creamy hummus

Discover the secret to making smooth and creamy restaurant-quality hummus at home in just 5 minutes, using only basic pantry ingredients!

The Secret To Smooth and Creamy Hummus

chickpeas (drained)

150 ml aquafaba ((from the can of chickpeas))

tbsp tahini

lemon juice

¼ tsp sea salt ((plus extra if desired))

tbsp extra virgin olive oil ((plus extra if desired))

Place the drained chickpeas (reserving a few for decoration), aquafaba, tahini, lemon juice, and ¼ tsp sea salt into a food processor or blender, and blend for 2-3 minutes, until smooth. If necessary, add more aquafaba (or water) to loosen the hummus.

Taste, and add more salt if required.

Decant into a bowl, make a well in the centre, pour in the olive oil, and decorate with the remaining chickpeas.

How to make the BEST Hummus! This authentic hummus recipe is light and creamy and so easy to make! Use canned or dried chickpeas and serve it up with fresh garden veggies or a plethora of optional additions. Vegan, GF.

Perfect Hummus

tahini paste

garlic

olive oil

salt, more to taste

pepper (I love white pepper here, up to you)

teaspoon cumin

lemons (1-2 tablespoons blended in)

olive brine or caper brine (1-2 teaspoons blended in)

smoked paprika (1/2 teaspoon for smoky flavor)

zaatar or sumac -sprinkled over top

harissa paste – garnish

Romesco Sauce – garnish

Meyer Lemon Gremolata

Chimichurri Sauce (garnish)

Tender herbs- parsley, mint, dill, basil

toasted pinenuts – garnish

sesame seeds– garnish

marinated or warm roasted tomatoes- garnish

olives-create

warm ratatouille– garnish- pile it overtop.

feta cubes

Marinated Fava beans

Marinated Veggies

kalamata olives or jumbo Caperberries

BLEND HUMMUS: Place lemon juice, garlic cloves, tahini paste olive oil and water in a food processor&#8211; whip this up until creamy. Then add the salt, pepper, cumin, chickpeas and blend until really really smooth. Add more cold water, a tablespoon at a time until it is the consistency you like and blend the heck out of this! Blend for at least a full minute or two! Taste, adjust salt and lemon. Add any additions you like.

PLATTER

Spoon the ultra-creamy hummus into a wide shallow bowl or onto a plate or platter, creating a &#8220;well&#8221; for the olive oil (or other sauces) with the back of your spoon.

Add your toppings: 

If using garden veggies, peel the carrots, prep other veggies, cutting all into small bite-sized &#8220;crudites&#8221;  and arrange like the photos, tucking into the hummus -0r just play around with this and do your own thing.

Drizzle

with olive oil. Scatter with fresh herbs. Sprinkle with spices.

I have made this a dozen times and I just love it. Great flavor.

https://content.jwplatform.com/videos/99XuO8WJ.mp4

The perfect Hummus Recipe -loaded up with tahini, garlic and lemon. Adaptable, easy and can be made in 10 minutes.  Make this with canned or dried chickpeas. Vegan, creamy and authentic! Video

How to make the Best Hummus

Looking for the best hummus ever? Jess' famous hummus recipe utilizes two techniques to make the creamiest, most delicious hummus you'll ever try. Perfect for pairing with pita chips or freshly chopped veggies!

Jess' Famous Hummus Recipe

chickpeas,

tsp baking soda

tahini

lemon juice, lemon

tsp kosher salt

tsp cumin

Room temp water (about ⅓ cup)

Place the chickpeas and baking soda in a pot and cover with water, about 2 inches. Bring the chickpeas to a boil and then turn down the heat to maintain a simmer for about 15-20 min. 

Drain the chickpeas into a colander and place them back into the pot and fill it with cold water. Using your hands, swish the water and chickpeas around to remove the skins.

