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    Home » Appetizer

    April 30, 2020

    Creamy Hummus

    Jump to Recipe·Print Recipe

    Naturally vegan + gluten free

    Stop what you are doing right this second and grab a bag of garbanzo beans and take them for a soak! Seriously, you NEED to make this hummus right away and you will thank me. I have strived to get the super creamy hummus many, many times. I will say, that having a very high powered blender or food processor is key, I recently got a Wolf Blender and couldn't be happier with it! If you don't have one, definitely invest in one that you can use for dips, soups, spreads and smoothies. It's worth it! 

    I grew up eating hummus, so basically before it was cool and popular. What's not to love? Garlic, lemon, creamy beans, and tahini, it's a superfood like none other! I'm glad it's gained popularity and people have come to realize how amazing it really is for you. There are so many variations to making hummus, some that don't even require chickpeas! This is a VERY classic Mediterranean version, nothing fancy, just simple ingredients that meld together so incredibly well.

    Creamy Hummus

    Traditional Method

    There are definitely shortcuts to making hummus but the classic way includes an overnight soak then cooking to ensure very soft and creamy hummus. Another trick is adding baking soda to your garbanzo beans to help them soften even more, it changes the pH in the water creating a better environment for the skins to soften. The baking soda also helps to reduce the gas that beans will generally give you, bonus! With all these great tips and tricks, you are just a few hours away from beautiful and delicious hummus and you will NEVER go back to store bought. 

    Instant Pot

    My Instant Pot is one of my favorite kitchen appliances, especially with beans!!! It makes a long process super quick. The beauty of using the Instant Pot is the ability to skip an overnight soak if you forget. 

    1. Place dried beans into your Instant Pot and cover with water by 2 times. Omit your baking soda but add in your garlic and bay leaves.
    2. Set your Instant Pot to high pressure, beans for 45 minutes.
    3. Quick release after 5 minutes and check the texture of your beans. 
    4. They should be soft and ready to process after cooling, continue with same steps as traditional method. 

    Canned Beans

    You can ABSOLUTELY still use canned garbanzo beans if you don't have time to soak or just want hummus a little quicker. It is still crucial to boil down your beans, without this step you'll be left with chunky hummus. Once boiled and cooled, you'll follow the same steps to creating the perfect hummus.

    Ingredients

    The key to this recipe is tahini, tahini is simply ground sesame seeds. It gives hummus it's slightly nutty flavor and creaminess. Many recipes call for adding olive oil to the hummus mixture itself, however, traditionally it is just used to top the hummus. The tahini is what gives it that creamy texture and depth of flavor, so be sure you are using good quality tahini when preparing, I prefer to use an Arab brand.

    • Garbanzo beans (dry or canned will work)
    • baking soda
    • garlic
    • bay leaf (optional)
    • tahini
    • lemon juice
    • water
    • salt
    • olive oil + pine nuts for topping (optional)

    Tips and Tricks

    A few things to consider when making hummus that will ensure you have the BEST results!

