
Begin with drained, rinsed chickpeas, reserving some liquid for later use. Place chickpeas in a medium saucepan with fresh water and baking soda. This crucial ingredient raises the pH level, helping break down the tough outer skins. Bring to a boil, then reduce to simmer for ten to twelve minutes until chickpeas become visibly soft and skins float to surface.
Thorough Rinsing:
Once chickpeas reach proper softness, drain in colander and rinse thoroughly under cold running water. This removes any remaining baking soda taste and stops the cooking process. Gently rub chickpeas between your hands to loosen remaining skins. While removing all skins isn't necessary, removing loose ones contributes to ultimate smoothness.
Tahini Foundation:
In clean food processor, combine garlic, tahini, and lemon juice as the first processing step. This creates an emulsified base before adding chickpeas. Process for one to two full minutes until mixture becomes noticeably lighter in color and incredibly smooth. This separate step prevents grainy texture in finished hummus.
Gradual Incorporation:
Add half the prepared chickpeas along with olive oil, salt, and cumin to the tahini mixture. Process continuously until completely smooth before adding remaining chickpeas and additional liquid. This gradual approach prevents overtaxing the food processor while ensuring each addition becomes perfectly incorporated.
Texture Perfection:
After adding all chickpeas, continue processing while drizzling additional reserved liquid or ice water until desired consistency develops. The hummus should flow slowly when tilted but maintain structure. For ultimate smoothness, allow processor to run continuously for three to five minutes, stopping occasionally to scrape down sides.
Proper Resting:
Transfer finished hummus to serving bowl and allow to rest at room temperature for fifteen to thirty minutes before serving. This resting period allows flavors to meld and texture to settle. For serving, create a shallow well in center and fill with high quality olive oil, then sprinkle with chosen garnishes.
A bowl of hummus with chickpeas and tahini. Pin it
A bowl of hummus with chickpeas and tahini. | tasteofcook.com

I particularly love serving this hummus with warm, freshly baked pita bread for an authentic experience. The contrast between the warm bread and cool, creamy hummus creates something truly special. My daughter calls this our "Sunday special" as it's become our traditional weekend lunch alongside fresh vegetables and olives, creating our own little Mediterranean feast at home.

Wonderful Serving Suggestions

Create a Mediterranean mezze platter with this hummus as the centerpiece, surrounded by warm pita bread, marinated olives, feta cheese, and fresh vegetables. Spread a generous layer on flatbread as the base for grilled vegetables and herbs for a quick lunch. Use as a sandwich spread instead of mayonnaise for added protein and flavor in everyday meals.

Creative Variations

Transform this classic recipe by adding roasted red peppers for a sweet, smoky flavor profile. For herb lovers, incorporate fresh cilantro and parsley during the final blending stage. Create a spicy version by adding harissa paste or roasted jalapeños. For visual impact, swirl pesto, olive tapenade, or roasted garlic oil into the surface before serving.

Storage Solutions

Keep freshly made hummus in airtight container in refrigerator for up to five days. If texture thickens during storage, rejuvenate by stirring in one tablespoon warm water before serving. Freeze portions in small containers for up to three months, thawing overnight in refrigerator and stirring well before serving. For best flavor, allow refrigerated hummus to sit at room temperature for fifteen minutes before enjoying.

A bowl of hummus with chickpeas and pita bread. Pin it
A bowl of hummus with chickpeas and pita bread. | tasteofcook.com

The beauty of this extra smooth hummus lies in its elegant simplicity. While the process includes a few extra steps beyond opening a container from the store, the difference in texture and flavor makes it entirely worthwhile. This recipe reconnects us with ancient culinary traditions while fitting perfectly into contemporary meals, proving that sometimes the oldest recipes truly are the best when executed with care and attention.

Frequently Asked Questions

→ Why is removing the chickpea skins important for smooth hummus?
The skins of chickpeas contain a lot of fiber that can create a grainy texture in hummus. Removing them is the key to achieving that ultra-smooth, creamy restaurant-style consistency that's often missing in homemade versions. The baking soda technique in this recipe makes removing those skins much easier.
→ Can I make this hummus without tahini?
While tahini is a traditional and important flavor component in hummus, you can make a tahini-free version if needed. Substitute with 2-3 tablespoons of Greek yogurt, a few extra tablespoons of olive oil, or even a couple tablespoons of sesame oil (for a similar flavor profile). The texture and taste will be different, but still delicious.
→ How long does homemade hummus last in the refrigerator?
This homemade hummus will keep well in an airtight container in the refrigerator for 4-5 days. The flavor actually improves after the first day as the ingredients meld together. For the freshest taste, don't drizzle the top with olive oil until ready to serve.
→ Can I freeze homemade hummus?
Yes, hummus freezes surprisingly well! Store it in an airtight container with a thin layer of olive oil on top to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the refrigerator, then stir well and add a splash of lemon juice and a drizzle of fresh olive oil to refresh the flavors.
→ What can I add to hummus for different flavors?
The beauty of this smooth hummus base is how versatile it is. Try adding roasted red peppers, roasted garlic, sun-dried tomatoes, jalapeños, or herbs like cilantro or basil. You can also top it with spiced ground meat, pine nuts, za'atar, sumac, or harissa for different flavor profiles.

