The Best Smooth Hummus Recipe

Puréeing garlic in lemon juice and blending chickpeas while they're hot = Israeli-style hummus that's both smooth and flavorful.

The best smooth hummus in a white round dish, with a piece of pita bread on the right hand side of the plate.

Serious Eats / Qi Ai

Why It Works

  • Puréeing garlic directly in lemon juice prevents the formation of sharp, pungent compounds, delivering smoother garlic flavor.
  • Dried chickpeas provide better flavor than canned.
  • Overcooking the chickpeas in water with baking soda makes them easier to blend.
  • Puréeing the chickpeas while they're still hot lets you use a blender instead of a food processor for smoother texture.

Sometimes recipes come off really easily, without a hitch. Other times they take lots of tweaking and planning. This is a rare case of a recipe that came out relatively easily, but was full of so much fascinating science that I ended up devoting a few extra days to it anyway. It ended up yielding an explanation of a technique that I'm going to be incorporating into countless recipes going forward. That's my favorite kind of recipe: one that delivers on deliciousness right now, and even more deliciousness in the future.

*If you impatient types wanna cut to the fun, science-y part, skip down to where I talk about The Science of Garlic Flavor, and see what it's all about. Just promise you'll come back and read up on the rest, okay?

Hummus is Levantine and Egyptian in origin, but the puréed mixture of chickpeas and sesame has been eaten all over the Middle East, the Mediterranean, and North Africa for centuries. Its flavor and relative ratio of ingredients vary wildly from region to region, but today I'm focusing on the Israeli version familiar in the US, which is made with tons of tahini and a touch of cumin.

The problem is, it's hard to find a perfect batch. Store-bought hummus typically has a great, ultra-smooth and -creamy texture, but it lacks flavor and is not easily customizable to our own personal tastes. Homemade hummus, especially when made with dried chickpeas, may have amazing flavor that we can play with any way we like, but it's quite difficult to get it as smooth as the store-bought stuff. So what if you want hummus that is smooth and flavorful?

Overhead photograph of smooth Israeli-style hummus topped with chickpeas, olive oil, za'atar, and paprika, with pita bread in the background.

J. Kenji López-Alt

I've spent the last couple of weeks soaking, peeling, boiling, pressure-cooking, blending, puréeing, smashing, smooshing, occasionally trashing, and, of course, eating chickpeas to figure out all the tricks in the hummus book. Here's what I've learned so far. (And yes, there is a way to pack in both flavor and texture without the tedious task of peeling hundreds of individual chickpeas!)

Making Tahini Sauce for Hummus

The other day in my post on roasted eggplant with lentils and tahini, I mentioned that the method of making tahini sauce in Michael Solomonov's Zahav is the best technique I've ever tried, and it works wonders for hummus as well.

While tahini may play only a small role in the hummus of, say, Lebanon or Greece, in Israel it stands on equal footing with the chickpeas. Some recipes call for a ratio of almost 1:1, which means that great Israeli-style hummus must start with great tahini sauce.

Blending whole unpeeled garlic cloves and lemon juice to make creamy hummus.
J. Kenji López-Alt

To make Solomonov's version, you start by putting whole, unpeeled garlic cloves—a whole head's worth of them—in a blender with a good amount of lemon juice and blending it to a pulpy purée. You then press the liquid through a fine-mesh strainer into a bowl. The first time I tried this, I was convinced that it was going to be incredibly, inedibly pungent and sharp. A whole head of raw garlic was in that bowl, after all!

To my surprise, I smelled the liquid and tasted it and found that, while it had a powerful, sweet garlic aroma, it had none of the harshness or raw, hot garlic bite you'd expect. Clearly this was something that was going to need further investigating, but for the time being, I moved on, promising that I'd come back to it later.

Photo collage showing process of making tahini sauce: straining garlic-lemon juice mixture, stirring in tahini paste, and whisking in water.

J. Kenji López-Alt

Finishing the tahini sauce is as simple as adding some ground cumin and store-bought tahini—sesame paste is one of those things that is simply easier and better to get store-bought than to try grinding at home—and thinning it out with water.

Tahini behaves in an interesting way when you add liquids to it. Out of the jar, it's pretty soft and flowing. As you add a little water or lemon juice, it'll first seize up and turn thick like cement. Continue adding water, and it'll eventually thin out into a pourable sauce. Whisking thoroughly between small additions of water ensures that the sauce is smooth, light, and lump-free.

Canned vs. Dried Chickpeas for Hummus

Time to address the chickpeas. I started by tackling the obvious first question: Are dried chickpeas really better than canned?

