Description
This Creamy Hummus recipe delivers the smoothest, velvety dip perfect for snacking, entertaining, or as a healthy spread. Using simple ingredients like chickpeas, tahini, lemon juice, and garlic, this easy-to-make recipe includes tips for cooking dried chickpeas with baking soda to achieve that ultra-smooth texture. The addition of ice-cold water whipped into the tahini creates a fluffy consistency, resulting in the creamiest hummus you’ll ever taste.
Ingredients
Scale
Main Ingredients
- 1 can Chickpeas (or cook dried ones with baking soda)
- 1 tbsp Tahini (high-quality recommended)
- 1 tbsp Lemon juice (fresh is best)
- 2 cloves Garlic (minced)
- 0.5 tsp Baking soda
- Ice-cold water (to taste, for texture, approx. 1/4 to 1/2 cup)
- 2 tbsp Olive oil (optional)
- 0.5 tsp Cumin (optional)
- Salt (to taste)
Instructions
- Cook Chickpeas: In a pot, place the canned or dried chickpeas and add 0.5 tsp baking soda along with enough water to cover them. Bring to a boil and simmer for 20 minutes until the chickpeas are soft and tender, which helps to create a smooth hummus.
- Blend Tahini and Water: In a food processor, combine tahini with ice-cold water and blend until it reaches a smooth, light, and fluffy consistency. This step is key for creamy texture.
- Add Remaining Ingredients: Add the cooked chickpeas, fresh lemon juice, minced garlic, olive oil (if using), and cumin (if using) into the processor with the tahini mixture. Blend until creamy and velvety, pausing to scrape down the sides to ensure everything is well combined.
- Adjust Seasoning: Taste your hummus and add salt or additional lemon juice as desired to balance flavors perfectly.
Notes
- Using dried chickpeas cooked with baking soda helps achieve the smoothest texture.
- Ice-cold water is essential for light and fluffy tahini blending.
- Olive oil and cumin are optional but add depth of flavor.
- For extra creaminess, peel chickpeas after cooking before blending.
- Store hummus in an airtight container in the refrigerator for up to 4 days.
