The Secret To SMOOTH Homemade Hummus

Making SMOOTH homemade hummus is EASIER than you think. Most recipes overcomplicate things, by asking you to peel the chickpeas, but I've got a secret technique that will make your HUMMUS extra smooth.
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0:00 Episode Premise
0:28 Why Smooth Hummus is hard
2:29 How I make Smooth hummus
5:10 Comparing homemade VS store bought
5:27 Serving suggestions
6:45 Taste Test & Review
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Sources:
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Makes about 1 kg of Hummus (scale down if needed):
500g Dried Chickpeas
250g Tahini
70-100g ice
75ml Lemon Juice
2 Tsp Salt
1 Tsp Baking Soda
Citric acid (optional)

For Beiruty Hummus:
1 Cup Hummus
2 Tbsp Parsley
1 Tsp Mint
1 Clove Garlic
2 Tbsp Lemon Juice
1/2 Tsp Chilli flakes
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Directions:

To prepare the chickpeas:
1- Add your dry chickpeas to a bowl and completely submerge with water. Allow them to soak for 8-12h or overnight
2- Rinse your chickpeas, then add to a pot with the baking soda. Pour water over the chickpeas to cover them by about 2 inches
3- Turn the heat up to high and bring the pot to a boil. When the chickpeas foam up, stir the foam back into the pot and turn the heat to medium.
4- Cook for half an hour, then remove some of the chickpeas and set aside to use as a garnish later
5- Place a lid on your pot and cook the chickpeas for another 30-60 minutes on medium
6- The chickpeas are done cooking when they are extremely soft and have burst. They should mash very easily and the skins should have dissolved
7- Allow any extra water to evaporate away
8- Pour the cooked chickpeas onto a plate, and allow it to cool completely until room temp (You can freeze these and defrost them whenever you want hummus)

To make the hummus:
1- Add your prepared chickpeas to a food processor or blender, and process for 3-4 minutes, scraping down the side of the bowl halfway, until the chickpeas are processed into a super fine paste. If this is lumpy, you need to process longer. Feel it between your fingers and it should be floury
2- Add 70g of ice into the food processor, and process into the chickpeas until light and fluffy
3- Now add the tahini and mix it in. Then when that has been fully incorporated add the lemon juice
4- You can now adjust to your desired acidity/thickness by adding citric acid or more ice
5- Store in the fridge for up to a week

To make Beiruty Hummus:
1- Finely chop the parsley and mint
2- Add all the ingredients into a bowl and mix well

To serve hummus:
1- Place a pile on a plate or bowl
2- Use the inside of the spoon to build the hummus up into a mound, while rotating the plate
3- Use the back of the spoon to push the hummus outwards and create the classic well shape
4- Add your toppings such as chickpeas, then pour in olive oil

To use canned chickpeas:
1- Wash the chickpeas thoroughly then add to the pot with the baking soda
Bring to a boil, then cook from step 5 onwards

[Trund]

I should not watch these videos at night before bed, because now I am craving Looks divine. Nourishing and yummy.

[max_daisy]

I’m not usually a commenter but wow!!! I just made this recipe and it is unreal how good it is, even as just the base itself. The smoothness feels so luxurious and light in the mouth. I expected that I’d want to add garlic and/or cumin or something at the end but I ended up enjoying the base hummus so much eating it right out of the food processor I decided to leave it as is! 😂 this may be the best hummus I’ve ever had in my life. SO good, thank you for such a great recipe :)

[evinelis]

I’ve had a lot of hummus during my six years in the Middle East and this is in the top 2! I appreciate the simplicity as someone with a garlic allergy. Keep up the good work!

[WinWindowS.K.Julian]

I've recently started reducing the amount of meat im eating and things from this channel have been really helpful with that! Thank you for the great content :)

[Antaios]

This is great, but I have a different tip! Instead of using the kind of chick peas you started with, use what they call in India "desi chana, " which you can find with the skins/hulls completely removed by the name "chana dal." They look a bit like split peas because the desi chana are smaller and they come apart when the skins are milled off, but they taste no different to the bigger plumper ones (which are called "kabuli chana" in India). With just that one change, you can still follow the same recipe, and the smoothness is off the charts! It's a real game changer if you want to give it a go!