Using a small sieve or your hands, remove the skins from the surface of the water. You will need to swish the water a few times to make sure you get the majority of the skins from the water. Once you feel you haver removed as many skins as you can, drain the chickpeas. Pick out any leftover skins. No need to get all of the skins! That will take you forever. Just get as many as you can.

Place the chickpeas, tahini, lemon juice, olive oil, kosher salt and cumin into the bowl of a food processor or high-speed blender.

Blend these ingredients while streaming in the water. I use about ⅓ of a cup but add as much water as necessary to get to your desired consistency.

Store in an air-tight container in the fridge for up to 1 week.

Tried it and absolutely loved the taste! I'm also not a fan of garlicky hummus and really enjoyed this version without it. The only issue I had was that it did turn out super creamy straight out of the blender, but when I stored it in the fridge it became quite hard an a lumpy. Maybe I need to try to add more water next time? Will definitely make this again. Thanks Jess for sharing with us!

I’ve made this twice already. It’s a fabulous recipe! I made a roasted garlic and red bell pepper hummus. I did some changes, based on my personal taste.  I only used a few tablespoons of the tahini paste, which I made my own paste.

I also cut off the top of a garlic bulb, drizzled it with olive oil and sea salt and roasted it in the oven on high heat. I put several cloves of roasted garlic in the recipe plus I roasted a small red bell pepper over the gas stove and scraped off the skin and discarded the seeds.

Yummo! It’s a keeper!

Learn how to make the best authentic hummus—creamy, flavorful, and ultra-smooth. Serve with pita bread &amp; veggies for an easy, healthy 15-minute appetizer! Vegan.

Easy Hummus Recipe 

water,

cumin

chickpeas

Place lemon juice, garlic cloves, tahini paste,olive oil and water in a food processor, and whip this up until creamy.

Add the salt, pepper, cumin, chickpeas and blend until really smooth. Add more cold water, a tablespoon at a time, until it is the consistency you like, and blend for 3 more minutes.

Taste and adjust salt and lemon. Add any optional additions you like.

To serve, spoon the hummus into a wide, shallow bowl or onto a plate or platter, using the back of your spoon to create a &#8220;well&#8221; for the olive oil (or other sauces). Drizzle with olive oil and sprinkle with Za&#8217;atar. 

So good and so easy to make! Your recipe is perfect 🤩 thank you!

Out of this world hummus!  Thanks for sharing yet another wonderful recipe!

First time making hummus- this is delicious! No more shop bought for me

THIS.  THIS is the hummus I want to eat.  Thank you, the heavy on the tahini had eluded me till now.  Heavenly.

The perfect Hummus Recipe -loaded up with tahini, garlic and lemon. Adaptable, easy and can be made in 10 minutes.  Make this with canned or dried chickpeas. Vegan, creamy and authentic! Video

Easy, creamy and smooth homemade hummus from canned chickpeas.

Chickpea Hummus

fine sea salt

water ((optional if the mixture is too thick))

Add the drained chickpeas to a pot and cover with water by a couple of inches.  Bring the pot to a boil, then reduce to a simmer.

Cook the chickpeas for about 10 minutes.  As they cook, remove loosened skins from the water with tongs or similar instrument.

Drain the chickpeas in a colander, then run cold water over them until the are cool to touch.

Gently rub handfuls of chickpeas back and forth between your palms to loosen the skins.  Continue grabbing and rubbing handfuls until most of the skins have loosened.

Top 5 creamy hummus recipes from across the web

The most viewed creamy hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Secret To Smooth and Creamy Hum...

Perfect Hummus

Jess' Famous Hummus Recipe

Easy Hummus Recipe

Chickpea Hummus

Top 5 creamy hummus recipes from across the web

The most viewed creamy hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Secret To Smooth and Creamy Hum...

Perfect Hummus

Jess' Famous Hummus Recipe

Easy Hummus Recipe

Chickpea Hummus

The most viewed creamy hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine