I first made hummus from scratch when I realized how often I reached for it as a quick snack, only to discover I could never find one that tasted quite right. The first attempt was, well, underwhelming. But with a bit of tweaking and an understanding of what makes good hummus so special, I found this version that delivers exactly what I was after—creamy, tangy, and just the right balance of lemon and garlic. Here’s how I made it Ina-level.
Why This Recipe Actually Works
What I love most about Ina’s hummus is that it’s simple, but every ingredient has a purpose. The tahini gives it a richness, the lemon brightens it, and the Tabasco adds a subtle heat that makes you reach for just a little more.
One detail I learned the hard way is not to skip the reserved chickpea liquid (aquafaba). That liquid adds an extra creaminess, turning what could be a slightly grainy dip into something velvety. The addition of pignoli nuts? They’re not just for garnish—they add a delightful crunch that elevates the whole experience.
My Ingredient Notes
- Chickpeas, canned, drained (but save the liquid!) – The star ingredient. Be sure to drain, but don’t discard that chickpea liquid—it’s essential for creaminess. I once skipped it, and the hummus turned out much too thick and dry.
- Tahini (sesame paste) – This is the base of your flavor. Don’t skimp on it. When I tried using a store-brand tahini that was a bit stale, the hummus lacked that smooth depth. Fresh tahini is key.
- Lemon juice (fresh, not bottled) – Fresh lemon juice adds a zing that bottled juice can’t replicate. Always squeeze it yourself—it brings brightness that brings everything to life.
- Tabasco sauce – I use 8 dashes for just a whisper of heat. It adds complexity, not spice. Be careful not to overdo it; a little goes a long way.
- Toasted pignoli nuts – These nuts add a texture contrast. Don’t skip the toasting; it brings out their natural flavor, which really rounds out the dish.
What You Can (and Can’t) Get Away With
If you’re out of tahini or need a substitution, you can try almond butter or cashew butter in a pinch. They won’t taste exactly the same, but they’ll give you the creamy, nutty texture you’re after.
If you don’t have pignoli nuts, feel free to substitute toasted sunflower seeds or even slivered almonds for that satisfying crunch.
Mistakes I’ve Made (And How to Avoid Them)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| The hummus was too thick | Skipped the chickpea liquid | Always save that liquid, or add water if you forget. |
| It tasted too bland | Overlooked the balance of salt and lemon | Taste it and adjust. You may need more salt or lemon juice to hit the right note. |
| The texture was grainy | Didn’t process long enough | Be patient. Let the food processor run until the hummus is smooth, not just pulsed. |
How to Make Ina Garten’s Hummus
- Blend the Base: In your food processor, combine the chickpeas, kosher salt, garlic, tahini, lemon juice, and the reserved chickpea liquid or water. Add the Tabasco sauce and pulse until you have a coarse purée. It should be slightly textured, not completely smooth.
- Taste and Perfect: This is where the magic happens. Taste your hummus—does it need a bit more lemon, a pinch more salt, or a dash more heat? Adjust accordingly.
- Serve it Your Way: Scoop the hummus into your serving dish. If you’re serving right away, drizzle with a generous splash of olive oil and sprinkle with toasted pignoli nuts. If you want to chill it first, let it sit in the fridge for about an hour to meld the flavors.
Smart Little Tricks
- Use a microplane to mince your garlic. It integrates seamlessly into the hummus, giving you that subtle garlic flavor without chunks.
- Room temperature lemons will yield more juice. I learned that if you microwave them for 10-15 seconds before cutting, they’ll release even more juice.
- Chill the hummus before serving. It lets the flavors marry and intensifies the lemon and garlic.
Leftover Notes
Hummus keeps for about 5 to 7 days in the fridge. Just cover it with plastic wrap or an airtight lid. A drizzle of olive oil on top before sealing helps it stay fresh longer. Freezing it? It’s doable, but it might lose some of its creaminess upon thawing. I recommend freezing it without the olive oil topping, then adding fresh oil when you serve it.
FAQS – Answered with Authority
Q: Can I make this ahead of time?
A: Absolutely. In fact, I recommend it. It’s one of those dips that actually gets better overnight. Make it on a Thursday and serve it Friday—it will have time to develop richer flavors.
Q: Can I freeze hummus?
A: Yes, but don’t freeze the olive oil drizzled on top. I freeze the hummus in a sealed container and add the olive oil when I thaw and serve.
Q: What can I serve this with?
A: Pita chips and fresh veggies are classic. But don’t overlook it as a spread for sandwiches, wraps, or even grilled chicken.
Try More Recipes:
Ina Garten Roasted Eggplant Spread
Description
Savory, smoky roasted eggplant and peppers blended into a rustic spread—simple, deep, and quietly addictive.
Ingredients
Instructions
- Preheat oven to 400°F.
- Chop all vegetables into 1-inch pieces. Toss with garlic, olive oil, salt, and pepper.
- Spread on a baking sheet. Roast for 45 minutes, stirring once.
- Cool 10 minutes. Transfer to food processor with tomato paste.
- Pulse 3–4 times until blended but still textured.
- Taste and adjust seasoning. Serve warm or room temp.