Ina Garten Hummus Recipe

I was halfway through prepping for a last-minute dinner when I realized I had no appetizer. No time for roasting, no interest in fussing. I remembered Ina’s hummus—and ten minutes later, there it was: creamy, garlicky, with a mellow heat I didn’t expect.

Here’s how I made it Ina-level: by trusting her ratios and one unexpected trick—Tabasco.

Why This Works So Well

The balance in this recipe is almost sneaky. At first glance, it’s simple—chickpeas, tahini, lemon. But here’s what matters:

• Lemon juice and garlic aren’t just flavor—they cut the tahini’s richness, so you get creaminess without heaviness.
• Tabasco sauce adds acidity and heat, but subtly. It lifts the flavor without making it “spicy.”
• A touch of reserved chickpea liquid gives the hummus that luxe, spreadable texture—without thinning it out.

What I Used (And Why)

• Canned chickpeas – Ina uses canned for ease. I’ve tried dried and soaked, and honestly? Not worth the extra effort here.
• Kosher salt – Coarse enough to season evenly, not too sharp.
• Garlic – Four cloves seems like a lot, but raw garlic softens in the lemon-tahini mix.
• Tahini – Not all brands are equal. Look for a smooth, pourable one (I like Soom or the one from Trader Joe’s).
• Fresh lemon juice – Adds brightness. Bottled juice made the batch taste flat.
• Reserved chickpea liquid – It blends in silkier than water.
• Tabasco – Ina’s twist. It brings a whisper of heat—don’t skip it.
• Olive oil + toasted pine nuts – For serving. Adds richness and crunch.

Custom Tweaks I Tested

• No pine nuts? A drizzle of olive oil and sprinkle of za’atar worked beautifully.
• Want it milder? Use just 1 garlic clove and build up.
• Tahini-free version? Almond butter gave a different, nuttier vibe. Not classic, but still good.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Hummus turned out grainy	Didn’t blend long enough	Let it run for a full 2–3 minutes
Bitter aftertaste	Old tahini	Use a fresh jar; stir it well
Too thick	Not enough liquid	Add a bit more chickpea water, 1 tsp at a time

How to Make Ina Garten’s Hummus

1. Prep the food processor. Steel blade in, chickpeas drained (reserve 2 Tbsp liquid).
2. Add ingredients. Chickpeas, salt, minced garlic, tahini, lemon juice, reserved liquid, and 8 dashes of Tabasco.
3. Blend until smooth. Let it run until the texture is creamy and whipped—about 2–3 minutes. Scrape down once or twice.
4. Taste and tweak. I usually add an extra pinch of salt or a bit more lemon.
5. Serve or chill. Room temp is best for flavor. Drizzle with olive oil and scatter toasted pine nuts.

Notes From My Kitchen

• I use a Microplane to grate the garlic—it disappears into the dip.
• If I’m short on tahini, I mix in a tablespoon of olive oil for richness.
• A chilled metal spoon gives the best scoop—clean and smooth.

Freezing & Reheating

• Fridge: Keeps 5–7 days, tightly sealed.
• Freezer: Lasts a month. Defrost overnight in the fridge and give it a good stir. A fresh drizzle of lemon juice revives the flavor.

Reader Qs Answered

Q: Can I make this ahead?
Yes. I often make it in the morning and serve it that evening. Flavors deepen after a few hours.

Q: What if I don’t have a food processor?
Use a high-powered blender, but you may need to add a touch more liquid and scrape down more often.

Q: Can I skip the Tabasco?
You can, but I wouldn’t. It’s not spicy—it just sharpens the whole thing.

Try More Recipes:

• Ina Garten Caviar Dip
• Ina Garten Roasted Eggplant Spread
• Ina Garten Crab Cakes Recipe