Creamy Hummus
User Reviews
3.8
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
8
-
Calories
123 kcal
-
Course
Condiments
-
Cuisine
Middle Eastern
Creamy Hummus
Description
The cooking method includes boiling chickpeas with baking soda to break down skins and soften them thoroughly, which helps create a smoother final hummus. The tahini and lemon juice are processed first to create an emulsion before adding chickpeas, garlic, cumin, salt, and olive oil, ensuring a creamy blend. Cold water is added gradually to adjust the consistency to desired creaminess and spreadability.
The flavors balance the nutty tahini, bright lemon, earthy cumin, and mild garlic for a versatile dip. It can be served with pita chips or fresh vegetables and garnished with olive oil, fresh herbs, and spices like za’atar, cayenne, or paprika for added flavor and presentation.
If using dried chickpeas, soaking overnight and cooking to tenderness is necessary before proceeding. Removing skins during cooking improves the smoothness. The hummus can be adjusted for thickness and flavor by modifying water, spices, or lemon juice amounts.
Ingredients
- 1 can (15 ounces) chickpeas rinsed and drained or 1 ½ cup cooked
- ½ teaspoon baking soda
- 3 Tablespoons tahini
- 3 Tablespoons lemon juice
- 3 Tablespoons extra virgin olive oil
- 1 clove garlic
- ½ teaspoon cumin
- ½ teaspoon salt
- 2-4 Tablespoons water cold; or more if needed for thinning
- olive oil for topping; fresh herbs
- herbs
- Za’atar
- cayenne pepper
- paprika
- Pita chips for serving; fresh veggies
- vegetables for serving; fresh veggies
Instructions
- If using canned chickpeas, place cooked chickpeas and baking soda in a medium saucepan and cover with water. You want 1-2 inches of water above the chickpeas. Bring the mixture to a boil over high heat. If using dry chickpeas, see my note below.
- Boil chickpeas, reducing heat if necessary to prevent the pan from overflowing, for about 20 minutes, or until the chickpeas have expanded, the skins are falling off and they're soft, but not mushy. While the chickpeas boil, skim off any foam and/or skins that float to the surface. After 20 minutes, drain the chickpeas in a colander and run under cool water. Set aside.
- In a food processor, add lemon juice and tahini. Process for 1 minute. Scrape down the sides of your food processor bowl and add chickpeas, olive oil, garlic, cumin and salt.
- Process until smooth (about 2-3 minutes more) gradually adding cold water as desired to thin dip and scraping down sides of the processor bowl as needed. Once the hummus is completely smooth, taste and season as needed.
- Transfer to a bowl for serving. Top with a drizzle of olive oil, fresh herbs, za'atar, cayenne pepper and/or paprika. Serve with chopped veggies or pita chips for dipping.
- Store any leftovers in the fridge in an airtight container for 4-7 days.
Notes
- For dried chickpeas: soak overnight, cook with baking soda until very tender but not mushy, then remove skins before blending.
- Skimming skins and foam during boiling helps achieve a smoother hummus texture.
- Adjust cold water amount during blending to get the desired creaminess and spreadability.
- Serve with olive oil drizzle and fresh herbs or spices like za’atar, cayenne, or paprika for enhanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 2Tablespoons | |
| Calories | 123kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 119mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
You'll Also Love
