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I cannot express to you how creamy, smooth, lovely, dreamy, and utterly divine this hummus is. It’s rich and luxurious with the perfect balance of lemon and garlic.

How To Make Ultra Smooth, Creamy Hummus |

Alright everybody. Take a deep breath.

Here’s the long, drawn out, overly dramatic story about how I finally discovered the perfect, ultimate, ultra creamy homemade hummus. (Hey, I just want you all to be prepared for what’s coming).

Many many moons ago, I decided it was time for me to start making my own hummus. The Mr. and I go through a tub of hummus every week, and I was trying to see if there was a more budget friendly way to fuel our addiction.

Plus, I thought, it’s just some beans and tahini. How hard could it really be?

So I did what any good 21st century American does and googled the recipe. I picked one of the first ones I looked at and went to work.

It was easy alright. Just dump the beans and tahini in the blender with some salt and olive oil and voila!…homemade hummus.

How To Make Ultra Smooth, Creamy Hummus |

The problem was, it wasn’t very good hummus.

The texture was grainy, it was too thick, and it didn’t have a lot of flavor. It tasted like I just mashed up a bunch of garbanzo beans and called it a day. (Which is, in fact, basically what I did…shocking that it lacked flavor, huh?)

Anyway, that first experience kind of ruined me to homemade hummus. I swore I would never waste my time on that again. And for years, YEARS now, I haven’t. My carrot sticks and pita chips have been perfectly content with their creamy, store bought Sabra hummus.

But then.

When you read a lot of food blogs there’s always a “but then.”

But then I started seeing homemade hummus everywhere on my favorite food blogs. They told me there was a secret. One simple step that separated smashed bean hummus from the silky smooth hummus of my dreams.

How To Make Ultra Smooth, Creamy Hummus |

That step was skinning the beans.

That’s right. These crazy people wanted me to take the weird, freaky looking skin skeleton off of each and every one of those garbanzo beans before putting them in the blender.

Ummmmm, no thanks!, I said. I’ve got way better things to do than sit around and pop skins off of beans.

But then.

I read Smitten Kitchen’s post, “Ethereally Smooth Hummus,” and I finally broke. Her description was so luscious, her pictures so perfect, I could no longer resist. I wanted, no needed, that hummus in my life.

So I did it. I skinned the beans. And yes, it was somewhat tedious and awkward. Yes, it took me a total of 20 minutes just to do that one step. (It takes Deb only 9. Turns out I’m a pretty darned SLOW bean skinner. I’m hoping practice will improve my speed and soon I’ll have mad bean skinning skillzz.)

How To Make Ultra Smooth, Creamy Hummus |

Thankfully, skinning beans takes very little brain power, so you could use this time to multitask with all sorts of other important things like:

Better yet,  get someone else to skin the beans for you! I mean, don’t people have kids just so they don’t have to do jobs like this??

Whatever way you choose to get the job done, just do it. It’s worth every last minute you’ll spend.

Because once all the creepy exo skeletons are thrown away, you’re only minutes from THE BEST HUMMUS EVER.

How to Make Ultra Smooth Creamy Hummus |

No joke, guys. I cannot express to you how creamy, smooth, lovely, dreamy, and utterly divine this stuff is. It’s rich and luxurious with the perfect balance of lemon and garlic.

Since I don’t have a food processor, I used my blender to whip this up. It worked just fine, and I promise you, I’ve never worked harder to get every last drop out of my blender. If I could have reached, I might have attempted to lick the blades.

It’s that good.

