I've been making this hummus recipe from ATK for a few months and it's wonderful, but if you leave out the added water it's just as creamy but still has the thickness of the hummus served everywhere else. Also, it gets _way_ better over the 24 hours after it's made. I couldn't disagree more with the statement that it's best "still warm from the pot." Do yourself a favor and make this a day ahead and let the flavors get to know each other. The garlic/lemon trick and the alkaline bath chickpea trick are game changing.

The one fancy-pants thing I see done that I actually love visually is using pomegranate seeds as garnish. Stunning for presentation!

Smoked paprika makes a great toping too.

brown whole garlic cloves in olive oil, takes about 20 mins on very low gas. then you have buttery garlic and garlic infused oil to use in the hommus. add lemon juice as well, separately.

I am blown away by this recipe (with explanations). I have been making hummus wrong for all theses years. I have used this as my base recipes (from which I build to my own tastes). Thank you.

I added pickled beet juice instead of water. The best hummus I have ever had. YUM

Baking soda also removes some of the "canned" taste. When you don't have fresh ingredients but need a side dish fast, it works on canned corn and green beans, too.

Like most presenters on TV shows, I love how comfortable she is now after watching this show for so many years.

fyi diabetics..........you want the chickpea skins in your hummus, more fiber, less glucose spike. Using a food processor leads to smooth hummus, even with the skins.

this is a brilliant recipe with great explanations. I like making a mayo with the bean juice (aqua fava), lemon juice, garlic sunflower oil (no flavor - better than olive oil, which tastes bad in mayo) and tahini, and then add that to the hummus at the end to make it even creamier. your trick with the lemon and garlic is amazing. your trick to recook the chickpeas is amazing too. I usually only get the skins off when I cook my own chickpeas. now I'll do it your way. I soak it in the garlic in the lemon juice already but I never strain it out at the end. even better. thanks!

Excellent video presentation. Very straightforward, easy & fast with just enough good info. I do not add water to my recipe but instead save some of the fluid from the can to drip in. I like it silky smooth but not watery. Great hint on boiling the chickpeas & removing the skin! It makes for a very silky texture!

This does look nice and creamy! We like a little heat so I will add a pinch of cayenne pepper!!

Excellent instructions for one of my favorite foods. Well done and thanks!

Omg! I just made this and it was the BEST hummus I’ve ever had! I made it exactly as suggested and it was delicious. Then I added another half lemon and 1/4 tsp salt, and it was better (I like hummus a little zesty). Then I scooped half of the hummus out of the processor into a container, and added about 1/4 cup sun dried tomatoes (packed in olive oil) and that version was out of this world! I love how fresh tasting it is, and I especially love knowing what’s in it. 😁

Thanks Becky! Looks delicious can't wait to try it.

Definitely going to try this. I lived in Haifa years ago. Our cook used to smash chickpeas by hand- there was no machines. Oh the culinary treasures of the Middle East

I can honestly say this recipe is the best I’ve ever tried. I’ve made it at least 20 times.

Everyone has their go to method. I prefer to use dried chickpeas that have been soaked, and then throwing them in my Insta pot for about 45 minutes they get almost mushy and the skins disintegrate. I never have a grainy texture to my hummus. I blend in my food processor until paste texture, add in garlic clove, 2 ice cubes, salt and blend 2 minutes, add lemon juice- blend 2 minutes and then add 1/3 cup tahini blend 2 minutes- Comes out smooth and creamy every time- it took me several different methods to finally get this right- but this has been my go to every time for the past several years- you can modify this recipe and add in different seasonings. I make this weekly. I love it with vegetables, bread, pita…

This is an excellent recipe, i make Hummus once a week, it’s a tummy filler, but your method is more of a scientific one, and i hope many people mix it the same way you do. I usually mix the lemon, salt Tahini and garlic with some water and then drop in the food processor on top of the chicken peas. 👌

Awesome instructions! Thank you.

Excellent video. Thank you for sharing 😋😍

Awesome! Most recipes call for starting with dried chick peas, so this is wonderful.

It looks a little too thin for my taste. I would cut back on the water and then see how it is. Can always add more later. Yummy!

always good to see becky!

I’ll try this method, though I’ve found that just letting the chickpeas soak in water with a tablespoon of baking soda has worked well for me. I rinse the chickpeas after a half hour soak to remove the baking soda and then proceed with the processing without removing skins. I get a very creamy result. Also, instead of adding water, I add some of the liquid from the can (aqua fava) and this adds more flavor.

