Go Back
+ servings


Foolproof tricks for making an ultra-creamy hummus with a soft, smooth texture and great flavor.
Course Appetizer, Condiments & Pickles
Cuisine Best, Middle Eastern
Level Intermediate
Main Ingredient Legume
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Pescatarian, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 30 minutes
Servings 3 cups


  • 200 grams chickpeas dried
  • 8 cups water
  • 140 grams onion (1 small )
  • 1/2 cup boiling liquid (from the chickpeas)
  • 1/3 cup tahini
  • 2 tablespoons olive oil (plus more for serving)
  • 2 tablespoons lemon juice
  • 5 grams garlic (1 medium clove)
  • 1 teaspoon salt
  • flat-leaf parsley (garnish)
  • sumac (garnish)


  1. Wash the dried chickpeas removing any foreign debris.
  2. Add the chickpeas to a pressure cooker along with 8 cups of water and the onion. Seal the lid and bring the cooker up to high pressure. Once it starts whistling, set the timer for 1 hour
  3. When the timer goes off, cut the heat and let the pressure naturally drop.
  4. Strain the chickpeas, reserving the liquid to make the hummus. Allow the chickpeas and boiling liquid to cool completely.
  5. Put the cooled chickpeas in the blender along with 1/2 cup of the boiling liquid, the tahini, olive oil, lemon juice, garlic, and salt.
  6. Blend, starting on low speed, and working your way up slowly to the highest speed. Blend until smooth. Adjust the salt and tartness to taste, and adjust the viscosity by adding more of the boiling liquid (I usually add another 2-3 tablespoons).
  7. To serve, spread the hummus into a shallow bowl and then use the back of a spoon to make some swirls in it. Drizzle some more olive oil over the hummus and then garnish with minced parsley and sumac.


If you have the time to soak your chickpeas overnight, it will work best. Just wash and soak them overnight and add them to the pressure cooker with the soaking liquid, adding enough water to cover the chickpeas by an inch or two. Bring the cooker up to pressure and set the timer for 18 minutes. Let the pressure drop naturally and you should have ultra tender, creamy chickpeas.