Which Grocery Store Hummus is Best? | America’s Test Kitchen

Byamazingfoodstv


If you’re looking for the best hummus to buy at the grocery store, look no further. Jack Bishop takes Julia Collin Davison and Ashley Gibson through a taste test of various brands, to see which makes a hummus that has the ideal, creamy texture and full flavor.

The Best Supermarket Hummus:

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49 Comments

  2. There were other brands on the table that weren't tasted or talked about, namely Boar's Head, which is my go-to. I like both the classic and the "Everything" flavor, which includes all the toppings you'd find on an Everything Bagel.

  5. I’ve never had Joseph’s but Cedar’s is the best of these that I’ve had. It is creamy and the recipe is Lebanese. I totally agree that Ithaca is whackadoodle. I hate it. I haven’t had Sabra in years because I refuse to buy products associated with Israel. I’m 100% certain that Baba’s, which is more regional to the midwest is way better than all of these. It’s super creamy, which is how Palestinians make hummus – the people who invented the stuff. Baba’s is made by a Palestinian-Americans in Minnesota. Highest recommendation. 🇵🇸

  6. A few years ago I went through a period where I was eating hummus every day, I bought sabra exclusively. The last time I bought it i discovered mold right in the center of the sealed container.

    I returned the product and I haven’t eaten any hummus since then, and that’s been over 5 years ago.

  8. I just wish that one time, these food reviews would review brands that regular people have actually heard of and seen on the shelves of their supermarket. Sabra is the only thing on that table that I recognize as a national brand and I have lived in 5 states and have traveled across much of the country. Most of the brands ATK tests out are either hyper-regional or are limited to stores that are difficult to find for most people. I won't dispute that these products are good but if only certain people live where the products are available, then are you really doing a fair comparison?

  17. Whichever hummus is to your liking, in my opinion, they're all a bit too thick and they need a few TBS of water per container. Depending on the size of container. For all you Costco fans LOL. If you want to be a little risque add a little Zatar. Happy dipping.

  21. I’m so surprised you didn’t address the seed oils some of these are made with. That’s HUGE. Hummus made in Mediterranean countries use tahini and sometimes olive oil. Sabra is the worst with canola oil./soybean oil. I’m so disappointed in you guys,

  30. This video was published today (8-28-2026), but the close-up shots of the Joseph’s and Cedar brands show “best by” dates in 2024 (no date visible on the Ithaca package). Hardly a useful review if it’s already two years out of date.

  35. I make my own. Sometimes I cook dry beans, sometimes a can. Sometimes I use tahini Sometimes I don't. If I want a lower calorie hummus, I make a kalamata olive flavor. I use no tahini, and use the brine and some of the kalamatas, a little lemon and garlic. I also do the same with roasted red peppers.

  37. Go to UK. Waitrose do one made with pure olive oil. Ingredients are the first thing to look at. Olive oil, lemon juice, none of your nonsense ingredients.Get the ingredients right, the taste will follow. None of your chemistry set nonsense.

  38. No one in the comments shouting out the chocolate hummus mention, if any of y'all have been too scared to try it it's great! Probably the "healthiest" dessert spread/dip out there, especially if you make it at home! Basically just make plain hummus as a base but with just a pinch of salt, then add your cocoa powder of choice and sweetener to taste! Also a great alternative to candy bars or whatever other sweet treat to pack in your kid's lunches!

  46. This is about avocado oil based products

    “First report on quality and purity evaluations of avocado oil sold in the US,” published in Food Control in 2020.
    “Purity and quality of private labelled avocado oil,” published in Food Control in 2023.
    “Authenticity of avocado and olive oils used as ingredients in commercially processed foods,” published in Applied Food Research in 2026.

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