Restaurant-Style Smooth Creamy Hummus

This ultra-smooth hummus recipe uses a simple technique to transform canned chickpeas into a silky, restaurant-quality dip that's far better than store-bought versions.

Prep Time
5 Minutes
Cook Time
15 Minutes
Total Time
20 Minutes

Category: Spreads & Dips

Difficulty: Easy

Cuisine: Middle Eastern

Yield: 6 Servings (About 2 cups)

Dietary: Low-Carb, Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 can (14.5 ounces) chickpeas, drained but reserve 4 tablespoons of the liquid
02 1 teaspoon baking soda (the secret ingredient for super smooth texture!)
03 1 large clove of garlic, peeled (or two if you're a garlic lover)
04 ¼ cup good quality tahini paste, stirred well before measuring
05 3 tablespoons fresh lemon juice (about 1 juicy lemon)
06 3 tablespoons extra virgin olive oil, plus more for drizzling
07 ½ teaspoon kosher salt (not table salt)
08 ½ teaspoon ground cumin (optional, but adds wonderful depth)
09 2-3 ice cubes (my latest trick for extra creamy results!)

Instructions

Step 01

Drain your can of chickpeas, making sure to save about 4 tablespoons of that starchy liquid (called aquafaba) for later use. Place the drained chickpeas in a medium saucepan and cover them with about 3 cups of fresh water. Now here comes the magic - add the teaspoon of baking soda and give it a quick stir. This might seem strange, but it's the secret to ultra-smooth hummus! Bring the mixture to a boil over high heat, then reduce to a medium-low simmer. Let the chickpeas cook for 10-12 minutes, occasionally stirring. You'll notice the water foaming up and chickpea skins starting to float to the surface. That's exactly what we want! Don't worry if the chickpeas get super soft - they're headed for the food processor anyway.

Step 02

Once the chickpeas have simmered and softened, drain them in a colander or mesh strainer. Run cold water over them to cool them down enough to handle. Now for a bit of therapeutic work - gently rub the chickpeas between your hands or against the sides of the colander to loosen those skins. Pick out the loose skins that float to the top and discard them. Don't stress about getting every single one - just remove what comes off easily. The more skins you remove, the silkier your hummus will be, but even removing some makes a big difference.

Step 03

In your food processor, combine the garlic, tahini, and fresh lemon juice. This order matters! Processing these ingredients first creates a smooth base before adding the chickpeas. Run the food processor for a full 1-2 minutes until the mixture is completely smooth and has lightened in color. You might need to stop and scrape down the sides once or twice. This step is crucial for that ultra-creamy texture we're after - don't rush it!

Step 04

Add about half of your peeled chickpeas to the food processor along with the olive oil, salt, and ground cumin (if using). Pour in 2 tablespoons of the reserved chickpea liquid as well. Process everything until it forms a smooth, uniform paste. Again, be patient and let it run for a minute or so to really break everything down. The mixture should be starting to look quite smooth and creamy at this point.

Step 05

Now for my latest discovery - instead of using the remaining chickpea liquid or water, add 2-3 ice cubes to the processor along with the remaining chickpeas! This might sound odd, but the cold temperature helps create an even creamier emulsion. Process everything for another 1-2 minutes until luxuriously smooth. If you don't have ice cubes, you can use the remaining reserved chickpea liquid instead. If the hummus still seems too thick, add the final tablespoon of liquid and process for another 10 seconds. The consistency should be light, fluffy, and easily spreadable - not thick and pasty.

Step 06

Transfer your silky hummus to a serving bowl. Using the back of a spoon, create a shallow well in the center. Drizzle with a generous amount of your best olive oil, and if you like, sprinkle with a pinch of paprika, sumac, or za'atar for color and extra flavor. Serve alongside warm pita bread, pita chips, or fresh vegetable crudités. This hummus is at its smoothest when served at room temperature, so if it's been refrigerated, let it sit out for about 20 minutes before serving.

Notes

  1. The baking soda technique helps break down the chickpea skins, making them easier to remove and creating a much smoother hummus.
  2. Processing the tahini and lemon juice first creates a light, fluffy base that improves the overall texture of the hummus.
  3. Using ice cubes in the final processing step helps create an even creamier texture than using water or aquafaba alone.
  4. This hummus will keep for 4-5 days in the refrigerator in an airtight container.

Tools You'll Need

  • Food processor
  • Medium saucepan
  • Colander or mesh strainer
  • Measuring cups and spoons
  • Serving bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains sesame (tahini)