A couple of quick blind tastings gave me an answer. The bland, tinny flavor of canned chickpeas can't compare to the full flavor of chickpeas that are cooked from dry before blending. But carefully rinsing canned chickpeas to remove excess liquid (it's the liquid that's the biggest culprit in that canned flavor), then simmering them for about an hour in fresh water with some aromatics, can work wonders, so, in a pinch, there are ways to make canned chickpeas better.

To cook my dried chickpeas, I tried a few methods, including soaking versus not (soaking overnight is a good idea if you remember to do it, but you can cook un-soaked dried chickpeas without a problem if you're willing to simmer them for an extra hour or so); adding baking soda to the soaking and cooking water (this raises the pH, which helps the chickpeas break down and soften more easily); and cooking them on the stovetop versus in the pressure cooker (the latter is great for speed-cooking, but it will also deepen the color a little, giving you a darker hummus).

I finally settled on soaking the chickpeas overnight with a little baking soda and cooking them in fresh water on the stovetop, with onions, carrots, celery, garlic, bay leaf, and some more baking soda, until tender. I then drained them, reserving a little cooking liquid to adjust the texture of the hummus.

Do You Need to Peel Dried Chickpeas for Hummus?

Read enough recipes for hummus, and you'll start to note that those promising extra-smooth texture all have one thing in common: peeling the chickpeas before blending.

A hand removing papery skin from a chickpea, with a strainer full of chickpeas below

J. Kenji López-Alt

So I dutifully peeled an entire batch of chickpeas before puréeing them (...34...35...36...finally got one bite's worth of chickpeas done!) and had some friends come over and taste them, side by side with a batch of hummus made from unpeeled chickpeas.

Yup, definitely smoother and lighter in texture. But let's be honest: Who the heck wants to peel that many chickpeas one at a time?

There's a much easier way to do it, for the record. Once you've cooked your chickpeas, transfer them to a bowl of cold water and massage them firmly between your hands. The skins should mostly slip off and start to float above the chickpeas, making them relatively easy to scoop out and dump in the compost.

A hand holding papery chickpea skins, above a bowl of chickpeas soaking in water

J. Kenji López-Alt

Still, not having to peel them at all would be easier. It occurred to me that I might be letting my typical cook's instincts get the better of me in this situation. I'd been cooking the chickpeas until they were perfectly creamy and intact—the way I'd want them if I were serving them whole. But in this case, what if I just went all out and cooked the s$%& out of them?

I tried it, cooking the chickpeas until they were literally falling apart—skins, flesh, and all.

A white bowl of thoroughly cooked, falling-apart chickpeas

J. Kenji López-Alt

Bingo. Blending those chickpeas in the food processor turned out a hummus that was as smooth as store-bought.

How to Make Your Hummus Extra Smooth

I was happy with my results and all set to publish my recipe, when my buddy Chef John Fraser dropped a brand-new technique on me. I was having dinner at his restaurant, Nix (which, for the record, is the best vegetarian/vegan restaurant I've ever been to), and was amazed at how incredibly smooth his hummus was. Compared to his, mine felt like the sludge water in the bottom of a Death Star detention-level trash compactor. I asked him how he got it so darn smooth.

"We do it in the blender," he told me. Because of their vortex action and high-power, low-torque blade motion, blenders can purée foods much more efficiently than a food processor can.

The problem is that they don't work very well for pasty, viscous things like hummus; the hummus sticks to the side of the blender jar and never really comes in contact with the blade. So what was John's secret?

Blending it hot.

It seems so obvious in retrospect. Starchy, viscous liquids get firmer as they cool. Up to this point, I'd been cooking my chickpeas and cooling them before adding them to the food processor. Transferring them to a regular blender straight from the pot, along with plenty of their cooking liquid, makes it easy to blend them into a thick, smooth paste with the texture of a milkshake.

I actually ended up taking another piece of John's advice: adding some of the mirepoix in his cooking liquid to the blender along with the chickpeas. A little extra carrot and garlic in the blender add depth of flavor without taking away from the chickpeas.

Once the chickpeas are blended, I whisk in my tahini sauce and season to taste with salt, cumin, and olive oil. The hummus is then ready to be chilled and served. I like serving it at just about room temperature, drizzled with olive oil, dusted with paprika or za'atar, and piled with some warm chickpeas or chopped parsley.