    1. Process cooled beans: Processing the chickpeas when they are too warm/hot can make your hummus too thick and more like a paste instead of that creamy texture that you want. I recommend processing once your mixture has fully cooled to room temperature. 
    2. Ice cubes: Some folks may think it's weird to add in ice cubes to make hummus but it allows the mixture to stay creamy and also gives it that bright and vibrant color.
    3. Baking soda: Adding baking soda to your cooking beans is a old trick that helps to soften the skins. If making traditional dried beans adding it during the soak process and then again when boiling really gives the best texture. If using canned beans, adding to the boiling process helps to break down the skins - no more peeling skins!!!
    4. Thinning out: If you process your hummus and realize it's too thick, you can always thin out by adding some more cold water and or lemon juice if it needs a little more zing. 
    5. Instant Pot: If you choose to use the Instant Pot without soaking beans, be aware that they may cause more gas. Yes, the soaking process actually helps to eliminate some of the properties that cause gas. The hummus will still taste amazing and you'll have wonderful results, but maybe a little more gas.
      More about the degassing process (oligosaccharides) from Taste of Home
    6. Bean Texture: This process of preparing garbanzo beans is very specific to making hummus, this creates a very, very soft bean that is perfect for hummus. If you're preparing garbanzo beans for salads or anything else, these will be too soft. 
    • Chickpeas soaking
    • Boiling garbanzo beans
    • Garbanzo Beans
    • Garbanzo Beans, hummus
    • Garbanzo beans, hummus
    • garbanzo beans, hummus
    1. Get your chickpeas soaking in a large bowl of cold water, cover about 2" and add in 1 teaspoon baking soda. Let sit overnight.
    2. Day 2, drain your chickpeas that were soaking and give them a rinse. Transfer to a large pot, cover with water and add in 1 bay lead and 4 cloves of peeled garlic.
    3. Be sure to skim the white stuff that comes to the top of the pot while boiling. Skim and boil for about 45 minutes to an hour.
    4. Once your beans are super soft and skimmed, drain. It should be very soft.
    5. Finally, begin blending. You'll add your tahini, lemon juice, ice cubes, water and beans together into your high powered blender to process. See full details below.

    I hope you enjoy this hummus recipe as much as my family does. Remember, eating healthy and balanced doesn't need to be expensive. A bag of beans goes a long way and is a great way to enhance your family's diet and menu.

    As always, I love seeing your creations. Please leave a review or share your dish with me on social media which lets me know what is working for you! You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

    xoxo,
    Cosette

    Creamy Hummus

    Recipes to try:

    Toum - garlic sauce
    Baba Ganoush - eggplant dip
    Fasolia - bean dip
    Loobieh - green bean side dish
    Lamb skewers with hummus

    Print
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    Creamy Hummus

    Creamy Hummus

    ★★★★★ 4.9 from 15 reviews
    • Author: Cosette's Kitchen
    • Prep Time: 20 minutes
    • Cook Time: 1 hour
    • Total Time: 1 hour 20 minutes
    • Yield: 4 cups 1x
    • Category: Dips
    • Method: Stovetop
    • Cuisine: Lebanese
    Print Recipe
    Pin Recipe

    Description

    Creamy hummus is the perfect appetizer. It's naturally gluten free and vegan.


    Ingredients

    Scale
    • 1 cup dry garbanzo beans (or 2 cans garbanzo beans - drained and rinsed)
    • 1 tsp baking soda, divided
    • 1 bay leaf
    • 4 cloves of garlic, divided - additional as needed
    • 5-6 ice cubs
    • ¼ cup tahini
    • ⅓ cup fresh lemon juice - adjust to taste
    • 2-4 tablespoons of cold water - adjust as needed to thin hummus
    • 1 tsp salt - adjust to taste

    Garnishes

    • olive oil
    • chopped parsley
    • toasted pine nuts
    • paprika

    Instructions

    Preparing Dry Beans

    1. The night before you want to make your hummus, soak your dry beans in a large bowl filled with the beans and water to cover the beans about 2". You'll want to leave room for them to expand. Add ½ teaspoon of your baking soda to this mixture and let sit 8 hours or overnight.

    Making Hummus

    1. Drain your soaked beans and give them a quick rinse. (if using canned beans, rinse and drain then continue as directed). See instructions below if using Instant Pot method.
    2. Add beans to a large pot, fill with water to cover the beans about 2" or more. Add in your bay leave and 2 cloves of peeled garlic and your additional ½ teaspoon of baking soda.
    3. Bring beans to a boil on medium-high heat, continuously skimming the top foam.
    4. Continue this process for 45 minutes to an hour on medium-high heat.
    5. Once the beans are soft, drain (you can reserve the liquid if you'd like, this is aquafaba which is used in place of eggs in many dishes). Remove the bay leaf, keep the garlic cloves with the beans.
    6. You'll want to let your beans cool to at least room temperature, processing warm beans will result in a very thick and paste like consistency.
    7. Once your beans have cooled, in a high powered blender or food processor, add your beans, ice cubes, remaining 2 garlic cloves, tahini and lemon. Blend, add a few tablespoons of water as needed to thin. You may opt to use toum garlic sauce in place of fresh garlic, it gives it a more mellow garlic flavor. I would add 3 heaping teaspoons to start and adjust to taste, same with fresh garlic.
    8. Taste and add in salt and any additional lemon (to taste). If your mixture is too thick, thin out with some additional water, one tablespoon at a time.
    9. Scoop out into dish, and top with your garnishes.  Enjoy with pita bread, veggies or chips.