This is next level hummus it’s perfect and creamy.

I wood eat that just the way was presented: it looks gorgeous , the food and the chef. Thank you

I’ve been a devoted fan of America’s Test Kitchen for several years. I’ll definitely make this.

Yum! Thanks so much!

Thanks, was a delight

I love the hummus ❤❤❤❤

I like hummus! Thanks.

Thanks Erin. We appreciate you.

Looks delicious

looks very watery however we usually add citric acid instead of lemon garlic mixture , also the addition of ice cubes make it more white and creamy

I have always wondered how to make it creamy! Thanks!

Instead of using 'plain' water... reserve your chickpea liquid to add later when needed. How about a video on making a good sesame seed tahini.

The knife skills are on point

Great explanation

I slice dill pickles thinly, drizzle olive oil and sprinkle paprika! Looks beautiful

I just made this tonight exactly as per the recipe except I forgot the olive oil, and it still came out perfect. (I think it's because I used a high-quality, 100% sesame seed tahini. Just like 100% peanut butter, you have to stir in all of the settled solids with the sesame oil before you can use it.) I will be making this again. Thank you!

I agree with the comments saying game changer, best ever. Love the roasted garlic idea! And I use more lemon juice instead of water. Cheers!

I love that you guys Greeked the baking soda box, but only just barely. "Ha! You'll never guess what brand this is NOW!"

Oh LOOKS good

I add a bit of ranch dressing (powder or liquid). Yummy

Great job. I always sprinkle some Za-atar over the top when it's done for a HUGE flavor kick.

I read somewhere recently that using onion "petals" (radially cut onions into 6ths, 8ths, or 10ths depending on the size of your onion) is a very traditional way to eat hummus... and this is helpful if you are watching your carb intake. I _think_ the onions were white onions, but I could be wrong.

Yes, getting the skins off seems to be the key to creamy hummus.

Yum!!

ONe thing I'd do different is save the liquid from the chickpeas. It's called aquafaba, and it's useful for making drinks that call for egg whites.

I've been trying for a long time to find a nice loose, pourable Tahini like the one you show. Every one I find is thicker than peanut butter, even after it has been thoroughly stirred.

To the point. ATK rocks!

Wait, people want to remove the allicin and that bite from garlic?! I used to just pop a whole clove in my mouth because I enjoyed that tingle and burn so much. Going to skip that step, but the baking soda part is pretty crucial if you want smooth hummus! Cortas brand tahini is delicious, if you find that option is available.

Your hummus will be smoother than mine. However, I like the extra fiber the skins provide. (Yes, that could be rationalization. But it’s also true. sigh) I get rid of chunks by running the bean mix longer in my Ninja food processor. That machine could smooth out rocks, I think! I add plain yogurt to get texture, flavor, and nutrients. Hummus - like beef stew or chili - has many recipes, yet remains remarkably similar anyway. They all seem pretty darned good. 😏 Courtesy of Half Vast Flying

Nice.

I’m so happy to find a proven recipe with canned chickpeas - using dried is such a pain and so time consuming Otherwise, it’s fairly similar to the recipe my Middle Eastern neighbor was nice enough to teach me. She taught me to also garnish the top with some fried whole chickpeas (from the cooked batch), sliced baby pickles (surprisingly good with hummus) and a quick sprinkle of red sumac (sparingly because it can be harmful)

Try something different. I only used a food mill with soaked/cooked beans, mill three times med screen. Lemon zest & juice (3), salt, Aleppo pepper and blk pepper were only spices. Olive oil and sesame oil were used in process with dry beans boiled with cinnamon stick. Mixture will thicken when stored, add more juice and water. Exceptionally smooth and creamy & WOW.

I loved Becky Hayes! Why did she leave American's Test Kitchen???

Yummy. Where do I find tahini in a supermarket?

Can you share a homemade versionu using dried peas rather than canned?

Looks like I need to buy a food processor just so I can make this.

How about making it without tahini and adding roasted red peppers

Now I know why u cut cucumber half its easy to taking hummus..he he I'm watching from middle east keep it up god bless

I hope you don’t mind me saying, but you are as cute as a whole box full of Kittens!

What about topping it with fresh garlic after it's done?

What is that measuring cup that works like an aero press?

