Brown Butter Hummus: When a Little Butter Becomes Something Extraordinary
Updated: 19 hours ago
Butter is a rather wonderful ingredient. Spread it on warm toast, melt it over vegetables, or whisk it into mashed potatoes, and it has an extraordinary ability to make almost everything taste better.
But give butter a few minutes in a saucepan, and something rather remarkable happens. It begins to change. First, it melts into a golden pool. Then it bubbles and foams. And finally, those little milk solids suspended in the butter begin to turn a beautiful shade of golden brown.
The fragrance changes, too. What began as the familiar smell of melted butter becomes something deeper and more interesting. Toasted hazelnuts, warm biscuits, perhaps a little caramel. And suddenly, you've made brown butter.
Now imagine taking that wonderfully nutty butter and introducing it to a bowl of silky homemade hummus. The result is Brown Butter Hummus, a rich, fragrant variation of the classic chickpea dip, where the familiar flavours of tahini, lemon, and garlic meet the extraordinary warmth of toasted butter.
It sounds like a small change. But as anyone who has ever tasted a spoonful of properly browned butter will tell you, small changes can make an enormous difference.
TIME 45 minutes | SERVES Makes about 3 cups | LEVEL Easy |
Why You'll Love It
ULTRA-SMOOTH Simmering the chickpeas with baking soda and slipping off the skins gives you silk, not gravel | NUTTY AND RICH Brown butter adds a toasty depth you won't find in a tub |
GENTLE GARLIC Steeping the garlic in lemon juice tames its harshness | PANTRY-FRIENDLY Made with canned chickpeas, treated with care |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Brown Butter Hummus
Makes about 3 cups | Total: about 45 minutes | Keeps: up to 5 days in the fridge
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, plus extra for drizzling if desired
Pinch of smoked paprika
Method
STEP 1 OF 5
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.
You'll know it's right when skins are floating on the surface and a chickpea squashes easily between your fingers. |
STEP 2 OF 5
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.
STEP 3 OF 5
Remove the 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 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.
STEP 4 OF 5
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.
You'll know it's right when the hummus is ultra-smooth and light, with a soft, pourable, yogurt-like texture. |
If something's off: if it tastes flat or heavy, add a pinch of salt and a little more lemon juice, then blend again and taste. |
STEP 5 OF 5
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.
Chef Jon's tip: if the hummus has been in the fridge, let it sit, covered, for about 30 minutes before serving. Cold hummus tastes dense and dull. |
Note: To make brown butter, melt about 4 tablespoons of unsalted butter in a small pan over medium heat and cook, swirling, until the milk solids turn golden brown and smell nutty, 3 to 5 minutes. Measure 3 tablespoons. 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.
Tips for Success
Simmer With Baking Soda: The alkaline water softens the skins so they slip off easily and the chickpeas blend to silk.
Strain the Garlic: Steeping and straining gives you all the garlic flavor without harsh raw bits.
Blend in Stages: Chickpeas and lemon first, then the tahini and brown butter, for the smoothest, lightest result.
Serve at Room Temperature: Cold hummus is dense and dull. Give it 30 minutes out of the fridge.
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Key Ingredients
Chickpeas: Canned chickpeas, rinsed well and simmered until very soft, make the creamy base, and treated with care they blend beautifully smooth.
Baking Soda: A little in the simmering water softens the skins so they slip away and the chickpeas blend to silk rather than gravel.
Garlic: Minced, steeped in the lemon juice and then strained, it gives a bold garlic flavour without any harsh raw bite.
Fresh Lemon Juice: It brings the brightness that keeps hummus from tasting flat or heavy, so always use fresh rather than bottled.
Tahini: The nutty soul of the dish; stir it well, use it at room temperature and don't skimp on the full amount.
Brown Butter: Blended in and drizzled over the top, it adds a toasty, nutty richness you simply won't find in a tub.
Ground Cumin: Just a little gives a gentle warmth in the blend, with an extra dusting on top to finish.
Smoked Paprika: A pinch over the finished bowl adds a lovely colour and a soft smoky note.
Common Mistakes to Avoid
Skipping the skin removal: the skins leave the hummus grainy, so swish them away in a few changes of cold water before blending.
Using fridge-cold ingredients: cold tahini and chickpeas blend stiffly and taste dull, so use room-temperature tahini and warm chickpeas.
Skimping on the tahini: without enough of it you're really just eating mashed chickpeas, so use the full ½ cup.
Forgetting to balance the acidity: hummus without enough lemon tastes flat and heavy, so use fresh juice and taste before serving.
Over- or under-blending: too little leaves it lumpy and too much makes it gummy, so blend in stages just until ultra-smooth and light.
Serving it straight from the fridge: cold hummus tastes dense and dull, so let it sit, covered, for about 30 minutes first.
The Secret to Brown Butter Hummus: Understanding the Cooking Process
The First Stage: Understanding What Happens When Butter Browns
Before we get to the chickpeas, we need to talk about the butter. Ordinary butter contains three main components. Butterfat, water, and milk solids.
When you place butter in a saucepan over moderate heat, the fat melts and the water begins to evaporate. This is why melted butter starts bubbling and foaming. Much of that activity is simply water escaping as steam.
As the water gradually disappears, the temperature of the butter can rise beyond the boiling point of water. And that's when the really interesting part begins. The milk solids start to brown.
This browning is driven largely by the Maillard reaction, the same family of chemical reactions responsible for many of the wonderful flavours found in toasted bread, roasted coffee, and beautifully seared meat. The milk proteins and sugars react under heat, creating new aromatic compounds. These are responsible for that distinctive toasted, nutty fragrance.
The French call it beurre noisette, meaning hazelnut butter. Not because it contains hazelnuts, but because the finished butter develops a colour and aroma reminiscent of them. And I think that's a rather lovely description.
The Second Stage: Knowing When the Butter Is Ready
Brown butter is one of those things that requires your attention. Not for very long. But absolutely and completely while it's happening.
Place the butter in a light coloured saucepan over medium heat. A pale interior makes it much easier to see the changing colour of the milk solids. As the butter melts, swirl the pan occasionally. You'll notice the bubbling becoming more vigorous as the water evaporates. Then a layer of foam begins to form. Don't be alarmed. This is perfectly normal.
Continue cooking, swirling the pan gently so the milk solids brown evenly. After a few minutes, you'll begin to notice tiny golden flecks appearing at the bottom. And then comes the smell. Warm, toasted, beautifully nutty.
This is the moment to pay attention. The difference between golden brown butter and burnt butter can be surprisingly brief. We're looking for milk solids that have turned a rich golden brown, not black.
As soon as the butter reaches that stage, remove the saucepan from the heat and transfer the butter to a heatproof bowl. Don't leave it sitting in the hot pan. The residual heat can continue cooking the milk solids, even after you've turned off the stove.
And burnt butter, I'm afraid, doesn't become more sophisticated simply because we describe it as deeply caramelised. It just tastes burnt.
The Third Stage: Why Chickpeas Need a Little Encouragement
Now for the hummus. At its heart, traditional hummus is a beautifully simple combination of cooked chickpeas, tahini, lemon juice, garlic, and salt. But achieving that wonderfully smooth, almost whipped texture takes a little understanding.
Chickpeas contain starch, protein, and fibre. They're also surrounded by a thin skin that can contribute a slightly grainy texture when blended. This is why some homemade hummus recipes turn out beautifully silky while others remain stubbornly coarse.
The secret begins with properly cooked chickpeas. They should be very tender. Not merely cooked enough to eat. Tender enough that you can crush one easily between your fingers. If you're using canned chickpeas, there's absolutely nothing wrong with giving them an additional simmer in fresh water. That little bit of extra cooking can make a noticeable difference.
A small amount of baking soda in the cooking water helps too. Because it raises the alkalinity of the water, it helps soften the chickpeas and their skins. Used carefully, this can produce an exceptionally smooth hummus. But don't overdo it. Too much baking soda can leave an unpleasant flavour.
And while we're being practical, I don't think there's any need to spend an afternoon individually peeling chickpeas unless you particularly enjoy repetitive kitchen activities. Proper cooking and thorough blending will do most of the work for you.
The Fourth Stage: The Importance of Tahini
Tahini is sometimes treated as a supporting ingredient in hummus. I think that's rather unfair. Good tahini contributes richness, a gentle bitterness, and the distinctive sesame flavour that makes hummus so recognisable.
It's made from ground sesame seeds, and its quality can vary enormously. Some varieties are beautifully smooth and pourable. Others are thick, coarse, and rather aggressively bitter. For Brown Butter Hummus, I prefer a smooth, pale tahini with a balanced, gently nutty flavour. It works beautifully alongside the toasted notes of the brown butter.
As the tahini and lemon combine, the mixture may initially thicken. Then, with a little more water and continued blending, it becomes lighter and smoother. This helps create the creamy foundation we're looking for.
The lemon is particularly important. Brown butter brings richness. Tahini brings richness. Chickpeas bring body. Without enough acidity, the finished hummus can become rather heavy. Fresh lemon juice provides the brightness that keeps everything in balance.
The Fifth Stage: Bringing the Brown Butter and Hummus Together
Now comes the part I've been looking forward to. The hummus is smooth. The lemon and tahini are beautifully balanced. And the brown butter is waiting nearby, smelling rather magnificent.
But before adding everything together, it's worth thinking about temperature. Brown butter straight from the saucepan can be extremely hot. Pouring it immediately into the hummus isn't necessary. Allow it to cool until warm and fluid.
For this style of hummus, I like the idea of incorporating some of the brown butter into the chickpea mixture while reserving the rest for finishing. The butter blended into the hummus contributes a gentle toasted richness. The butter spooned over the top provides a more immediate burst of nutty aroma.
However, there's a balance to be found. Too much butter can overwhelm the tahini and lemon, leaving the hummus tasting heavy. We're looking for a lovely marriage of flavours. Not a hostile takeover by the dairy department. Start with a modest amount of brown butter, blend, and taste. You can always add a little more.
And don't forget those browned milk solids. They're responsible for much of the butter's characteristic flavour. Scrape them into the hummus or spoon them over the finished dish. Leaving them behind would be rather like making a cup of tea and throwing away the tea.
The Sixth Stage: Achieving That Beautifully Silky Texture
A great bowl of hummus should be smooth, light, and wonderfully creamy. It should hold its shape on a spoon while remaining soft enough to spread easily across warm bread.
And here's something worth remembering. Hummus thickens as it cools. This means a mixture that looks perfectly soft in the food processor may become considerably firmer after spending an hour in the refrigerator.
To achieve the right consistency, add a little cold water while blending. A tablespoon at a time is usually sufficient. The water helps loosen the chickpea mixture, while continued blending produces a smoother texture. The exact amount depends on how thoroughly the chickpeas were cooked and how thick your tahini happens to be.
I prefer to judge the texture by appearance rather than following a rigid measurement. When the hummus moves smoothly around the food processor and falls gently from a spoon, you're getting close.
Taste again. You may need another squeeze of lemon. Perhaps a little more salt. Remember, the brown butter will soften some of the sharper flavours, so the hummus should have enough brightness to remain lively.
How Do You Know When Brown Butter Hummus Is Ready?
I look for four things.
First, the texture should be beautifully smooth, without noticeable pieces of chickpea or coarse graininess.
Second, the tahini should contribute a gentle sesame richness without dominating the flavour.
Third, the lemon should provide enough acidity to balance the butter.
And finally, that wonderful toasted aroma of brown butter should be present without overwhelming everything else.
The finished hummus should taste familiar, yet slightly unexpected. You recognise the chickpeas. You recognise the tahini. Then comes that warm, nutty flavour, almost like toasted hazelnuts, lingering pleasantly after each mouthful. That's when you know you've got the balance right.
The Final Touch: A Little Brown Butter and Warm Bread
When I'm ready to serve Brown Butter Hummus, I like to spoon it into a shallow bowl. Then, using the back of a spoon, I make a few gentle swirls across the surface. Nothing elaborate. Just enough to create little valleys where the butter can collect.
Warm the reserved brown butter gently if it has begun to solidify, then spoon a little over the hummus. Make sure some of those beautiful toasted milk solids find their way into the bowl. A scattering of finely chopped parsley adds freshness. A little sweet paprika or sumac can provide colour and a pleasant contrast.
And if you happen to have some warm flatbread nearby, so much the better. I particularly love the contrast between the cool, silky hummus and the warm, fragrant butter. Tear off a piece of bread, drag it through the hummus, and make sure you collect a little of that golden butter along the way.
The result is rich, nutty, gently tangy, and wonderfully comforting.
Why Brown Butter Hummus Is Worth Making
Traditional hummus is already a magnificent dish. It doesn't need improving. But cooking is also about curiosity. About taking familiar ingredients and discovering what happens when we introduce them to something unexpected.
Brown butter brings a completely different dimension to hummus. Its toasted milk solids contribute warm, nutty flavours that complement the sesame notes of tahini and the earthiness of chickpeas. The lemon keeps everything fresh. The garlic provides a little savoury bite. And the finished dish becomes something that feels both familiar and rather special.
It's also a wonderful example of how understanding a cooking technique can change the way we approach an ingredient. Butter is no longer simply something we melt. It's something we can transform.
And once you've discovered what a few minutes in a saucepan can do, you'll probably start looking for other places to use it. Mashed potatoes, roasted vegetables, pasta, perhaps even a little spooned over freshly cooked fish.
Although I would suggest starting with the hummus. Preferably with a generous supply of warm bread. Because once everyone discovers what's in the bowl, I suspect you'll find yourself making another batch rather sooner than expected.
What to Serve with Hummus
Warm homemade pita or flatbread
Crisp vegetables: cucumber, carrots, peppers, radishes
As a spread in sandwiches and wraps
Part of a mezze board with olives and feta
How to Store
Fridge: Up to 5 days in an airtight container.
Serving from the fridge: Let it sit, covered, at room temperature for about 30 minutes, and loosen with a teaspoon of water if needed.
Frequently Asked Questions
What is Brown Butter Hummus?
Brown Butter Hummus is a variation of traditional hummus made with chickpeas, tahini, lemon juice, and garlic, enriched with browned butter. The butter develops toasted, nutty flavours as its milk solids brown, giving the hummus a richer, more complex character.
What does brown butter taste like?
Brown butter has a rich, toasted flavour often compared to hazelnuts, caramel, or warm biscuits. Its distinctive taste develops when the milk solids in butter brown during cooking.
How do you make brown butter for hummus?
Melt butter in a light coloured saucepan over medium heat. Continue cooking, swirling occasionally, until the milk solids turn golden brown and develop a nutty aroma. Immediately transfer the butter to a heatproof bowl to prevent burning.
Can I use canned chickpeas for Brown Butter Hummus?
Yes. Canned chickpeas work beautifully. For an especially smooth texture, simmer them in fresh water until very tender before blending.
Why is my homemade hummus grainy?
Grainy hummus is often caused by chickpeas that aren't soft enough or insufficient blending. Cooking the chickpeas until very tender and blending thoroughly with tahini, lemon juice, and a little water can improve the texture.
Can I make Brown Butter Hummus ahead of time?
Yes. Prepare the hummus ahead and refrigerate it in an airtight container. For the best presentation, reserve some brown butter and warm it gently before spooning it over the hummus just before serving.
Is Brown Butter Hummus vegan?
No. Traditional brown butter is made from dairy butter, so this variation is vegetarian but not vegan. For a vegan version, use extra-virgin olive oil in place of the brown butter.
What should I serve with Brown Butter Hummus?
Warm pita bread, homemade flatbread, crisp vegetables, toasted sourdough, and roasted vegetables all make excellent accompaniments.
How long does Brown Butter Hummus last in the refrigerator?
Store homemade Brown Butter Hummus in an airtight container in the refrigerator and use it within five days.
Can I freeze Brown Butter Hummus?
Yes, although the texture may change slightly after thawing. Freeze in an airtight container, thaw in the refrigerator, and stir or blend thoroughly before serving.
Can I use dried chickpeas?
Yes, and they taste even better. Soak and cook them until very soft, then use about 3 cups of cooked chickpeas and simmer them briefly with the baking soda as written.
Why add baking soda?
It softens the chickpea skins so they come away easily and the hummus blends ultra-smooth.
You Might Also Like
Try my Greek Salad, Shakshuka, Tomato Focaccia, and perfectly roasted vegetables. If brown butter has won you over, it's glorious in my Brown Butter Chocolate Chip Cookies too.
Recommended Equipment
Make this recipe easier with the right tools: Food Processor, and Manual Citrus Juicer. Also useful: Saucepan, Rasp Grater, and Fine-Mesh Strainer.
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