    Instant Pot Method:

    1. Place dried beans (better if soaked overnight but can be done dry) into your Instant Pot and cover with water by 2 times. Omit your baking soda but add in your garlic and bay leaves.
    2. Set your Instant Pot to high pressure, beans for 45 minutes.
    3. Quick release after 5 minutes and check the texture of your beans.
    4. They should be soft and ready to process after cooling, continue with same steps as traditional method.

    Notes

    *Hummus can be frozen in a freezer safe container, top with a thin layer of olive oil on top, seal and can be stored for up to 4 months. Remove from freezer and place in fridge when ready to use.

    Keywords: gluten free, creamy hummus, hummus instant pot, hummus dry beans, hummus canned beans, easy hummus, vegan hummus, vegetarian hummus, hummus recipe, hummus and pita, easy hummus, quick hummus, hummus platter

    Did you make this recipe?

    Tag @cosetteskitchen on Instagram and hashtag it #cosetteskitchen

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    Reader Interactions

    Comments

    1. Fee says

      May 04, 2020 at 12:52 pm

      Thank you very much for posting this very detailed recipe Cosette. I have a question about Hummus. There are many recipes that use skinned, dried chickpeas , and others that require the painstaking process of removing the skins by hand. Is this necessary for a smooth Hummus ?
      Thank you, love your recipes!

      Reply
      • Cosette's Kitchen says

        May 05, 2020 at 4:39 pm

        Hi friend,

        Great question! The reason for the soaking, baking soda and LONG boil is to soften the skins. With the skins softening, there is no need to remove them...believe me, no one wants to do that!!! Give the recipe a try, I think you'll be delighted about skipping that step with great results!

        xoxo,
        Cosette

        Reply
    2. Doa says

      June 26, 2020 at 2:29 pm

      Tried this recipe over the weekend using canned chickpeas and adjusted by adding some beets, came out great, I would recommend it for those looking for a home-made flavor.
      Thank you!

      ★★★★★

      Reply
    3. Jo Thomas says

      June 28, 2020 at 7:37 am

      Cosette’s Hummus recipe is fantastic!
      Creamy and delicious. I have been serving it with her wonderful Lebanese flat bread recipe.
      Because I am gluten intolerant, I have been substituting organic Spelt flour for her pizza dough and No Knead Bread recipe with great results. I’m so glad I found Cosette’s Kitchen on Instagram.

      ★★★★★

      Reply
      • Cosette's Kitchen says

        June 28, 2020 at 5:05 pm

        Awwww, this makes my day! Thank you for taking the time to share!!! So glad you are enjoying!♥️♥️

        Xoxo,
        Cosette

        Reply
    4. Gretchen says

      August 19, 2020 at 4:47 pm

      That ice cube trick is the best!!! Amazing creamy delicious hummus.

      ★★★★★

      Reply
      • Cosette's Kitchen says

        August 19, 2020 at 5:21 pm

        So glad my friend!!! Enjoy!!!

        xoxo,
        Cosette

        Reply
    5. Rima Abushakra says

      August 19, 2020 at 4:56 pm

      The texture of this hummus was perfect. I really like the taste and it grew on me more and more. I also love Cosette’s toum recipe and used it in my hummus. I think next time I would rather try it with fresh garlic and more lemon than the recipe calls for. However, I am Lebanese and I think I like those flavors to come out stronger than the American palate. That said I love this blog and Cosette’s cooking tips.

