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Quick Creamy Hummus

4 cups Servings

30 minutes

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You can make a serviceable hummus simply by emptying canned chickpeas into a food processor and letting the machine run. But if you simmer the canned legumes with a little baking soda and puree them while warm, as we do in this recipe, you’ll end up with hummus that’s remarkably smooth and creamy as well as wonderfully light. Traditionally, hummus is served warm and garnished with paprika, cumin, chopped fresh parsley and a drizzle of extra-virgin olive oil. Sometimes a sliced hard-cooked egg is added. Leftover hummus can be refrigerated for up to five days. To reheat, transfer to a microwave-safe bowl, cover and heat for 1 to 2 minutes, stirring halfway through; add a few tablespoons of water as needed to reach the proper consistency.

4 cups


30 minutes


  • 3

    15½-ounce cans chickpeas, drained, 2 cups liquid reserved

  • Kosher salt


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Michael C.
July 2, 2023
Best Hummus
Family favorite. Rich, creamy, silky. No more chalky, gritty, coarse paste hummus. The boil and baking soda is a game changer. Thanks MS
Michael C.
June 16, 2023
Outstanding hummus. Great recipe. Love the smoothness and creaminess.
Ed G.
December 16, 2022
Best humus ever
It's great warm or room temp
Matthew O.
June 22, 2023
A little flat - but fixable!
Flavor was a bit flat the first time following as-is. Second time I added 4 peeled garlic cloves to the bottom of the processor and then added the hot chickpeas and pureed. Added an extra 1/4 t salt and doubled the it is no longer flat, has a little bite from the raw garlic and has a bit more depth with extra cumin. The paprika I substituted smoked paprika...fantastic!