How to Make Ultra Smooth Homemade Hummus...or The Hummus Dreams Are Made Of)
Prep time
Total time
Serves: 4
  • 1 15 ounce can chickpeas
  • ½ cup tahini paste
  • Juice of ½ a lemon
  • 2 small cloves garlic, roughly chopped
  • ¾ teaspoon salt, or more to taste
  • Reserved chickpea water from the can
  • Olive oil, parsley, paprika for serving
  1. Drain the chickpeas, reserving the juice in a small cup.
  2. Remove the skins from the chickpeas. I find the easiest way to do this is to pinch the chickpeas between your thumb and forefinger, with the pointy side facing your hand. Squeeze the chickpea and the skin should pop right off. Place the skinned chickpea in the blender, and the skins in the trash.
  3. Once all the chickpeas are skinned and in the blender (or food processor), pulse until the chickpeas are in sandy looking crumbles. You may need to stop and shake the blender and/or scrape down the sides a few time.
  4. Add the tahini, lemon juice, garlic, and salt, and blend until smooth, scraping the bowl as needed.
  5. Slowly add the chickpea water to the mix until the mixture can blend without catching and is completely smooth. I usually use nearly all of the reserved water.
  6. I like to chill the hummus for an hour or so. To serve, top with olive oil, parsley, and sprinkle with paprika.

 Recipe adapted from Smitten Kitchen
Some of the links above are affiliate links. If you click on them and purchase, I will receive a percentage of the profits.

Looking for more Mediterranean favorites? Try these!

Classic Tabbouleh Salad

Tabbouleh Salad Recipe from

Beef Kafta with Tahini Sauce

Beef Kafta Pita With Tahini from

Spicy Turkish Ezme Salad

Spicy Turkish Ezme Salad from


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  • Tamar Lundeen

    I love flavored hummus, not so keen on plain; I cook my own garbanzos, no cans. When they are cool, I fill the pan with cool water and gently swish the beans.let it settle down, skim the skins off the top. the skins float to the top. I keep this up till I have most of the skins. works great

  • Lou

    Adding roasted garlic, or caramelized onion or grilled and skinned red pepper… Or all three turns this already excellent dish into an unimaginable culinary delight.

  • I love the idea of caramelized onions! That sounds dreamy.

  • Val

    How long will this last in the fridge? Granted, that might not be an issue, but it’d be good to know 🙂

  • Hey Val! It should last up to a week in the fridge!

  • Priscilla

    Hi Courtney, I have never heard of humus till a few weeks ago from a friend. I bought some from a health food store. I thought it was ok since I never tasting it before. And not liking garbonzo beans. Well, my sister from New York was over and I was so excited for her to taste this roasted garlic hummus. Her face turned weird and she said “that is the worst hummus I have ever tasted.” Hmmm. So, after she left I went googlein’ (lol) and found some recipes. I made some. Oh my goodness it taste so good. So today I’m searching to make sure I find the best I know for my picky sister for the super bowl party. I live in Spokane, Wa so Go Seahawks! Anyway, I crossed your page and read it all and got a few chuckles as you talked. All this to say thank you for posting to peal the beans. Now I am excited to make my sisters day. May God Bless you.

  • What a great story! I’m so glad you’ve been converted to enjoy hummus! I hope this recipe is a huge hit with you and your sister!

  • Liza

    Agitate the chickpeas with your hands in a bowl of water. Many, but not all, of the skins will float to the top.

  • Wendy Kenyon Anthos

    Made your recipe and it came out ultra creamy. I always use a food processor and no way it it this creamy unless you remove the skins. I had super creamy hummus at a Lebanese restaurant and I could not imagine how they got it that way. Removing the skins is the answer. Thanks so much. This is a keeper.

  • Great Wendy! I’m so glad it turned out for you. I can’t believe what a difference removing the skins makes!

  • CheriNZ

    Hi, made the recipe and was really disappointed that it turned out too “peanut buttery” tasting. I bought Hulled Tahini (there was unhulled in the store too), and used 1/2 a cup and it tasted like bad peanut butter! What can I do to remedy this? Is my Tahini too strong? I read the comments below and no one else has this problem, so I’m assuming I need to alter something… (First time Tahini user BTW).

  • Hmmm…all tahini tastes a bit different, and since it is ground seeds it can have a similar taste to peanut butter, but your hummus definitely shouldn’t taste like peanut butter. I have noticed if I keep tahini around for too long the oil can go a bit rancid and make it taste off. Here is a link to the tahini I buy, if that’s helpful at all-

  • rezerveskaste .