      ★★★★

      Reply
      • Cosette's Kitchen says

        August 19, 2020 at 5:21 pm

        Awww, so glad you tried it and loved it! And yes, garlic and lemon are ABSOLUTELY to taste! I like mine more garlicky and lemony!!!! 🙂
        Thanks for sharing my friend!

        xoxo,
        Cosette

        Reply
    6. Daniela says

      August 19, 2020 at 6:36 pm

      Delish!!

      ★★★★★

      Reply
      • Cosette's Kitchen says

        August 27, 2020 at 4:16 pm

        Enjoy my friend!
        xoxo,
        Cosette

        Reply
    7. Dalia Nawar says

      August 19, 2020 at 9:14 pm

      Thank you Cosette for the detailed delicious recipe. I usually buy the store cans and then add the rest of the ingredients to it, but not anymore!
      Thank you!❤️

      ★★★★★

      Reply
      • Cosette's Kitchen says

        August 27, 2020 at 4:15 pm

        Of course and no harm in using canned chick peas - sometimes we need a shortcut! Enjoy my friend!

        xoxo,
        Cosette

        Reply
    8. Julie M says

      August 19, 2020 at 11:49 pm

      This was the very first recipe I made from Cosette’s Kitchen and I love it! It was so creamy and delicious! I couldn’t believe how easy it was to make! The only thing that kept me from making it again was that my mini processor died. Got me a new one, and I’m ready to make some more! Thank you Cosette for this delicious recipe.

      ★★★★★

      Reply
      • Cosette's Kitchen says

        August 27, 2020 at 4:15 pm

        Yay! So glad you enjoyed it Julie - makes me happy to hear your success! And glad you got a new machine!

        xoxo,
        Cosette

        Reply
    9. Zoe says

      August 20, 2020 at 1:15 am

      Delicious!!!!!

      ★★★★★

      Reply
      • Cosette's Kitchen says

        August 27, 2020 at 4:14 pm

        So glad you love it!!

        xoxo,
        Cosette

        Reply
    10. Alexandra says

      August 20, 2020 at 1:03 pm

      So creamy and delicious. My favorite to make for dinner parties or for someone special. The best hummus recipe hands down!

      ★★★★★

      Reply
      • Cosette's Kitchen says

        August 27, 2020 at 4:13 pm

        So glad you enjoyed the recipe, makes me happy!!

        xoxo,
        Cosette

        Reply
    11. Michelle says

      August 20, 2020 at 1:21 pm

      I've been dreaming of making hummus but have been afraid that if I try, it won't be as good as my mom's. This recipe is so close to home, it was perfect. So easy, so good. Thank you , Cosette.

      ★★★★★

      Reply
      • Cosette's Kitchen says

        August 27, 2020 at 4:12 pm

        Awww, so glad it hit home for you! Thanks for sharing!

        xoxo,
        Cosette

        Reply
    12. Maham says

      August 20, 2020 at 4:00 pm

      Delicious!

      ★★★★★

      Reply
      • Cosette's Kitchen says

        August 27, 2020 at 4:11 pm

        Thank you! So glad you enjoyed!!

        xoxo,
        Cosette

        Reply
    13. Roberta Dall'Alba says

      September 01, 2020 at 7:31 pm

      OMG. This is my new obsession Cosette!!! So creamy! It almost looks like a mousse 😍😍🥺

      ★★★★★

      Reply
      • Cosette's Kitchen says

        September 04, 2020 at 12:02 am

        This makes me sooooo happy! Thank you for sharing Roberta!!

        xoxo,
        Cosette

        Reply
    14. Karen says

      April 08, 2021 at 11:11 pm

      Best Hummus recipe I have tried!

      ★★★★★

      Reply
      • Cosette's Kitchen says

        April 13, 2021 at 3:35 am

        It's so silky and smooth, so glad you have enjoyed! I also have you entered for the contest!!

        xoxo,
        Cosette

        Reply
    15. Chelsea says

      October 12, 2021 at 6:09 pm

      This hummus recipe was so yummy! Lemony and so smooth. I used canned beans and loved the long boil tip - who wants to remove chickpea skins?! This was amazing and really simple to make. Thanks, Cosette!

