Brown Butter Hummus

Brown butter hummus: where nutty elegance meets creamy indulgence.

Let us take a moment—nay, a reverent pause—to appreciate the humble yet profoundly magnificent bowl of hummus. It's not just food. It’s culinary poetry. A scoopable, spreadable, gloriously garlicky cloud of joy that has, quite frankly, become the crown jewel of my fridge.

So allow me to share I adore making hummus. guests devour and find it irresistibly divine.

Simplicity Wears a Tuxedo

At its core, hummus is a dish of modest ingredients—chickpeas, tahini, lemon, garlic, and olive oil. That’s it. But oh, the alchemy! When balanced properly, it transforms into a silky, nutty, lemon-bright delight that could make a grown man weep into his pita.

Its elegant simplicity—a blank canvas that invites creativity—while guests sigh blissfully at its creamy comfort. It’s a dish that says, “Come in. Sit down. Life isn’t so bad after all.”

Healthy, Wholesome, and Honestly Quite Dashing

You see, hummus isn’t just delicious—it’s also heroically nutritious. Rich in protein, fiber, and good fats, it’s the sort of thing that tastes like a treat yet makes your cardiologist nod approvingly. It’s vegan, gluten-free, dairy-free—the Switzerland of dips, appealing to nearly every dietary faction.

So whether you’re keto-curious, vegan-leaning, or just trying to eat like someone who owns a yoga mat, hummus is your ally.

A Flavor Canvas with Infinite Possibility

Classic hummus is merely the overture. The real performance begins when chefs start to riff—roasted red pepper, beetroot, avocado, caramelized onion, sun-dried tomato, harissa, za’atar, sumac, chili oil.

It’s "Choose Your Own Adventure"—but for your tastebuds.

It’s a Social Butterfly in a Bowl

Hummus isn’t meant to be eaten alone. No, it is the extrovert of appetizers—inviting conversation, laughter, and a bit of double-dipping if everyone agrees. Scoop it with warm pita, crunchy veggies, or smear it onto sandwiches and wraps. It’s the glue that holds the snack board—and possibly society—together.

Let’s elevate your hummus from “fine” to “my word, who made this?”

Use Warm, Soft Chickpeas Whether canned or dried (dried do taste better, I dare say), simmer them in water with a pinch of baking soda. Why? Because it softens the skin and makes for heavenly smoothness. Remember, we want silk, not gravel.

Why Canned? Nothing quite compares to the full, rich flavor of chickpeas cooked from dry before blending. However, when time is short, canned chickpeas can be a surprisingly good alternative—if treated with care. I recommend thoroughly rinsing them to remove any lingering canned flavor (it's often the packing liquid that's the main culprit), then simmering them gently in fresh water with a touch of baking soda. This simple step softens the texture and mellows the flavor, working wonders in a pinch and bringing you closer to the creamy, flavorful hummus you’d expect from scratch-cooked chickpeas.

Purée Garlic in Lemon Juice First

Here’s a secret from the souks: puréeing garlic directly in lemon juice tames its harshness and gives you a garlic flavor that’s bold but not a social crime.

Blend Tahini and Lemon Before Anything Else

A smooth hummus begins not with chickpeas but with emulsion magic. Blend the tahini and lemon juice together first until it looks like whipped frosting. This, my friend, is the base of dreams.

Add Ice-Cold Water While Blending

It sounds counterintuitive, but ice water will make your hummus light, airy, and velvety, like the inside of a very expensive mattress. Just a splash or two, and you'll feel the texture shift.

Don’t Skimp on Garlic and Salt (But Don’t Wage War)

Use salt like you’re seasoning with care, not vengeance. Garlic, meanwhile, should have a presence—like an eccentric aunt at a dinner party, not a full takeover.

Purée While the Chickpeas Are Still Warm

Warm chickpeas blend more easily, allowing even a humble blender to yield an ethereal spread. No food processor? No problem.

Finish with Flourish

Ah, yes, the final act. Swirl olive oil on top like you’re painting a sunset. Sprinkle smoked paprika or sumac. Maybe some toasted pine nuts, fresh herbs, or—if you’re feeling dangerously modern—chili crisp. Presentation is a pleasure.

Ingredients:

2 (15-ounce) cans chickpeas, rinsed

½ teaspoon baking soda

4 cloves garlic, peeled

⅓ cup fresh lemon juice (from about 2 lemons), plus extra to taste

1 teaspoon table salt

¼ teaspoon ground cumin, plus extra for garnish

½ cup tahini, well-stirred

3 tablespoons brown butter

Pinch of smoked paprika

INSTRUCTIONS:

Cook the Chickpeas In a medium saucepan, combine the chickpeas, baking soda, and 7 cups of water. Bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until the chickpea skins begin to float to the surface and the chickpeas are very soft and creamy, about 20 to 25 minutes.

