Creamy Hummus

Here’s a simple way to make smooth and creamy hummus at home. It comes together easily with no need to peel the chickpeas. Serve it with fresh vegetables and pita for a tasty snack or appetizer.

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Course: Snack

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 123kcal

Author: Liora

Ingredients

1 can 15 oz chickpeas, rinsed and drained, or about 1 ½ cups cooked chickpeas
½ teaspoon baking soda
3 tablespoons tahini
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 garlic clove
½ teaspoon ground cumin
½ teaspoon salt
2 –4 tablespoons cold water add more if needed to adjust texture

FOR TOPPING (OPTIONAL)

Olive oil
Fresh herbs
Za’atar
Cayenne pepper or paprika

FOR SERVING

Pita chips or fresh vegetables

Instructions

If using canned chickpeas, place them in a saucepan with baking soda and cover with water, making sure the water sits about 1–2 inches above the chickpeas. Bring to a boil over high heat. If using dried chickpeas, follow the preparation method in the notes below.
Let the chickpeas cook for about 20 minutes. During this time, they will become softer and some of the skins will start to loosen. Skim off any foam or skins that rise to the surface. Once done, drain and rinse with cool water, then set aside.
Add the tahini and lemon juice to a food processor and blend for about one minute until the mixture looks smooth and slightly creamy.
Add the cooked chickpeas, olive oil, garlic, cumin, and salt to the processor. Blend until the mixture starts to become smooth.
Slowly add cold water while blending until the hummus becomes smooth, light, and creamy. Pause to scrape down the sides if needed. Taste and adjust seasoning if necessary.
Transfer the hummus to a serving bowl. Add a drizzle of olive oil and any toppings such as herbs, spices, or seeds. Serve with pita chips or fresh vegetables.
Store any leftover hummus in an airtight container in the refrigerator. It will stay fresh for about 4 to 7 days. Stir before serving and add a small amount of water or olive oil if the texture becomes too thick.

Notes

Start with ½ cup of dried chickpeas and soak them overnight in cold water. The next day, drain and place them in a large pot with about 6 cups of water and ½ teaspoon baking soda. Bring to a boil, then reduce the heat and let them simmer for 40 to 60 minutes until very tender but not overly soft.
Skim off any skins that float to the top during cooking. Once done, drain and rinse with cold water, then continue with the blending steps starting from preparing the tahini and lemon juice mixture.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition