The Creamiest Hummus Recipe

This super creamy hummus is made from canned chickpeas, is so easy to put together, and everyone will think it’s store-bought!

Let’s talk hummus today! I hope you all share my love for hummus because this recipe is so creamy and delicious. I’ve made many batches of hummus over the years and usually resort to store-bought because mine isn’t as creamy, but I’ve finally cracked the code to the Creamiest Hummus Recipe!

Hummus is great because it requires only a few pantry ingredients and is easy to make from scratch. Chickpeas are the traditional base for hummus, but it’s also fun to experiment with other beans (black beans, white beans) and fun flavors.

The Creamiest Hummus Recipe Ingredients

• Chickpeas – Boiling canned chickpeas (even though they are pre-cooked) is one key to a smooth and creamy hummus.
• Baking soda – This alkalizes the water in which we boil the chickpeas and contributes to the hummus’s smooth, creamy texture.
• Tahini – When choosing a tahini, go for one that is not too bitter. Be sure to taste it before incorporating it into the recipe. I like to whip my tahini before adding it in.
• Garlic – I use a couple of roughly chopped cloves for this recipe.
• Lemon juice – It’s best to use the juice from a lemon rather than the store-bought juice.
• Olive oil
• Salt, Cumin, and Cayenne 
• Ice water

How To Make Creamy Hummus

I’ve tried many things to get the creamiest hummus. I’ve peeled my chickpeas, which is a huge waste of time! I’ve also blended them until my food processor started to smell a little (haha), and I could never get them as creamy as the store-bought variety. Here is the recipe for the smoothest, creamiest hummus:

1. Open the cans of chickpeas and drain them, saving the chickpea juice. Add the chickpeas and baking soda to a medium-sized pot and cover with water. Bring to a boil and boil for 20 minutes. Drain and set aside.
2. Add the tahini, garlic, lemon juice, and a splash of reserved chickpea juice to a food processor and blend until smooth, about 1 minute. Next, add the chickpeas, olive oil, salt, cumin, and cayenne, and turn the food processor on. Slowly add the ice water until the desired consistency is reached. It is best if blended for a few minutes.
3. Enjoy hummus immediately, or store it in an airtight container for up to 5 days.

Tips and Tricks For Making Homemade Hummus

Below are my secrets to making the best hummus :

• Boil your chickpeas – This might sound strange because if you’re using canned chickpeas, they’ve already been cooked, but this step is the most important! I boil mine in water for 20 minutes until I can squish them between my fingers without using much pressure. The super-soft chickpeas will make your hummus ultra-creamy without blending it for a long time.
• Add a little baking soda to the water you boil your chickpeas in – I promise it won’t make your hummus taste like baking soda! Baking soda actually helps make the water alkaline, softening the chickpeas by weakening their pectic bond and helping break down the skin. This creates creamy hummus without needing to peel the chickpeas.
• Whip the tahini before adding the chickpeas to the food processor – This is a small step, but I think it helps make a creamier hummus. I add the tahini, garlic, lemon juice, and a bit of chickpea liquid to the food processor and blend until smooth, and then I add my chickpeas and seasonings. It helps make the tahini smooth, which makes a difference.
• Add your seasonings little by little and taste after each addition. Adding more of one seasoning is much easier than removing it!
• Make sure you like the taste of your tahini. I’ve tried several jarred tahinis; some are more bitter than others. A bitter tahini will make for a bitter hummus, so find a brand you like and stick with it.
• Have fun with the flavors! Once you have this recipe for your super creamy hummus down, it can be fun to experiment with adding different flavors. Get creative and enjoy!

Ideas For How To Enjoy Your Creamy Homemade Hummus

• Dip for pita bread, crackers, chips and vegetables
• Adding to salads and Buddha bowls
• Add to sandwiches and wraps
• Eat with a spoon 🙂

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Delicious Hummus Recipes?

Roasted Carrot Hummus

Curry Cilantro Hummus

Minty Sweet Pea Hummus

Roasted Broccoli and Lemon Hummus

Loaded Greek Hummus Dip

The Creamiest Hummus Recipe

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5 from 2 reviews

• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 10 1x
• Diet: Vegan

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Description

This will be the creamiest hummus you’ve ever made!  Enjoy as a dip, on a salad or in a wrap!

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Ingredients

Scale 1x2x3x

• 2 (15 oz) cans chickpeas
• 1/4 teaspoon baking soda
• 1/2 cup tahini
• 2–3 cloves garlic, roughly chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• Cayenne powder, to taste
• Ice water

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Instructions

1. Open the cans of chickpeas and drain them, while saving the chickpea juice.  Add the chickpeas to a medium sized pot, along with the baking soda and cover with water.  Bring to a boil and boil for 20 minutes.  Drain and set aside.
2. Add the tahini, garlic, lemon juice and a splash of reserved chickpea juice to a food processor and blend until smooth, about 1 minutes.  Next, add the chickpeas, olive oil, salt, cumin and cayenne and turn the food processor on.  Slowly add the ice water until desired consistency is reached.  Best if blended for a few minutes.
3. Enjoy hummus immediately or store in an airtight container for up to 5 days.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Appetizer, Vegan
• Method: Stovetop, Food Processor
• Cuisine: Middle Eastern