Prepare the Garlic-Lemon Base While the chickpeas are cooking, finely mince the garlic using a garlic press or rasp-style grater. Measure out 1 tablespoon and discard the remainder. In a small bowl, whisk together the garlic, lemon juice, and salt. Let the mixture sit for 10 minutes to mellow. Then, strain through a fine-mesh sieve set over a bowl, pressing the solids to extract as much liquid as possible. Discard the solids.

Remove Chickpea Skins Drain the cooked chickpeas in a colander and return them to the saucepan. Fill the pan with cold water and gently agitate the chickpeas with your fingers to loosen the skins. Pour off most of the water into the colander to catch the floating skins, keeping the chickpeas in the pot. Repeat the process 3 to 4 times, or until most skins are removed (you should collect about ¾ cup of skins). Discard the skins and drain the chickpeas fully. Reserve 2 tablespoons of whole chickpeas for garnish.

Blend the Hummus In a food processor, combine the garlic-lemon juice, ¼ cup water, cumin, and the remaining chickpeas. Process until mostly smooth, about 1 minute, scraping down the sides of the bowl as needed. Add the tahini and brown butter, and continue processing until the hummus is ultra-smooth, creamy, and light—about 1 minute more. If the texture is too thick, add water 1 teaspoon at a time until it reaches a pourable, yogurt-like consistency. Adjust seasoning with salt and additional lemon juice to taste.

Garnish and Serve Transfer the hummus to a serving bowl. Top with the reserved chickpeas, a dusting of ground cumin, a pinch of smoked paprika, and a drizzle of extra brown butter or olive oil if desired.

Serve with warm pita, crisp vegetables, or use as a flavorful spread.

Note: Hummus can be refrigerated in an airtight container for up to 5 days. Let it sit at room temperature, covered, for about 30 minutes before serving for best flavor and texture.

Ways you can go wrong making this Hummus Recipe

Skipping the Skin Removal The Mistake: Tossing everything in the blender without peeling the chickpeas. Why It Matters: Chickpea skins = grainy texture. Avoid It: Take the time to simmer with baking soda and swish them in cold water. No one wants exfoliating hummus.
Cold Ingredients The Mistake: Using fridge-cold tahini, lemon juice, or water. Why It Matters: Cold ingredients can seize the tahini and dull the flavors. Avoid It: Use room temperature everything—or warm water for extra creaminess.
Not Enough Tahini The Mistake: Skimping on tahini to save calories. Why It Matters: That nutty, rich tahini is the soul of great hummus. Without it, you're just eating mashed chickpeas. Avoid It: Embrace the sesame! Use at least ½ cup for a classic batch.
Forgetting to Balance Acidity The Mistake: Going rogue with lemon juice or ignoring it entirely. Why It Matters: Hummus without acidity tastes flat and heavy. Avoid It: Fresh lemon juice brightens the whole dish—don’t skip it, and don’t use bottled.
Over-blending or Under-blending The Mistake: Either calling it quits too early or letting the blender run until your food processor smells like it’s going to take flight. Why It Matters: Underblending = lumpy. Overblending = gummy. Avoid It: Blend just until smooth and creamy, scraping down the bowl as needed.
Poor-Quality Olive Oil or butter (or Too Much of It) The Mistake: Drowning the hummus in subpar olive oil. Why It Matters: Cheap oil tastes bitter and greasy. Avoid It: Use high-quality oil as a finishing drizzle, not as the base.
Ignoring Seasoning The Mistake: Trusting the chickpeas to carry the flavor solo. Why It Matters: Hummus needs help—salt, garlic, cumin, lemon—to truly shine. Avoid It: Taste and adjust. Always. Your hummus deserves it.
Serving It Ice Cold (or Hot) The Mistake: Pulling it straight from the fridge or blending while steaming hot. Why It Matters: Cold hummus is dense and dull. Hot hummus is, well, weird. Avoid It: Let it come to room temperature before serving. Think Goldilocks: not too hot, not too cold.
Using Old Chickpeas or Rancid Tahini The Mistake: Digging into that dusty can of chickpeas from 2019 or using tahini that smells like a rubber tire. Why It Matters: Hummus is only as good as its ingredients. Avoid It: Fresh is best. Always.
Not Making It Your Own The Mistake: Sticking strictly to tradition with no personality. Why It Matters: Hummus is a blank canvas! Avoid It: Add roasted garlic, brown butter, smoked paprika, beet purée, caramelized onions—go wild. Your pita will thank you.

Brown Butter Hummus