We Made YouTube's Best Hummus Even Better
We Made YouTube's Best Hummus EVEN BETTER! is a medium Middle Eastern recipe that serves 8. 200 calories per serving. Recipe by Middle Eats on YouTube.
Prep: 6 hrs 50 min | Cook: 1 hr 45 min | Total: 8 hrs 55 min
Cost: $5.70 total, $0.71 per serving
Ingredients
- 500 g Dried Chickpeas (soaked for at least 6 hours, then rinsed)
- 1 tsp Baking Soda (helps soften chickpea skins)
- 60 ml Vegetable Oil (use a neutral oil such as canola or sunflower for smooth texture)
- 120 ml Tahini (light‑colored, smooth tahini for less bitterness)
- 60 ml Lemon Juice (freshly squeezed from about 2 lemons)
- 1 tsp Salt (adjust to taste)
- 1 cup Ice Cubes (adds water and cools the mixture for a fluffy texture)
Instructions
Soak Chickpeas
Place 500 g dried chickpeas in a large bowl, cover with plenty of water and let sit for at least 6 hours (or overnight) until doubled in size.
Time: PT6H
Rinse and Drain
Drain the soaked chickpeas, rinse under running water, discarding any discolored or broken beans.
Time: PT5M
Cook Chickpeas
Transfer chickpeas to a tall pot, add 1.5–2 L water, bring to a rapid boil, skim off foam, stir in 1 tsp baking soda, reduce heat to medium and simmer for 1–2 hours until the beans are very soft and beginning to fall apart.
Time: PT1H30M
Temperature: High heat to boil, then medium
Reduce Excess Moisture
Leave the pot uncovered and continue to simmer for about 10 minutes, allowing remaining liquid to evaporate so the beans form a thick paste.
Time: PT10M
Temperature: Medium
Cool the Chickpea Paste
Spread the hot chickpea paste onto a metal tray, spread thinly, and place in the refrigerator for 30 minutes to cool completely.
Time: PT30M
Blend Chickpeas
Place the cooled chickpea paste in the food processor and run for about 5 minutes, stopping to scrape down the sides, until a fluffy, fine paste forms.
Time: PT5M
Incorporate Vegetable Oil
With the processor running, slowly drizzle 60 ml vegetable oil through the feed tube until fully incorporated and the mixture lightens in color.
Time: PT2M
Add Tahini
Add 120 ml light tahini and blend for another 2 minutes until fully combined and the hummus becomes richer and smoother.
Time: PT2M
Season with Lemon and Salt
Pour in 60 ml freshly squeezed lemon juice and 1 tsp salt, blend for 1 minute. Taste and adjust lemon or salt as needed.
Time: PT1M
Add Ice for Silkiness
While the processor runs, add ice cubes (about 1 cup) a few at a time, blending until the hummus reaches a light, fluffy texture. Add more ice if you prefer a looser consistency.
Time: PT3M
Final Adjustments & Chill
Taste once more; add extra salt, lemon, or tahini if needed. Transfer the hummus to an airtight container and refrigerate for at least 30 minutes (or up to overnight) to firm up before serving.
Time: PT5M
Plate and Garnish
Scoop the hummus onto a plate, smooth the edges with a spoon, create a swirl, drizzle a generous drizzle of olive oil in the center, and garnish with a few whole cooked chickpeas.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 6 g
- Carbohydrates
- 20 g
- Fat
- 10 g
- Fiber
- 5 g
Dietary info: Vegan, Vegetarian, Gluten-Free
Allergens: Sesame
Ingredient Substitutions
- Instead of Dried Chickpeas: Canned chickpeas (use 2 cans, drained)
- Instead of Vegetable Oil: Light olive oil
- Instead of Tahini: Almond butter (will change flavor)
- Instead of Lemon Juice: Citric acid (1/2 tsp)
- Instead of Salt: Sea salt
- Instead of Ice Cubes: Cold water (less effective)
Equipment Needed
- Tall Pot
- Fine Mesh Sieve (optional)
- Metal Tray
- Food Processor
- Measuring Cups and Spoons
- Spatula
- Serving Plate
Critical Steps — Do Not Skip
- Soaking the dried chickpeas for at least 6 hours
- Adding baking soda during cooking to soften skins
- Cooking chickpeas until they break down into a mush
- Removing excess water before blending
- Blending in oil, tahini, lemon, and ice while the processor is running
Chef Tips from the Video
- For an ultra‑silky finish, peel the skins off the cooked chickpeas (optional) – the texture difference is minimal if the beans are cooked long enough.
