Easy Creamy Homemade Hummus is better than store-bought and equally as good as the best restaurants!
You might be surprised at how easy it is to make the creamiest Hummus! With just ONE trick to get the best, fluffiest and creamiest texture, you will LOVE this hummus recipe. Everyone will be asking you how you did it!
During years of testing many hummus recipes to get the creamiest texture, I’ve tried peeling each chickpea; tried leaving their husks on; AND tried soaking them over night to see what happens. Every single one of those methods yielded grainy results, no matter how long I processed the hummus for.
The best method I found happened to be on The New York Times:
boiling them without pre-soaking for only 20 minutes with a pinch of baking soda!
This method plumps them up, softening their husks and makes for the creamiest restaurant-quality hummus!
Of course, you can skip the boiling if time doesn’t allow for it, however, I have found that it’s worth the extra effort, especially if you boil them while you’re getting the rest of your ingredients ready! Win-win.
HOW TO MAKE HUMMUS
First, you’re going to rinse canned chickpeas under cool, running water. Add them to a small pot and boil them as mentioned above until they’re really soft.
While they’re boiling, grab the rest of your ingredients. By the time you’ve finished measuring everything else out, your chickpeas will be nice and soft and ready for processing.
Then… simply blend the rest of your ingredients together and watch how SMOOTH it becomes in minutes. SO easy!
Sprinkle with paprika for a finishing touch and serve with easy flatbreads. You will LOVE this hummus more than anything bought in a grocery store!
MORE DIP RECIPES
- 15 oz (425) can chickpeas, drained (or 1 1/2 cups cooked chickpeas)
- 1/2 teaspoon baking soda, (for canned chickpeas only)
- 1/4 cup tahini
- 2-3 tablespoons lemon juice, (adjust to your tastes)
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 3/4 teaspoon ground cumin
- 3/4 teaspoon salt, to taste
- cracked black pepper, to taste
- 2 tablespoons ice cold water
- pinch of paprika, or Sumac for serving
- Add chickpeas into a small pot. Cover with water and add baking soda. Bring to a boil over high heat. Reduce heat to medium-high and let boil until soft, about 20-25 minutes.
- Drain chickpeas in a fine mesh strainer under cool running water until water runs clear, about 20 seconds.
- Transfer chickpeas to a food processor with tahini, lemon juice, olive oil, garlic, cumin, salt and pepper. Process until smooth, scraping down the sides with a spatula when the hummus gets stuck to the walls of the bowl. Process once more. With the food processor running, drizzle in 2 tablespoons of the ice cold water. Process until smooth and creamy. (If your hummus is too thick if using a thick tahini, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.)
- Taste test and adjust flavours if necessary: extra pinch of salt or cumin, or a little extra lemon juice.
- To serve, drizzle with olove oil and sprinkle with a light dusting of paprika.