This super creamy hummus is made from canned chickpeas and is so easy to make! 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 so many batches of hummus over the years and usually resort to store-bought because mine aren’t as creamy, but I have finally cracked the code to the Creamiest Hummus Recipe!
Hummus is great because you only need a few pantry ingredients and it’s really easy to make from scratch. Chickpeas are the traditional base for making hummus, but it’s also fun to experiment with other beans (black beans, white beans) and add fun flavors to your hummus.
How To Make Creamy Hummus
I’ve tried lots of things in order 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 still never get them as creamy as the store-bought ones. Below are my secrets to making the smoothest, creamiest hummus recipe:
- Boil your chickpeas – this might sound strange because if you’re using canned chickpeas they have already been cooked, but this step is the most important! I boil mine in water for 20 minutes, until you can squish them between your fingers without using much pressure at all. The super soft chickpeas will make it so your hummus is ultra creamy without having to blend it for a long time!
- Add a little baking soda to the water that 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, which in turn softens the chickpeas by weakening their pectic bond and helps break down the skin faster. This allows us to have creamy hummus without peeling our chickpeas!
- Whip the tahini before adding the chickpeas to the food processor – This is a small step but I do think it helps make a creamier hummus! I add the tahini, garlic, lemon juice and a little bit of chickpea can liquid to the food processor and blend until smooth and then I add my chickpeas and seasonings. It helps make the tahini smooth, which does seem to make a difference!
Tips and Tricks For Making Homemade Hummus
- It’s best to add your seasonings little by little and taste after each addition. It’s much easier to add more of one seasoning than to take it away!
- Make sure you like the taste of your tahini. This sounds stupid, but I’ve tried quite a few different jarred tahinis and some are much 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 flavors! Once you have this recipe down to make your super creamy hummus, than it can be fun to play around with adding different flavors. Get creative and enjoy!
Ideas On 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 🙂
Enjoy other delicious hummus flavors:
Roasted Broccoli and Lemon Hummus
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The Creamiest Hummus Recipe
- Total Time: 30 minutes
- Yield: 10 1x
- Diet: Vegan
Description
This will be the creamiest hummus you’ve ever made! Enjoy as a dip, on a salad or in a wrap!
Ingredients
- 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
Instructions
- 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.
- 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.
- 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
This is delicious and creamy. It never said when to add the olive oil, so I left it out. Still delicious!
I’m so glad you still enojoyed it! I will correct the recipe, so sorry about that!
This recipe is delicious! Nice and creamy and flavorful. I boiled the chickpeas 15 min. with the baking soda and did not peel the skins off. It isn’t necessary when you use baking soda to soften them.
I don’t see anywhere in the directions when to add the olive oil. I added it right after blending the tahini with lemon juice and it seemed to work fine.
Trader Joe’s organic tahini is not bitter. Or you can grind your own sesame seeds in a food processor. They are often available in large quantities in the Asian section of the supermarket or at an Asian Market.
I’m so glad you enjoyed it! I will take a look at the instructions, thank you!
I forgot to rate this on my last post!
This is a fantastic hummus – kudos to you!! I have made it a few times and it always comes out great. I use Trader Joe’s tahini, which is my favorite and not bitter. I do spend a bit of time removing the skins after I boil them. Do you do that, too? Or can I skip that step?
That’s so nice to hear!! I don’t peel mine after I’ve boiled them. Sometimes I pick the skins out that have already come off but that’s about it 🙂
I can’t find a good Tahini that is available in Canada. Any recommendations?
I’ve used quite a few brands but my favorite right now is the Mighty Sesame Co. one. I also like the Joyva. Can your order some online?
Wow! It really is creamy! Thank you ?
I had a request from the gf to try to replicate a black bean/chipotle/harissa hummus we had recently. Used 1 can chuck pea and 1 can black (added the black beans to the chickpeas halfway thru cook time). Used roasted garlic bc I had some I needed to use, 1/2 tsp chipotle, 2 tsp harissa. Also subbed smoked salt. Winner!
Sounds delicious!!
If adding a second bean (black bean, white bean) would you boil that with the chickpeas?
I find that black and white beans are naturally much softer than chickpeas so I don’t think you would need to boil them with the chickpeas.
This looks amazing! If we’re cooking our chickpeas from scratch, about how much liquid should we save for the hummus? I tend to cook more than the required amount at once.
I would say about half a cup and then just add it in slowly 🙂
I would love to make this hummus recipe but haven’t yet found a brand of tahini that is not bitter. Which brand(s) do you recommend?
I just started using The Mighty Sesame Company brand and I love it! Doesn’t cake up at the bottom and isn’t bitter.