Because there are so few ingredients in homemade hummus, each one has to be the best. Getting your homemade hummus to come out smooth and luscious can be tricky too–so here is your guide to the best hummus you can make or eat!

The Best Hummus You Can Make or Eat

I’ve been talking, and making, a lot of hummus lately. I put it on the menu of the cooking classes I teach, and most every talk I’ve given since the launch of my cookbook has included at least a brief ode to hummus-love. Some people look up and nod in harmonious agreement. Others, a blank stare. Still others, the nervous laugh of “is this girl okay?!”

If only they could taste.

Hummus-talk surfaces in my casual conversation all over the place, as it did when I was talking with the food editor of the Washington Post at a conference last spring. I lingered on the delights of a thick, rich, ultra-smooth homemade hummus that requires that every one of its few ingredients be at the top of its game. Joe asked me to write this down for his people, Washington Post readers, which landed in the paper and an online chat.

Peeled Chickpeas from Maureen Abood Market
Lebanon Valley Tahini, Maureen Abood Market

In short (promise; read the long [yet fun] form at the Washington Post), those few ingredients are:

The chickpeas. Peeled of their skins. I love the pre-peeled chickpeas I’ve sourced so much that they inspired me to launch the online shop Maureen Abood Market, primarily so I could share them with you. They are a treasure, and we can’t keep them on the shelves!

The tahini. We’ve all had bitter, sludgy, separated tahini. It’s no good and makes hummus and anything it touches just okay rather than luscious and delicious and special. After tasting and testing enough tahini to fill Little Traverse Bay, I recommend Soom, Al Wadi, and  Lebanon Valley. Shake the jar often and your tahini will last more than a year in the pantry.

The lemon. Fresh-squeezed, nothing but. Period. The end.

The garlic. Get the green sprout out of your clove if there is one by cutting it in half lengthwise. An annoying but worth-it extra minute to avoid raw garlic burn.

The liquid. Use chickpea cooking (or canned) liquid for added body and flavor, or water. Either should be cold, and add it sparingly so your hummus is thick enough to make a well in the center with the back of a spoon.

The olive oil. Extra-virgin (mine is from Lebanon and I adore it). Your best finishing oil thanks you for finally employing it here. Over top, not in the mix.

A hit of sumac makes a gorgeous presentation. Or top with lamb kwarma. Or red bell pepper that’s been sautéed briefly over high heat, with a hit of harissa or cayenne. I like to reverse roles and spoon my hummus atop a bowl of tabbouleh. It’s very happy there.

One last thing: share! Especially with me! I’d love to see a constant stream of smooth, delectable hummus photos flooding our social media. How should we tag it?

#hummusaddict? True, but harsh. I’m thinking this: #hummuslove. Yours and mine.

You can get the peeled chickpeas, the tahini, and/or the Smooth Hummus Kit with the whole caboodle at Maureen Abood Market.

Smooth Hummus

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Recipe by: Maureen Abood

The key to smooth, luscious hummus is to make every ingredient the best it can be. Peeled chickpeas are essential to the texture of your hummus, which you can get here.. This recipe is adapted from my cookbook, Rose Water & Orange Blossoms: Fresh and Classic Recipes from My Lebanese Kitchen.




  1. In the bowl of a food processor, puree the chickpeas and garlic until a thick paste forms. Give this a couple of minutes (longer than you'd think), to get the chickpeas very well pureed. With the machine running, add the tahini, salt, and lemon juice. Taste and see if you'd like the hummus thinner or lighter. If so, Slowly add cold cooking liquid or water, a tablespoon at a time, until the hummus is very smooth and light but still thick (again, process a little longer than usual). Taste and adjust with salt and lemon juice as needed.

  2. Spoon the hummus onto salad plate or bowl, spreading the hummus with the back of a spoon to form a well in the center. Drizzle with olive oil and sprinkle with sumac, and serve immediately.








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42 Responses to "Your Guide to the Best Hummus You Can Make or Eat."
  1. Diane Nassir (my maternal grandmother was an Abowd from Ammun, Leb.) says:

    I must try your chickpeas and the Lebanon Valley tahini! And now that my husband is vegan and has joined me after a few decades, hummus is a staple for us-not just for special occasions.

    • Maureen Abood says:

      Good for you two Diane, and I bet hummus is essential for you then! Let me know what you think of the tahini and chickpeas! Warm regards to you two–

  2. Bill B. says:

    Nothing better than fresh hummus. Am I mistaken that you used to put a little yogurt in yours?

    • Maureen Abood says:

      Hi Bill! I did add yogurt into the mix, before I discovered the role of peeled chickpeas in texture and flavor. Still, the yogurt is a delicious addition!

  3. Gregory Jarous says:

    Yumm for hummus.

  4. Jerry Wakeen says:

    Saw your article in the Washington Post, and now this write up. Both great writing and photography. thank you.
    The Post article, which I saved, had a recipe listing ingredients, didn’t see that in the above article.
    Am confused a bit though about peeled chick peas vs skinless chick peas, apparently the peeled ones have been treated and de-skinned already?

    I also noted your comment about garlic burn and it brought back memories. In La Crosse Wisconsin there used to be a Lebanese restaurant, the former owner and chef still cooks for my brother occasionally. One time my brother and wife spent quite a bit of time peeling garlic cloves and putting them in a container in anticipation of the chef’s making hummus. They also had a store bought rather large unopened container of garlic cloves that had been peeled commercially already. Well this chef is famous for his use of garlic so we begged him to make two batches, one with less garlic. He did. It didn’t matter, both were very strong. I recall him dumping the entire container of garlic in the blender, I think before the other ingredients. In the second batch he used a bit less. For the fun of it I tried the stronger batch, I didn’t know garlic could burn almost like horseradish! But that begs the question Maureen, is one clove really enough! 🙂

    • Maureen Abood says:

      Hi Jerry–all standard chickpeas have a thin skin on them. You can remove these yourself (method in my book and the Washington Post piece) or you can buy them already peeled from me! My pre-peeled chickpeas are dried but par-cooked, so they only need about 90 minutes in boiling water. As for the garlic, the hummus is your blank slate…I like one clove for a balanced, luscious flavor with the lemon, tahini, chickpeas, olive oil.

  5. Jillian says:

    I love hummus but my body does not. Chick peas give me migraines if I eat too many. How about a killer Baba Ganoush recipe? Please, please

  6. Dear Maureen;

    I love to make homemade Baba Ghanooj and Hummus Bi Tahini. I always buy the smallest jar of the Tahini. However I am unable to use the entire portion at once. If I leave some Tahini in the jar, it solidifies after a few days. I tried warming the Tahini in a hot water bath to loosen it. No luck. I end up throwing the remainder away and buying a new jar.

    Do you a method for how to keep the Tahini from not solidifying? Help is always appreciated.

    • Maureen Abood says:

      Hi Anis–sounds like the tahini you’re getting is already somewhat solidified, and it’s tough to reverse that. My tahini is smooth fresh, and I keep it that way by shaking the jar regularly as it sits (at cool room temp).

  7. You keep tahini for as long as a year? Mine lasts only a month. Before I need another jar 😉

    Thanks for your blog. From a middle aged man in England who was vegetarian for 34 years until I became vegan this year. By exploring dishes from what I call the Mediterranean rim and the Middle East, I don’t miss dairy at all.

    • Maureen Abood says:

      Wonderful Stephen! Lebanese recipes are perfect for the vegan diet, and I can see why you plow through your tahini! Sounds like you found a delicious one to use too, which is great.

  8. The simplest and easiest to make recipe I’ve stumbled upon. Thanks for the hummus guide, Maureen!

  9. Tara says:

    Love your recipes! I went to the Lebanese festival, this past May, In Virginia and the food was delicious! We had a small family reunion, as we are of Lebanese descent, however, our grandparents and parents have passed on, and recipes lost. We all bought cookbooks, and most of the recipes were very confusing, as we are ALL Americanized. I sent everyone the name of your website, through email, and told them to refer to your recipes .
    With that being said, I just wanted to thank you for your dedication to the Lebanese cuisine, and keeping it True! We so appreciate your recipes. I love that you always keep it authentic, and then maybe add your own spin.

  10. Asma says:

    What a lovely website. Your recipes looks so delectable and I’m sure to try them as my kids prefer Lebanese over our ethnic food from India and Pakistan!

  11. Mireille says:

    Thank you for the best hummus recipe Maureen. I always make hummus and today I followed your recipe step by step & my husband said it’s so delicious what did you do differently & I told him it’s yours.
    Recently I made so many recipes from your book & they all turn out great successes. The tabouli with avocado, most of the salads, the leg of lamb, 2 chicken recipes one from your blog ( your mom’s baked fried chicken), potatoes with za’atar, eggs with za’atar. The dark chocolate cake with raspberry. I’m enjoying cooking a lot because of your beautiful & easy recipes. Thanks again.

  12. Ricardo says:

    Thanks Maureen!
    My son is a fan of hummus, he prepares big batches every week.
    I´m sure he will try your recipe.
    I wish you a wonderful 2016
    Madrid, Spain 1/1/2016

  13. Marie Tarabaih says:

    One person commented that she had a problem with solidified tahini. When I get a new jar of tahini it is often separated with the oil on top and the sesame paste solidified on the bottom. I put the whole thing in the food processor and blend it for a few minutes until smooth, then pour it back in the jar. After that, all it needs is an occasional shake or stir to keep it from separating again. Whenever I make your hummus recipe I have to decorate it with three whole chick peas (always three) and paprika on top or my husband won’t eat it. I have discovered that there are unwritten rules about how Lebanese food needs to be decorated or presented to make the dish truly authentic.