      ★★★★★

      Reply
    16. laura ivy says

      February 21, 2022 at 5:21 am

      Make this hummus recipe often using 1 can of drained and boiled chickpeas. Just made it Friday night for our falafel dinner. Love adding extra lemon for our tastes and the ice cube truck is genius, it comes out so creamy every time. My kids love it for an after school
      snack with veggie sticks or pita chips.

      ★★★★★

      Reply
      • Cosette's Kitchen says

        February 21, 2022 at 4:29 pm

        So glad you love it!!!! Enjoy it and I got your extra entries!

        Xoxox,
        Cosette

        Reply

    Trackbacks

    1. Lebanese Garlic Sauce - Best Toum Recipe - Cosette's Kitchen says:
      September 30, 2020 at 8:17 pm

      […] Base – Use in place of chopped garlic in any dish. Here are a few recipes: Creamy Hummus, Lebanese Potato Salad, Turkey […]

      Reply
    2. Tahini Banana Bread - Cosette's Kitchen says:
      January 26, 2021 at 9:49 pm

      […] the beginning of time! It’s a Middle Eastern condiment that is used in savory dishes such as hummus, baba ganoush and in sauces or dressings. I think folks also forget how much it lends itself to […]

      Reply
    3. How to Roast Whole Chicken - Cosette's Kitchen says:
      March 4, 2021 at 2:05 am

      […] was a staple in our household growing up. Typical on a Sunday afternoon with a full spread of hummus, baba ganoush, kafta, fattoush, labneh and of course a side of toum. If you’ve been here a […]

      Reply
    4. Spicy Lebanese Potatoes (Batata Harra) - Cosette's Kitchen says:
      April 15, 2021 at 7:57 pm

      […] so anything that is a quick bite. They are also perfect to serve as part of a mezze spread – hummus, fasolia, […]

      Reply
    5. Chocolate Sesame Halawa(halva) Cookies - Cosette's Kitchen says:
      September 21, 2021 at 10:46 pm

      […] and halawa (or halva) are common ingredients. Tahini is most known for uses in savory dishes like hummus, baba ganoush or taratore sauce but it lends itself very well to sweet dishes and even acts as a […]

      Reply
    6. Grilled Vegetable Salad with Whipped Hummus – Sahara · in the kitchen says:
      August 22, 2022 at 12:55 am

      […] and creamy hummus. Now, I am not going to give you a hummus recipe, I will refer you to my friend Cosette, who makes the most creamy hummus and has so many tips to ensure you will have the best result every […]

      Reply

    Leave a Reply Cancel reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    March 31, 2018

    Creamy Hummus

    Stop what you are doing right this second and grab a bag of garbanzo beans and take them for a soak! Seriously, you NEED to make this hummus right away and you will thank me. I have strived to get the super creamy hummus many, many times. I will say, that having a very high powered blender or food processor is key, I recently got a Wolf Blender and couldn't be happier with it! If you don't have one, definitely invest in one that you can use for dips, soups, spreads and smoothies. It's worth it! 

    I grew up eating hummus, so basically before it was cool and popular. What's not to love? Garlic, lemon, creamy beans, and tahini, it's a superfood like none other! I'm glad it's gained popularity and people have come to realize how amazing it really is for you. There are so many variations to making hummus, some that don't even require chickpeas! This is a VERY classic Mediterranean version, nothing fancy, just simple ingredients that meld together so incredibly well.

    Tahini ~ Sesame Paste

    The key to this recipe is tahini, many recipes call for adding olive oil to the hummus mixture itself, traditionally it is just used to top the hummus. The tahini is what gives it that creamy texture and depth of flavor, so be sure you are using good quality tahini when preparing. This process of preparing the beans is very specific to making hummus, this creates a very, very soft bean that is perfect for hummus. If you're preparing garbanzo beans for salads or anything else, these will be too soft. 

    Traditional Method

    There are definitely shortcuts to making hummus but the classic way includes an overnight soak then cooking to ensure very soft and creamy hummus. Another trick is adding baking soda to your garbanzo beans to help them soften even more, it changes the pH in the water creating a better environment for the skins to soften. The baking soda also helps to reduce the gas that beans will generally give you, bonus! With all these great tips and tricks, you are just a few hours away from beautiful and delicious hummus and you will NEVER go back to store bought. 

    Canned Beans

    You can ABSOLUTELY still use canned garbanzo beans if you don't have time to soak or just want hummus a little quicker. It is still crucial to boil down your beans, without this step you'll be left with chunky hummus. Once boiled and cooled, you'll follow the same steps to creating the perfect hummus.

    Instant Pot

    My Instant Pot is one of my favorite kitchen appliances, especially with beans!!! It makes a long process super quick. The beauty of using the Instant Pot is the ability to skip an overnight soak if you forget. 

    1. Place dried beans into your Instant Pot and cover with water by 2 times. Omit your baking soda but add in your garlic and bay leaves.
    2. Set your Instant Pot to high pressure, beans for 45 minutes.
    3. Quick release after 5 minutes and check the texture of your beans. 
    4. They should be soft and ready to process after cooling, continue with same steps as traditional method. 

    Tips and Tricks

    A few things to consider when making hummus that will ensure you have the BEST results!

    1. Process cooled beans: Processing the chickpeas when they are too warm/hot can make your hummus too thick and more like a paste instead of that creamy texture that you want. I recommend processing once your mixture has fully cooled to room temperature. 
    2. Ice cubes: Some folks may think it's weird to add in ice cubes to make hummus but it allows the mixture to stay creamy and also gives it that bright and vibrant color.
    3. Baking soda: Adding baking soda to your cooking beans is a old trick that helps to soften the skins. If making traditional dried beans adding it during the soak process and then again when boiling really gives the best texture. If using canned beans, adding to the boiling process helps to break down the skins - no more peeling skins!!!
    4. Thinning out: If you process your hummus and realize it's too thick, you can always thin out by adding some more cold water and or lemon juice if it needs a little more zing. 
    5. Instant Pot: If you choose to use the Instant Pot without soaking beans, be aware that they may cause more gas. Yes, the soaking process actually helps to eliminate some of the properties that cause gas. The hummus will still taste amazing and you'll have wonderful results, but maybe a little more gas.
      More about the degassing process (oligosaccharides) from Taste of Home

    I hope you enjoy this hummus recipe as much as my family does. Remember, eating healthy and balanced doesn't need to be expensive. A bag of beans goes a long way and is a great way to enhance your family's diet and menu.

    As always, I love seeing your creations. Please leave a review or share your dish with me on social media which lets me know what is working for you! You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

    xoxo,
    Cosette

    FeedFeed
    Catch me make this delicious hummus on Afternoon Live
    • Chickpeas soaking
      Get your garbanzo beans soaking in a large bowl of cold water, cover about 2" and add in ½ teaspoon baking soda. Let sit overnight.
    • Boiling garbanzo beans
      Day 2, drain your chickpeas that were soaking and give them a rinse. Transfer to a large pot, cover with water and add in 1 bay lead and 4 cloves of peeled garlic.
    • Garbanzo Beans
      Be sure to skim the white stuff that comes to the top of the pot while boiling. Skim and boil for about 45 minutes to an hour.
    • Garbanzo Beans, hummus
      Once your beans are super soft and skimmed, drain. It should be very soft.
    • Garbanzo beans, hummus
      Let your beans cool to room temperature.
    • garbanzo beans, hummus
      Finally, begin blending. You'll add your tahini, lemon juice, ice cubes, water and beans together into your high powered blender to process. See full details below.

    Recipes to try:

    Lamb Skewers with Hummus
    Fasolia bi Zeit (Beans with Olive Oil)
    Baba Ganoush

    If you have leftover aquafaba, try out my friend Candice's Dalgona Chocolate Milk or Dalgona Matcha Latte drink!

    Print Recipe
    Creamy Hummus
    Creamy Hummus
    Course Appetizer, Side Dish
    Cuisine Lebanese
    Keyword lebanese, side dish, snack
    Prep Time 20 minutes
    Cook Time 1 hour
    Passive Time 8 hours
    Servings
    cups
    Ingredients
    • 1 cup dry garbanzo beans, soaked overnight or 2 cans garbanzo beans, drained and rinsed
    • 1 teaspoon baking soda, divided
    • 1 leaf bay leaf
    • 4 cloves garlic, divided
    • 5-6 ice cubes
    • ¼ cup tahini
    • ⅓ cup fresh lemon juice adjust to taste
    • a few tablespoons cold water, as needed adjust as needed to smooth
    • 1 teaspoon salt to taste adjust to taste
    • olive oil to top
    • toasted pine nuts to top
    • chopped parsley to garnish
    • paprika to garnish
    Course Appetizer, Side Dish
    Cuisine Lebanese
    Keyword lebanese, side dish, snack
    Prep Time 20 minutes
    Cook Time 1 hour
    Passive Time 8 hours
    Servings
    cups
    Ingredients
    • 1 cup dry garbanzo beans, soaked overnight or 2 cans garbanzo beans, drained and rinsed
    • 1 teaspoon baking soda, divided
    • 1 leaf bay leaf
    • 4 cloves garlic, divided
    • 5-6 ice cubes
    • ¼ cup tahini
    • ⅓ cup fresh lemon juice adjust to taste
    • a few tablespoons cold water, as needed adjust as needed to smooth
    • 1 teaspoon salt to taste adjust to taste
    • olive oil to top
    • toasted pine nuts to top
    • chopped parsley to garnish
    • paprika to garnish
    Creamy Hummus
    Instructions
    Preparing the beans
    1. The night before you want to make your hummus, soak your dry beans in a large bowl filled with the beans and water to cover the beans about 2". You'll want to leave room for them to expand. Add ½ teaspoon of your baking soda to this mixture and let sit 8 hours or overnight.
    Making Hummus
    1. Drain your soaked beans and give them a quick rinse. (if using canned beans, rinse and drain then continue as directed). See instructions above if using Instant Pot method.*
    2. Add beans to a large pot, fill with water to cover the beans about 2" or more. Add in your bay leave and 2 cloves of peeled garlic and your additional ½ teaspoon of baking soda.
    3. Bring beans to a boil on medium-high heat, continuously skimming the top foam.
    4. Continue this process for 45 minutes to an hour on medium-high heat.
    5. Once the beans are soft, drain (you can reserve the liquid if you'd like, this is aquafaba which is used in place of eggs in many dishes). Remove the bay leaf, keep the garlic cloves with the beans.
    6. You'll want to let your beans cool to at least room temperature, processing warm beans will result in a very thick and paste like consistency.
    7. Once your beans have cooled, in a high powered blender or food processor, add your beans, ice cubes, remaining 2 garlic cloves, tahini and lemon. Blend, add a few tablespoons of water as needed to thin.
    8. Taste and add in salt and any additional lemon (to taste). If your mixture is too thick, thin out with some additional water, one tablespoon at a time.
    9. Scoop out into dish, and top with your adornments. Enjoy with pita bread, veggies or chips.
    Recipe Notes

    *Hummus can be frozen in a freezer safe container, top with a thin layer of olive oil on top, seal and can be stored for up to 4 months. Remove from freezer and place in fridge when ready to use.   