Can I make this in my 3.5 cup KitchenAid one touch two speed chopper? Or would I have to reduce the recipe in half?

What is the name of the push type measuring ‘cup’ that you used?

What is the device you used to measure the tahini?

When did she add the lemon juice?

If I make a white bean hummus should i boil the beans with the baking soda too? Or is that specific to garbanzo beans? Thank you!

Made it and while it was okay it lacked the flavor I have come to enjoy in the go to hummus recipe I use. • 2 oz. Tahini • Juice of 1 Lemon • 2 cloves garlic (minced) • 2 Tbs. Olive oil • 1⁄2 tsp. ground cumin • 1⁄2 tsp. kosher salt • 1 16oz. can chickpeas drained and rinsed • 1⁄4 to 1 tsp. crushed red pepper (optional) • 1 strip of finely chopped bacon (optional & ironic) • 1 to 3 Tbs. ice cold water • Bit of parsley • Dash of Paprika Into a food processor add the two ounces of tahini and the strained juice from the lemon. Mix for one minute and then scrape the bowl. Add garlic and mix for 30 seconds then scrape the bowl. Add olive oil, cumin and salt. If you want it spicy add the red pepper in 1⁄4 tsp. increments. Add bacon if desired. Mix for one minute then scrape the bowl. Add 1⁄2 of the chickpeas mix for one minute then scrape the bowl. Add remaining chickpeas and mix for one minute. While mixing add water 1 Tbs. at a time until the desired smoothness is achieved. Scrape into serving dish, drizzle with olive oil & garnish with parsley and paprika.

If anyone reads this, try the technique by Middle Eats on KZfaq. I did and it was incredibly smooth and creamy

Many of the vegan/vegetarian recipes contributed on ATK seem to be developed by you I've been vegetarian since 1972. I actually modified my vegan chili recipe to yours that has bulgur in it, and it was delicious. And in all these years, it had never occurred to me that putting raw garlic in lemon juice first would take care of the garlic's bite in hummus. Good tip. I wish I could,send you my vegetarian posole recipe, people love it... but there's probably some kind of company rules saying cieeers can't contribute. What a shame. With all the vegan recipes you contribute, I've got to wonder if you're vegan or vegetarian yourself, or used to be. Can't help but be curious. :)

Has anyone tried using MSG instead of salt? Or a good chicken stock like better than bullion?

Have you tried ice cubes with warm beans?

Didn't they already post this a few months ago?

Can you cook the chickpeas in an instant pot with baking soda to get the skins off?

Love this recipe. Totally worth the extra effort. Just don't go crazy about the chickpea skins. Get as much as you can from 3 or 4 rinses. Any more and you'll feel like it's too much effort.

I have a question. I have a nephew with the chickpea allergy but who loves hummus. The substitute recipes have been thick and pasty in texture. Is there a good substitute around for chickpeas that can produce the same sort of texture and delicate flavor? Maybe a super firm tofu or something?

I wonder what brand of Baking Soda they use........

Hello!

... Looks very nice… Probably taste great… But a very thin consistency… God bless America ...🇺🇸 PS…" Phone "... Below makes a very good point about leaving the water out ... Thanks Phone You stated what should be obvious...😱

Can you make hummus salt free?

it is not easy to find canned chickpea in my country in general supermarket. And i have dried one in my pantry currently. Would this recipe work just as fine as canned one? She mentioned canned has silkier texture?

I am hungry

This is Hummus Sauce. (Use Dried chick peas and a pressure cooker, its way cheaper if you make this all the time)

😍😍

👍👍

Do we NEED the tahini??

1. It is right technology to crash cheackpeas BEFORE adding the tahini. 2. I think, modern electric machines can crash cheackpeas with the skins. It's too annoying and don't necessarily to rid of the skins. 3. Layers of onion can be used too for eating of hummus.

Try fresh oregano and roasted garlic

humus from stores are bad, had one from pakistani restaurant that was divine

i live in michigan. you can get legit hummus in gas stations here.

Too runny for me, I'd leave out the extra water. I am not convinced its best slightly warm. But the rest is very good, especially the baking soda trick and the lemony garlic.

Looks good but I would leave out the oil.

People who know, use ice instead of water. Processing causes heat and ice mitigates that.

Does anyone know the weight of the American chickpeas cans?

I made this today and it turned out rather bitter and quite a strong garlic flavour. Any way to fix it? Thanks

BEST HUMMUS EVER. EVER.