The Science of Garlic Flavor

One thing was still bugging me: that garlic. How was it that I was adding a whole head of garlic, but getting only aroma, without any of the hot, pungent garlic flavor I'd expect? I'm the kind of guy who likes to know where his sausage is coming from, which means that I really wanted to get to the bottom of this garlic mystery, but I wasn't sure where to start. The answer came to me while I was trying to streamline the recipe.

The hummus was fantastic—smooth and flavorful—but I thought to myself, If I'm going to be puréeing my chickpeas anyway, why bother making the tahini paste separately? Can't I just dump everything in the blender and hit go? I tried it out, placing the cooked chickpeas with their liquid, tahini, cumin, lemon juice, salt, and peeled garlic cloves into the blender, all at once.

I tasted the new batch and nearly had to spit it out: The sharp, hot garlic flavor was overwhelming. It tasted just like you'd expect five cups of hummus with a full head of garlic in it to taste. What the heck? How could this batch, which used the exact same ingredients as the previous batch, taste so darn different?

I knew that the hot flavors in garlic develop when the enzyme alliinase converts a mild compound called alliin into a more pungent one called allicin, and I also knew that this reaction doesn't take place until the garlic is sliced open and cells are ruptured. It's for this reason that you can drastically alter the flavor of garlic just by cutting it in different ways. But in my hummus, the garlic was getting fully puréed either way, so what was up?

I set up a little experiment to see if I could figure out what was at the root of the issue. I theorized that the difference in flavor might be attributable to two factors: the pH of the liquid that the garlic is puréed in (perhaps it's essential to first purée the garlic in a very acidic environment before diluting it down), or whether or not the garlic is peeled before puréeing.

I ran six heads of garlic through the blender:

  • Unpeeled, with lemon juice
  • Unpeeled, with vinegar
  • Unpeeled, with water
  • Peeled, with lemon juice
  • Peeled, with vinegar
  • Peeled, with water

I then let them sit in containers for five minutes (in order to allow time for any enzymatic reactions to take place), then smelled and tasted them.

From aroma alone, it seemed like peeling versus not peeling was at least part of the answer: The batches of garlic cloves that were peeled had a stronger garlic aroma than those that weren't. But tasting them told a very different story. While the batches of garlic puréed in lemon juice and vinegar had a very mild flavor, the ones puréed in water were so hot that they burned the back of my throat as I tried to swallow them. It's definitely the acidity in the lemon juice and vinegar that prevents the garlic from turning hot.

Some further digging turned up this research paper from the African Journal of Biotechnology, which details the activity of alliinase relative to pH. Here's a graph of the data:

Line graph showing the relative alliinase activity compared to pH

Turns out alliinase is highly active at a neutral pH, with peak activity at a very slightly acidic pH of 6.5. As you get more and more acidic, its activity drops off precipitously. Lemon juice has a pH of just around 2. The study's data goes down only to a pH of 3, but extrapolating that graph, we can guess that at pH 2, allicin's activity is reduced to a quarter or less of its peak activity.

That's what keeps garlic from becoming too harsh. Once enzymatic activity has stabilized, you can then incorporate that garlicky-but-not-harsh lemon juice mixture into your tahini sauce and hummus without fear.

I've since used the garlic-in-lemon trick in a number of applications, ranging from baba ganoush to a vinaigrette for some simple roasted cauliflower. Any time you have lemon and garlic in a recipe, it's good to consider whether or not you might gain some advantage by upping the garlic flavor without upping its harshness.

This is my favorite kind of recipe: one that tastes great, but also teaches you an entirely new technique that has applications well beyond the scope of the original recipe.

Sorry, I'll be right back. I'm heading off to purée some garlic. (After having a bite or two of hummus, that is.)


How to Make Great Israeli-Style Hummus

March 2016

After additional testing, this recipe was updated to call for a specific amount of cooking liquid to add to the blender in Step 3, to add language on the desired consistency in Step 4, and to add instructions for adjusting the finished consistency in Step 5.

Recipe Facts



Prep: 10 mins
Cook: 2 hrs
Soaking Time: 8 hrs
Total: 10 hrs 10 mins
Serves: 8 to 10 servings

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  • 1/2 pound dried chickpeas (1 generous cup; 225g); see notes

  • 2 teaspoons (12g) baking soda, divided

  • Kosher salt

  • 1 small onion, split in half

  • 1 small stalk celery

  • 1 small carrot

  • 2 medium cloves garlic

  • 2 bay leaves

  • 1 1/2 cups (350ml) tahini sauce with garlic and lemon

  • Extra-virgin olive oil, for serving

  • Za'atar, paprika, warmed whole chickpeas, and/or chopped fresh parsley leaves, for serving


  1. Combine beans, 1 teaspoon (6g) baking soda, and 2 tablespoons (24g) kosher salt in a large bowl and cover with 6 cups (1.4L) cold water. Stir to dissolve salt and baking soda. Let stand at room temperature overnight. Drain and rinse beans thoroughly.