[lurklingX]

SUMAC. This is an amazing seasoning, and it’s incredible on hummus. (I usually blend •lemon but also •garlic and a little •cumin into the base hummus, sumac can be added in or just sprinkled liberally on top at the end). If you use broccoli or cauliflower to scoop up hummus, the SUMAC especially tastes wonderful. while also being a healthy option. ——ICE - That ice trick transforms even the canned chickpeas. It was incredible the first time I had used it. The hummus was infinitely lighter and smoother just from that! But I look forward to trying this version also. :) Wonderful vid, as always. 👏✨

[olaug]

Just made this recipe today using the Chana Dal recommended by one of the viewers. Outstanding flavor and incredibly smooth. Thank you. Love your videos!

[Tedkomama]

I’ve always preferred the one mashed by hand, lumpy with chunks served with roasted lamb. But the smooth ones are also good. Every hummus is good.

[sarinininaa]

In Syria ( and I think this is applied to the whole Levant ), garlic is an essential ingredient in hummus as well as cumin ( the ingredient that most recipes totally ignore ) because it adds a great taste and help digest the chickpeas. Olive oil is also included in the blender.

[eggpassion]

i use this recipe almost every week. it's simple, easy to follow and requires the least amount of effort which i love. it gives me the best hummus ive ever had, the only down side is my friends are addicted and won't stop asking me to make them hummus

[Mickmickster]

I made this hummus recipe and this is by far the best compared to the others I’ve tried. My hummus before always came out chalky and too thick. My mistakes before but corrected after Obi’s advice:

Didn’t cook chickpeas long enough
Didn’t let chickpeas cool thoroughly
Didn’t use baking soda
Didn’t use ice, used water
Added all ingredients together rather than ice first, then other ingredients

I roasted two heads of garlic and blackened some red peppers to add for different flavors, but honestly, this hummus recipe is awesome as is. And dried chickpeas all the way. Obi, once again, well done!

[TheSexikiwi]

Just made my weekly batch of hummus and pita yesterday. Tried the baking soda trick and WOW my hummus blended more smoothly than ever before! Thanks for the amazing videos, your advice really helps!

[BluskyeAllison]

BRILLIANT. This really is the best recipe for gourmet humus. I used two 400g cans of chickpeas/carbonzo beans and 160 of high quality tahini, with lemon juice and salt, that's it. No rapeseed oil or even olive oil for the base. It's wonderfully deep, rich and nutty. I have spent the past 30 years eating crap humus. No more. And this luxurious version is great for heart health. Thank you so much.

[alexachen]

This is probably the most helpful video I’ve come across for making hummus! Thank you!!!!

[jamesstatts]

Thank you for finding a workaround to creamy hummus besides removing the outer layers!! I can't wait to give your method a try.

[grahamhale]

I have been making hummus for 25 years and finally after watching this, I have made my first great batch that tastes like the really good stuff...Such a great explanation, thank you.

[Fuzzy_Spork]

Thank you! This might be the most comprehensive video on making humus that I've seen.

[mark]

Amazing hummus! I just made this and, yes, it is very creamy and delicious. I soaked the beans overnight, cooked them with baking soda, let cool, then mixed in the food processor until creamy. I added the tahini last as he recommended. Wow, it is fantastic! Thank you for an excellent video that explains how to make this recipe properly.

[Gkyminecraft]

New to the channel but loving every second of it! I really appreciate the in-depth explanations of lots of dishes from my favorite cuisine!

[TL_oS]

Thank you for this information! I have never been able to get it smooth enough and wondered what I was doing wrong. Can’t wait to try your recipe😺 Love your channel, keep up the great work💛