  14. Kristina says:

    Hi Maureen, do you have any experience making hummus using desi chicpeas? My local grocery store started carrying these and I noticed the skin is already removed, but not sure if these are appropriate for hummus?

  15. Sharon Taweel Timme says:

    My Paternal Grandmother was Abood, immigrated to Texas as a 12 year old in 1880. Wonder if we are kin?

    • Maureen Abood says:

      Certainly possible! No one in our family started out in Texas, but they may have been from the same village? Dier Mimas.

  16. Andrea says:

    I never realized making your own hummus was so simple! It’s probably way better than the store-bought stuff too 🙂

  17. says:

    Very nice post! Thank you so much!

  18. Ina says:

    i have always cooked my chickpeas in pressure cooker. Can you estimate how much time it would take to cook your already peeled chickpeas, which I have waiting to be cooked?


    • Maureen Abood says:

      Hi Ina–I have not tried the skinless chickpeas in a pressure cooker! The ones I sell are parcooked, so no long soak–it takes a full two hours on the stove so you may be able to estimate from that based on other things you’ve cooked with pressure.

  19. mairi-a says:

    Hi, I also use pressure cooker… depending on the actual pressure you use,and size of it, , usually takes about 5-6 mins cooking…. I cover them with water, 1inch above surface of (pre-soaked over night chickpeas)with a change of water next day,(use boiled water to steam them in p.cooker on full , If I see they are not quite as soft as needed for hummus, after that time , I steam them maybe 1minute or more. Actually , cooking times,depend on the quality, and size of chick peas,also whether they are whole chickpeas or halved … hope that helps

  20. TJ Michels says:

    Hi Maureen, I’m a fan! Question: do you measure the tahini in a liquid or dry measuring cup? I’ve always used closer to a 1:1 ratio (with more on the chickpea side), as I learned from an Israeli Chef (no, not THAT one ) . It’s delicious and creamy, but I’d like to toy around with other handed-down-now-updated recipes from hummus’ first origin, which I understand is Arabic, more specifically Palestine/Lebanon. Shukran!

    • Maureen Abood says:

      Measure tahini in a liquid measure…but I have to say I just pour it in, a good healthy glug of it, approximating the amount that I like based on past batches (I like a good amount when the tahini is excellent, like the one we offer at Maureen Abood Market.) Enjoy Lebanese hummus, and thank you!

  21. Iris Mathewson says:

    We have just made your recipe hoping it’s as good as Ishibelli restaurant in London. It is fabulous but I made the mistake of putting too much garlic in. I have more chickpeas, cooked with some of the liquid. Do you recommend I add more to reduce some of the strong garlic taste or would a little yogurt work best.

    • Maureen Abood says:

      Hi Iris–I think adding more chickpeas would even out the flavor of the garlic, but you may not be able to get them as smooth as the initial batch. Adding yogurt is a good idea too! Either way, adding ingredients like these will help to further distribute the flavor of the garlic, and reduce it.

  22. Rosanne says:

    Tried your hummus, pita chips, and mint lemonade recipes. Awesome! Delish to the max. I will be giving many more of your recipes a try for sure. I’m only cooking for one so am sharing all your goodies. Wonderful that your keeping the authentic dishes alive. Happy I stumbled across your recipes. Shukraan from Montreal.

  23. Is there a brand of canned chickpeas you recommend if cooking even the skinless chickpeas is too much to do?

    • Maureen Abood says:

      Hi! Look for all-natural or organic chickpeas. I often purchase the grocery store private label natural chickpeas for salads and other dishes and they are fine.

  24. Hi Maureen,

    Do you also sell peeled chickpeas in bulk? Please provide info and pricing.
    Thank you.


  25. Uriel says:

    Being lazy…. I mix the Hummus components in the reverse order. First, in a fast food processor, I make a tahini sauce (Garlic, cold water, lemon) to the thickness I like, than, I take 2/3 of the quantity out for making other dips. I add the peeled and cooked garbonzo beens and blend to a smooth past. pour the Hummus to a container, get another 1/3 of the prepared tahini sauce, mix it with parsley and mire minced garlic (must taste the garlic) and save it as Tahini dip. The third 1/3 is mixed with the inside of a roasted eggplant, added (but not too much) lemon and garlic to taste and mixed lightly to make “Baba Gamush… So here you are: three dips for the short cut cooking lover. cooking time 15 minutes, excluding the poiling and peeling of garbonzos as well as eggplant roasting time. …and if you are told it’s great with Pita bread, one may ask what Pita bread…. I know of at least a dozen different types and choosing one is really a matter of personal preferenceI My advise to skip a Pita bread that crumbles in your hands.

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