Creamy Hummus

Here’s a step-by-step guide on how to create velvety smooth and creamy [insert type of product or dessert] from the comfort of your own home! With no fussing over chickpea peels needed, whipping this up is a cinch! Serve with crisp fresh vegetables and warm pita bread for a delightful and satisfying appetizer or snack.
Contents
Why You’ll Love This Recipe Ingredients Needed Recipe Variations How to Make Hummus Brittany’s Tip! How to Serve Hummus How to Store Hummus Frequently Asked Questions More Dips and Spreads

Since my trip to Israel, I’ve developed an all-consuming passion for crafting the perfect hummus in my own kitchen. While I often rely on store-bought hummus, I must confess that making it from scratch yields a far superior result – and surprisingly, it’s incredibly simple to prepare.

Here’s a classic take on traditional creamy hummus: made with only eight essential components – plus water. This rich dessert’s subtle sweetness is perfectly balanced by a velvety texture that melts effortlessly on the palate.

Discover the simplicity of crafting your own exceptional hummus at home, yielding a silky-smooth consistency that surpasses even the finest store-bought varieties. You’re going to love it!

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Why You’ll Love This Recipe

The silky smoothness of this hummus is a testament to the clever incorporation of baking soda, skillfully breaking down the chickpeas to deliver an unparalleled texture. It’s restaurant-quality creamy!
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In just 30 minutes – a mere blink of an eye if you’re using canned chickpeas – this delicious hummus can be yours, requiring only eight essential ingredients to bring it all together.
– Hummus is incredibly versatile! Savor the rich flavors of this creamy delight as you serve it alongside crispy baked pita chips or fresh vegetables for a satisfying snack. Alternatively, use it as a flavorful spread on your favorite sandwich or incorporate it into hearty grain bowls, such as our signature falafel bowl or wholesome buddha bowl.

Ingredients Needed

– also known as garbanzo beans. While convenience is appealing, I find that cooking chickpeas from scratch yields a more robust flavor. Please provide the text you’d like me to improve in a different style as a professional editor. I’ll be happy to help! Canned beans are a convenient starting point, requiring only a quick rinse, drainage, and then blending in your food processor.
This trick enables the chickpea skins to break down effortlessly during cooking, eliminating the necessity of manually peeling individual chickpeas in this recipe.
Tahini is produced by grinding sesame seeds into a silky-smooth paste. Tahini can typically be discovered alongside other nut and seed butters at your local grocery store; alternatively, you can easily create your own homemade version. When crafting your own hummus, consider investing in a reputable tahini brand to ensure optimal flavor and texture. Several nut butters and seed butters from reputable brands to consider include Soom’s smooth tahini, Seed + Mill’s creamy sunflower seed butter, Once Again’s rich peanut butter, 365 Everyday Value’s affordable and wholesome options at Whole Foods Market, as well as Trader Joe’s unique and popular flavors.
– fresh lemon juice is best!
The lubricant that facilitates harmonious functioning among components. I also adore finishing dishes with an extra drizzle on top for added flair when serving.
Infuses the hummus with a harmonious balance of savory notes. You can customize the flavor to your taste by using either one clove of garlic or adding more if you prefer a stronger garlic presence in the dish.
A key ingredient in traditional hummus recipes, paprika brings a gentle depth and warmth to the dish.
in order to harmoniously combine all of the flavors.
Using icy-cold water proves transformative for achieving the perfect texture in hummus, effortlessly yielding a light and airy consistency. If your hummus proves too thick and won’t smoothly blend, try adding a little more water to achieve the desired consistency.

Recipe Variations

With numerous hummus varieties to explore, like classic, roasted red pepper, and spicy options. This timeless adaptation shines due to its versatility, allowing users to creatively modify the fundamental recipe. Explore a world of limitless possibilities by experimenting with diverse flavor combinations that tantalize your taste buds. Here are some ideas:

Take a look at my simple yet flavorful beet hummus recipe!
Consider adding a pinch of crushed red pepper flakes to give your dish a bold, spicy twist.
Consider swapping out the pungent freshness of raw garlic for the mellow, caramelized flavor of roasted garlic – a few cloves should do the trick! Roasted garlic imparts a subtle yet rich flavor to hummus, elevating its creamy texture and nutty taste to new heights.
Add a half cup of sun-dried tomatoes to your food processor to create a deliciously unique sun-dried tomato hummus.
Add a depth of flavor to your hummus by incorporating the smoky sweetness of one roasted red bell pepper – about 3/4 cup of roasted, finely chopped peppers – into your food processor. Save some extra for topping!
Roast approximately 4 tablespoons of pine nuts in a pan over medium heat, stirring frequently until fragrant and lightly browned. Combine half of the toasted pine nuts with the creamy hummus, then reserve the remainder for a nutritious topping.