- Use a neutral oil; extra‑virgin olive oil can overpower the delicate flavor.
- Adding ice at the end not only cools the mixture but also creates a light, airy texture that mimics restaurant hummus.
Troubleshooting
Hummus is grainy or has a gritty texture.
Blend longer, add a few more ice cubes, and ensure the chickpeas were cooked until very soft.
Hummus is too thin after blending.
Add more tahini or a handful of extra cooked chickpeas; blend until the desired thickness returns.
Hummus is too thick and dry.
Blend in a few tablespoons of cold water or additional ice cubes until smooth.
Bitter flavor from tahini.
Use a light‑colored, high‑quality tahini and consider reducing the amount slightly.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in portioned containers for up to 2 months; thaw in fridge before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cooked chickpea paste can be frozen in flat sheets; thaw and finish the recipe later.
- Finished hummus keeps well refrigerated; stir before serving to recombine any settled oil.
Frequently Asked Questions
What is the cultural significance and history of hummus in Middle Eastern cuisine?
Hummus has been a staple dip and spread across the Levant for centuries, symbolizing hospitality and communal eating. It is traditionally served with warm flatbread and is a centerpiece at family gatherings and mezze platters.
What are the traditional regional variations of hummus in Middle Eastern cuisine?
Variations include adding roasted pine nuts in Syria, topping with sumac in Lebanon, or mixing in whole chickpeas and paprika in Israel. Some regions also incorporate yogurt or roasted red peppers for a different flavor profile.
How is restaurant‑style hummus traditionally served in Middle Eastern restaurants?
It is usually presented in a shallow bowl, smoothed with a spoon, drizzled with high‑quality olive oil, and garnished with whole chickpeas, paprika, and sometimes fresh herbs like parsley.
What occasions or celebrations is hummus traditionally associated with in Middle Eastern culture?
Hummus appears at everyday meals, Ramadan iftar tables, weddings, and holiday feasts such as Eid, where it is part of the larger mezze spread.
What makes restaurant‑style ultra smooth hummus special in Middle Eastern cuisine?
The combination of extra‑soft cooked chickpeas, generous tahini, neutral vegetable oil, and the secret technique of adding ice creates a light, fluffy texture that sets restaurant hummus apart from home versions.
What are the most common mistakes to avoid when making restaurant‑style ultra smooth hummus?
Common errors include under‑cooking the chickpeas, skipping the baking soda, adding oil too quickly, and not using enough ice. Each of these leads to a grainy or heavy hummus.
Why does this hummus recipe use baking soda instead of just plain water?
Baking soda raises the pH of the cooking water, which softens the chickpea skins and helps the beans break down into a smoother puree, a key step for restaurant‑level silkiness.
Can I make this restaurant‑style hummus ahead of time and how should I store it?
Yes. Store the finished hummus in an airtight container in the refrigerator for up to 5 days or freeze in portioned containers for up to 2 months. Thaw in the fridge and give it a quick stir before serving.
What texture and appearance should I look for when the hummus is done?
The hummus should be light beige, airy, and glossy with no visible chickpea fragments. When scooped, it should spread easily and hold a smooth swirl on the plate.
How do I know when the chickpeas are cooked enough for this hummus recipe?
The beans should be so soft that they mash easily between your fingers and begin to break down on their own, forming a thick paste with very little liquid remaining.
What does the YouTube channel Middle Eats specialize in?
Middle Eats focuses on Middle Eastern and Mediterranean home cooking, offering detailed tutorials that break down traditional dishes into practical, step‑by‑step recipes for everyday cooks.
How does the YouTube channel Middle Eats' approach to hummus differ from other cooking channels?
Middle Eats emphasizes scientific techniques—like using baking soda, extra oil, and ice—to replicate restaurant‑grade texture, while many other channels stick to basic recipes without these texture‑enhancing steps.
Last updated: September 6, 2026
