How to Make (and Eat) the Perfect Hummus, According to Science

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By Marygrace Taylor

Hummus

The best hummus is so rich, creamy, and nutty, you’d be happy eating it with a spoon. And while packaged is fine, the dip is cheaper to make at home (psst, there’s also no need for preservatives). On top of that, it’s a pretty simple process—with the correct formula.

Follow these no-fail tips from the pros (some of which sound like something you’d hear in a chemistry lab) to make ohmygodamazing hummus like they do in the Middle East, and then eat like a king whenever a craving hits (which is pretty much daily for us at Greatist).

The Perfect Homemade Hummus



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1. Start with the best ingredients (it’s worth the higher price).

Since there aren’t too many, each needs to be high quality—skimping on even one will result in a subpar final product. That means using fresh lemon juice and garlic (no jarred or bottled stuff!), extra-virgin olive oil, and a flavorful tahini. (The best are found in Middle Eastern markets, but a national brand like Joyva works too.) And that brings us to the last, most important ingredient of all…



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2. Use dried chickpeas.

Soaking the chickpeas overnight and cooking them from scratch makes them super soft, which is essential for a creamy hummus. “Canned chickpeas are firmer. You want the chickpeas to be really, really soft so they mash easily with your thumb,” says Stephanie Mathis, brand manager at Tribe Hummus.

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