How to Make Hummus

Making hummus is a straightforward process that requires a few key steps to achieve the perfect texture.

Combining one can of chickpeas and one teaspoon of baking soda in a medium-sized saucepan, cover the mixture with cold water to initiate the process. Can you please soak the chickpeas to a depth of approximately one to two inches in water? Bringing the mixture to a rolling boil at its highest intensity.

Cook chickpeas, adjusting heat as needed to avoid boilovers, for approximately 20 minutes, or until they have doubled in size and their skins begin to detach. You aim for chickpeas that are tender yet retain some texture, neither too soft nor overcooked.

As the chickpeas boil, carefully remove any developing foam and loose skins that rise to the surface, ensuring a smooth and consistent cooking process. After twenty minutes, quickly drain the chickpeas in a colander, then rinse them with cool running water. Set aside.

With the blades whirring, combine freshly squeezed lemon juice and creamy tahini in the food processor until well incorporated. Process for 1 minute. This technique adds volume to the hummus, resulting in an exceptionally airy and fluffy texture.

Clean the sides of the food processor bowl by scraping them down, then add chickpeas, olive oil, minced garlic, ground cumin, and a pinch of salt.

Gradually process for an additional 2-3 minutes, incrementally incorporating cold water to achieve the desired consistency, while periodically scraping down the processor’s bowl to ensure a smooth finish. With the hummus now silky-smooth to the palate, take a moment to savor its flavor and make any necessary adjustments to achieve the perfect balance of savory goodness.

Brittany’s Tip!

To prepare dried chickpeas, begin by using 1/2 cup and soak them in cold water for an overnight period. Discarding the soaking liquid, combine it with 6 cups of water and 1/2 teaspoon of baking soda in a large pot. Boil the mixture, then adjust the heat to maintain a gentle simmer as you cook it for 40 to 60 minutes, ensuring the chickpeas reach a state of tender perfection without becoming overly mushy. Discard any chickpea skins that have risen to the surface. After draining and rinsing with cold water, proceed as directed from step 3 onwards.

How to Serve Hummus

Serving hummus is a matter of personal style – there’s no one “right” way to do it! Among my most treasured methods for harnessing its potential are:

How to Store Hummus

With its impressive shelf life, this rich and creamy hummus has become a staple in my kitchen, allowing me to prepare a large batch on the weekends that’s readily available for satisfying snacks or effortless meal additions throughout the week. Stored properly, leftover hummus will retain its creamy texture and flavor when kept in an airtight container in the refrigerator for 4 to 7 days.

Frequently Asked Questions

Prior to making my own creamy hummus at home, I assumed peeling chickpeas was essential – until I stumbled upon a game-changing technique: boiling them with baking soda for effortless smoothness. When combined with chickpeas, the baking soda facilitates the breakdown of skin fragments, thereby eliminating the necessity for manual peeling. Does anyone really have a spare moment to worry about such trivialities? Because I sure don’t!

Before using your chickpeas in recipes, ensure they’re thoroughly cooled after boiling, then give them a refreshing rinse under cool running water. After briefly submerging the warm chickpeas in an ice bath, their temperature is significantly reduced, concurrently neutralizing the lingering baking soda taste and efficiently shedding a substantial proportion of the skins.

Tahini is an essential component of traditional hummus recipes; omitting it would significantly alter the flavor profile. While it’s true that tahini may be a pricier option for some, many enthusiasts swear by its rich, nutty flavour and versatility in various recipes.

While I haven’t tested this method myself, making hummus without tahini is possible by omitting it altogether or substituting it with Greek yogurt or other nut and seed butters such as sunflower seed butter. While substituting yogurt or another nut butter may alter the flavour profile, the resulting chickpea dip will still be enjoyable and satisfying.

With a jar of tahini in hand, the possibilities are endless. Indulge in the rich flavors of your go-to garlic tahini dressing paired with a fresh kale salad, elevated by the creamy ease of homemade tahini sauce, and satisfy your sweet tooth with decadent chocolate chip tahini cookies.

Yes! While I’ve prepared this dip using both canned and freshly cooked chickpeas, my preference is for the latter, as it imbues the hummus with a slightly more complex flavour profile. While I appreciate the convenience of canned chickpeas, I must admit that cooking dried ones can be a more rewarding experience. Nevertheless, there’s no denying that store-bought options are often quicker and just as flavorful, making them a suitable substitute when time is of the essence.