    *Instant Pot method:

    1. Place dried beans into your Instant Pot and cover with water by 2 times. Omit your baking soda but add in your garlic and bay leaves.
    2. Set your Instant Pot to high pressure, beans for 45 minutes.
    3. Quick release after 5 minutes and check the texture of your beans. 
    4. They should be soft and ready to process after cooling, continue with same steps as traditional method. 
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    Comments

    1. Nancy says

      April 01, 2018 at 2:20 pm

      I can't wait to make this. Your recipe calls for 2 teaspoons of baking soda. In the directions I only see one teaspoon being used. When do you use the second teaspoon of baking soda?

      Reply
      • Cosette's Kitchen says

        April 01, 2018 at 3:32 pm

        Gah! Thanks for the catch Nancy, it's in the boiling pot of water, I made the edits. Let me know if you have any questions! Sometimes my brain moves faster than my hands. Hahaha!

        Reply
        • Leslee says

          February 10, 2019 at 6:08 pm

          So is it supposed to be 1 tsp total or two?

          Reply
          • Cosette's Kitchen says

            February 10, 2019 at 6:31 pm

            For the baking soda? 1 tsp total divided. The instructions will let you know to use 1/2 and 1/2 at 2 different stages. One for soaking and one for cooking. Hope that helps!

            Cosette

            Reply
    2. Holly Kosek says

      April 01, 2018 at 2:53 pm

      Mmmm looks amazing and not as hard as I would have thought!

      Reply
      • Cosette's Kitchen says

        April 01, 2018 at 3:33 pm

        See easy peesy!!😂😂

        Reply
    3. Stine Mari says

      April 05, 2018 at 9:31 am

      Next time I'll make hummus, this will be it! Sounds delicious!

      Reply
      • Cosette's Kitchen says

        April 05, 2018 at 2:08 pm

        Fantastic! Hope you enjoy!
        Cosette

        Reply
    4. Olivia Wagner says

      June 24, 2018 at 1:47 am

      Can the beans be cooked in the Instant Pot?

      Reply
      • Cosette's Kitchen says

        June 24, 2018 at 2:05 am

        YESSSS! You can definitely cook them in there. They can get super soft in there!

        Reply
    5. Canyon Miller says

      October 04, 2018 at 12:42 am

      Watched your segment and bought some garbanzo beans that day and soaked them!!!

      Reply
      • Cosette's Kitchen says

        October 09, 2018 at 5:44 pm

        Yay! so happy to hear, the full segment should be on this week.

        Cosette

        Reply
    6. Lauren Grant says

      January 03, 2020 at 11:26 pm

      Wow! This looks gorgeous! I can't wait to try your recipe this weekend, perfect for meal prep!

      Reply
    7. Julie M says

      January 16, 2020 at 2:41 pm

      I made this hummus with the lamb skewers. It was good but not great, but I’m almost sure it was because of the products I used. I use canned beans but not a brand I’m familiar with. These were given to me so I figured I’d use them; the tahini I used was a cheap brand from the supermarket near home and I might’ve used too much lemon. I found a Mediterranean market nearby so I’ll be getting the tahini sauce from there, to get a more authentic product and I just might try the bagged beans if not the brand I’m used to. Definitely trying it again, cause I love hummus! 😋

      Reply
      • Cosette's Kitchen says

        January 16, 2020 at 3:45 pm

        Sorry it wasn't the greatest for you, the Tahini has a lot to do with it for sure! If you have a Middle Eastern store near you, definitely check out those brands (not to mention usually cheaper). You can always adjust your garlic/lemon to your taste as well. ♥️

        Xoxo,
        Cosette

        Reply
    8. Caroline says

      August 20, 2020 at 1:59 am

      This is honestly the real deal! Just like Sito (grandmother) made it.

      Thank you for demystifying some processes and educating your audience - such as adding baking soda to the boiling chickpeas, or using ice cubes.... i told my mother and she too just followed the teachings of her mom and didn’t know why we did some of these things. It all makes sense now. Thank you!

      Reply
      • Cosette's Kitchen says

        August 27, 2020 at 4:14 pm

        Awww, thanks for your kind words. It's always hard getting those recipes from our parents without the "why". So glad it was a hit and understanding the science is great! Enjoy!

        xoxo,
        Cosette

        Reply

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