    Can we please, please get the other indigents in grams as well? 🙂 As i understand the proportions are of grate importance… This recipe just looks so good, i want to try it!

  • Suekie2

    This is a most delicious recipe and this is the first time attempting to make my own hummus. Has anyone attempted to figure out the nutritional details of this delicioiusness?

  • 15 ounces of chickpeas is about 425 grams. As far as the water goes, you just add enough for the mixture to blend. Hope this helps!

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  • Angela

    I have made the recipe twice! I had given up on making smooth, buttery hummus, until I found this site, when I was longing for the food of Israel. Thank you for sharing. It make me feel like I am back in Israel again.

  • This comment made my day! Thanks so much, and I’m so glad you enjoy the recipe!

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  • NancieL

    Hey Girl Hey! I just wanted to drop you a quick note and let you know how much I love this recipe. I’m just finishing my 7th (!) batch of this and I’m telling you I will never use another Hummus recipe. Without fail, every time I make it, someone asks for the recipe (after they’ve gotten over their shock that it’s not fancy, restaurant hummus). It’s gotten to the point where I absolutely LOVE sitting in front of an episode of Real Housewives of (fill in the blank) and skinning those Chickpeas. Such immediate gratification – SO satisfying! Thanks a million for this keeper!

  • Thanks you so much Nancie! This makes me so happy. Skinning the chickpeas is kind of therapeutic, isn’t it? I’m so glad this has been such a hit for you and your friends!

  • Autumn Klare Wallace

    I remember reading a while ago the secret to perfect hummus was skinned chick peas . I thought it can’t be that good, right ??
    WRONG !

    Your recipe is phenomenal!! So perfect ! This will be the only hummus recipe I make from now on !

  • Jessica

    Hi. I made this today and was thrilled with how creamy it is. However mine also tastes like peanut butter. CheriNZ did you figure out why?

  • Hi Jessica, Just curious, did you taste the tahini before mixing it in? If the tahini tastes peanut buttery that would be the culprit.

  • DisQusDan

    Just wanted to chime in … thank you for the tip to getting creamy hummus.
    Me and my family are eating this stuff by the bucketloads and every time I try it at home I seem to get the flavors right but the consistency was always what made it taste “home-made” and not what you’d get at the restaurant.
    Since I like to optimize things and can’t be bothered peeling every single pea, I decided to try the Fruit and Vegetable Strainer attachment for my KitchenAid stand mixer. It’s a little coarse, meaning it will strain out quite a bit of the peas but if you put it back and let it strain 2 or 3 times, you’ll end up with not that much waste.
    And it’s super smooth afterwards.

  • Thanks so much for sharing! I love hearing how people have found work arounds for skinning all the chickpeas individually.

  • Kayla

    Do you have to use the canned chickpeas? Every recipe I have found all say canned chickpeas. I buy the dried bagged ones and the one fine I made hummus it wasn’t very good. Could also be because I quick soaked them instead of soaking them overnight.

  • Hi Kayla, I’m really not sure about using dried chickpeas. I would think it would work just fine if you soaked them overnight and then peeled them and followed the recipe, but I’ve never tried it so I can only guess.

  • Meggan Fahey Tavel

    Try draining the chickpeas then heating them in a pan with a tsp of baking soda. You only leave them over the heat until heated though. Then agitate well between your hands in a bowl of warm water. most of the skins will come right off and float to the top. it’s much easier than doing it by hand. Also, if you use dried (my preference) add baking soda to the soaking liquid and the skins dissolve while cooking.
    Thanks for the recipe!

  • Meggan Fahey Tavel

    Try draining the chickpeas then heating them in a pan with a tsp of baking soda. You only leave them over the heat until heated though. Then agitate well between your hands in a bowl of warm water. most of the skins will come right off and float to the top. it’s much easier than doing it by hand. Also, if you use dried (my preference) add baking soda to the soaking liquid and the skins dissolve while cooking.
    Thanks for the recipe!

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