Restaurant-Style Creamy Hummus

The Story Behind Restaurant-Style Creamy Hummus

When Chef Zohar Arama opened Yalla in Brattleboro, Vermont, he wanted to create something extraordinary by focusing on simplicity. For him, creamy hummus is the holy grail of Mediterranean and Middle Eastern cuisine. His original vision was a restaurant that would serve only hummus—fresh, still warm, with maybe some onions, pickles, and pita on the side—no frills, just perfection.

What sets his recipe apart is what’s missing: garlic. Zohar explains that while garlic has a wonderful flavor, it often dominates a dish. In the Mediterranean, restraint is common—fewer ingredients used thoughtfully so each one can shine. By skipping garlic, the nuttiness of tahini, the brightness of lemon, and the creamy richness of warm beans take center stage.

This version blends chickpeas with navy beans for extra creaminess, and the key technique is blending while the beans are still warm. The result is a silky, luxurious creamy hummus that truly lets every flavor be experienced to the fullest. Chef Zohar also recommends serving and eating the creamy hummus while it’s freshly made and still warm, when its flavors and texture are at their absolute best.

Health Benefits of Creamy Hummus

• Plant-Based Protein: Chickpeas and navy beans provide sustaining protein for energy and satiety.

• Healthy Fats: Tahini (made from sesame seeds) is rich in heart-healthy unsaturated fats.

• Fiber-Rich: Beans help support digestion and balance blood sugar.

• Mineral Boost: High in iron, magnesium, and zinc.

• Naturally Vegan & Gluten-Free: A wholesome option for almost any diet.

FAQs

Why use both chickpeas and navy beans?
The mix gives a creamier texture compared to chickpeas alone.

Why no garlic?
Chef Zohar believes garlic can sometimes be overpowering, masking the delicate flavor of the chickpeas.

Why blend beans while warm?
Warm beans break down more easily, resulting in a smoother, creamy hummus.

Can I make it ahead of time?
Yes. Store in an airtight container in the fridge for up to 4 days. It will thicken as it cools.

What are the best toppings?
Try olive oil, paprika, za’atar, or fresh parsley.

Is hummus healthy?
Absolutely. Creamy hummus is packed with plant-based protein, fiber, and heart-healthy fats, making it a nutritious addition to any meal or snack.

Can you freeze hummus?
Yes. Store creamy hummus in an airtight container and freeze for up to 3 months. Thaw in the refrigerator and stir well before serving.

Hummus without garlic?
This recipe is the perfect example of a flavorful creamy hummus made without garlic, allowing the chickpeas and tahini to shine.

Restaurant-Style Creamy Hummus

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Print Recipe

Prep Time 10 minutes mins

Total Time 1 hour hr

Course Dips

Cuisine Middle Eastern

Servings 6

Calories 279 kcal

Ingredients

  

1x2x3x

• 2/3 cup chickpeas dried
• 1/4 cup navy beans dried
• 1 cup reserved cooking water
• Juice of 1 lemon
• 1 tbsp Diamond Krystal kosher salt
• 1 cup tahini
• extra virgin olive oil for serving
• paprika for garnish

Instructions

 

• Soak the beans: Place chickpeas and navy beans in a bowl, cover with several inches of water, and soak overnight. The next day, agitate beans in water, drain, and rinse.
• Cook the beans (stovetop): Place beans in a heavy-bottomed pot, cover with water by an inch or two, bring to a boil, then reduce to low and simmer until tender, 1–2 hours. Add more water as needed. OR (Instant Pot/pressure cooker): Cook beans, covered with water by an inch or two, on high pressure for 15 minutes. Let pressure release naturally or quick release. Ensure beans are tender. Drain, reserving 1 cup cooking water.
• Blend (immersion blender): Combine cooked beans, 1 cup reserved cooking water, lemon juice, and salt in a bowl. Blend 3–5 minutes until smooth. Add tahini and blend until creamy. OR (food processor): Place beans, cooking water, lemon juice, and salt in the processor. Blend until smooth. Add tahini and continue until fully combined. Note: The hummus may seem thin—it will thicken as it cools.
• Serve: Spoon hummus into a bowl. Create a shallow well in the center and drizzle with olive oil. Sprinkle with paprika and serve warm or at room temperature with pita, pickles, or fresh vegetables.

Nutrition

Calories: 279kcalCarbohydrates: 16gProtein: 9gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gSodium: 597mgPotassium: 274mgFiber: 4gSugar: 1gVitamin A: 32IUVitamin C: 5mgCalcium: 71mgIron: 2mg

Keyword creamy hummus

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Recipe by Chef Zohar Arama, Yalla Restaurant, Brattleboro, VT