    A two-image collage. The top image shows chickpeas, 1 teaspoon of baking soda, and 2 tablespoons of kosher salt covered with 6 cups of cold water inside a large bowl, with baking soda and salt dissolved. The bottom image shows the soaked beans being drained and rinsed in a colander under running water.

    Serious Eats / Qi Ai

  2. Place beans in a large Dutch oven or saucepan. Add remaining baking soda, 1 tablespoon (12g) salt, onion, celery, carrot, garlic, and bay leaves. Add 6 cups (1.4L) water and bring to a boil over high heat. Reduce to a simmer, cover with lid slightly cracked, and cook until beans are completely tender, to the point of falling apart, about 2 hours. Check on beans occasionally and top up with more water if necessary; they should be completely submerged at all times.

    A two-image collage. The top image shows the chickpeas coming to a boil with remaining baking soda, 1 tablespoon of salt, onion, celery, carrot, garlic, bay leaves, and 6 cups of water inside a large Dutch oven over high heat. The bottom image shows a spoonful of cooked beans being lifted out of the Dutch oven with a wooden spoon to demonstrate their color and texture.

    Serious Eats / Qi Ai

  3. Discard onion, celery, and bay leaves. Transfer chickpeas, carrot, and garlic to a food processor or high-powered blender (such as a Vitamix, BlendTec, or Breville Boss; see note) with 1 cup (235ml) cooking liquid. Cover blender, taking out the central insert on the blender lid.

    Chickpeas, carrot, garlic, and 1 cup of cooking liquid in a high-powered blender.

    Serious Eats / Qi Ai

  4. Place a folded kitchen towel over the hole in the center of the lid to allow steam to escape. Holding the towel down firmly, turn the blender to the lowest possible speed and slowly increase speed to high. If the mixture becomes too thick to blend, add cooking liquid, 1/4 cup (60ml) at a time, until a very smooth, thick, and spreadable purée forms, always starting the blender on low speed before increasing to high. If your blender comes with a push-stick for thick purées, use it. Continue blending until completely smooth, about 2 minutes. Transfer 1 cup cooking liquid to an airtight container and refrigerate.

    A two-image collage. The top image shows a person holding towel down firmly on top of the high speed blender, with the blending stick (which helps to move ingredients around while the blender runs) inside of the blender. The bottom image shows the completely smooth mixture inside of the blender bowl.

    Serious Eats / Qi Ai

  5. Transfer hot chickpea mixture to a large bowl. Whisk in tahini sauce. Whisk in salt to taste. Transfer to a sealed container and allow to cool to room temperature. It should thicken up until it can hold its shape when spooned onto a plate. If purée is too thick, add reserved cooking liquid, 1 tablespoon at a time, until hummus is desired consistency.

    A two-image collage. The top image shows tahini being whisked into the still-hot chickpea mixture inside a large bowl. The bottom image shows the now-formed hummus inside of the metal bowl.

    Serious Eats / Qi Ai

  6. Serve hummus on a wide, shallow plate, drizzled with olive oil and sprinkled with za'atar, paprika, warmed whole chickpeas, and/or chopped parsley. Leftover hummus can be stored in the refrigerator for up to 1 week. Allow to come to room temperature before serving.

    Hummus served on a wide, shallow plate, drizzled with olive oil and sprinkled with za’atar, paprika, warmed whole chickpeas and chopped parsley.

    Serious Eats / Qi Ai

Special Equipment

Food processor or high-powered blender


Canned chickpeas can be used in place of dried if you want a faster version. To use canned chickpeas, drain and rinse 1 (28-ounce) can of chickpeas. Transfer to a saucepan with 1 carrot, 1 small onion split in half, 1 celery stalk, 2 cloves of garlic, and 2 bay leaves. Cover with water, bring to a simmer, and cook until very tender, about 1 hour. Proceed as directed starting with step 3. A food processor can be used in place of the blender, though it won't produce hummus that is quite as smooth.

Nutrition Facts (per serving)
111 Calories
4g Fat
16g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 111
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 169mg 7%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 5g
Vitamin C 1mg 7%
Calcium 19mg 1%
Iron 1mg 6%
Potassium 194mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)