• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Carbgirl

  • Home
  • Recipes
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
×

Appetizers » Smooth and Creamy Hummus (5 minutes!)

July 6, 2021

Smooth and Creamy Hummus (5 minutes!)

For this super creamy hummus you’ll ditch the store-bought stuff. It takes 5 minutes from start to finish. Using canned chickpeas does the trick.

Hummus drizzled with olive oil
Super creamy hummus drizzled with olive oil.

If you are looking for an easy restaurant-style, super-creamy and smooth hummus, I’ve got you covered. You’ll need canned chickpeas, tahini, olive oil, lemon juice, and garlic. That’s it.

I’m a big fan of extra creamy hummus, which is easily scoopable with a pita chip. The store-bought varieties often times lack the perfect texture and taste. Many of them are too firm in texture and taste too garlicky, too sour or tangy due to the addition of vinegar or citric acid, which act as preservatives.

This hummus is:

  • Easy to make (only 5 ingredients plus oil and salt)
  • Smooth and creamy
  • Perfectly seasoned (very subtle garlic taste)
  • Ready in no time (5 minutes)

Tips for extra SMOOTH hummus

Food processor with hummus
A powerful food processor will make your life easier and will yield a smooth hummus.

Tip 1: Powerful food processor: I urge you to use a powerful blender or food processor. This makes all the difference as it obviates the need for peeling or cooking the chickpeas. I usually do not peel or cook them as I am the proud owner of a powerful food processor 😉.

Peeled chickpeas for creamy hummus
Peeled chickpeas and their husks.

Tip 2: Peeling chickpeas: If your food processor needs a little help, you can peel the chickpeas before processing them to get your hummus ultra-smooth. Rub them against each other after draining and rinsing them until their skin comes off.

Another method is to put a single chickpea at a time between your thumb and index finger and gently press it until it pops out.

Tip 3: Cooking chickpeas: If you want to make your food processor’s life easier, cook the chickpeas. I know, canned chickpeas are already cooked. But in order to blend them super smooth, they have to be even softer and slightly overcooked. All the more if your blender isn’t that powerful.

To cook them, simply place the drained chickpeas together with ½ teaspoon baking soda in a saucepan and cover them with water. Cook for 15 minutes, drain, rinse and use.

Smooth and creamy hummus in bowl

Tip for extra CREAMY hummus

Add enough liquid! Compared to other hummus recipes, I use little tahini (sesame paste), lemon juice and olive oil. I want the hummus to taste like chickpeas and not like sesame or slightly bitter due to adding too much olive oil or lemon juice. Ergo, I add enough water.

10 ways to eat hummus

  1. Dip hummus with pita chips or pita bread
  2. Dip it with vegetable sticks like sliced carrots, bell peppers, celery, cucumbers, …
  3. Use it as sandwich spread
  4. Add it to a grain bowls and buddha bowls
  5. Spread it on tacos
  6. Add it to wraps
  7. Mix it into salad dressings (like miso)
  8. Add it to pasta sauces
  9. Use it in vegetable soups
  10. Eat it by the spoonful
Ceamy hummus recipe easy
Drizzle hummus with olive oil and enjoy!

I hope you love this easy hummus recipe. Please leave me a comment and rating if you do!

Creamy hummus from scratch
Print Recipe
5 from 4 reviews

Smooth and Creamy Hummus (5 minutes!)

Recipe for creamy homemade hummus. Super easy and quick to make and way better than the store-bought stuff!
Author: carbgirl.com
Total Time5 mins
Yield: 1.5 cups (360 ml)

Ingredients

  • 1 can (14.5-oz / 400 g) cooked chickpeas
  • 1 clove of garlic
  • 2 tablespoons (30 g) tahini
  • 1 tablespoon lemon juice freshly squeezed
  • ¼ teaspoon fine salt
  • ⅓ cup (80 ml) cold water
  • 1 tablespoon olive oil plus more for serving

Instructions

  • Drain and rinse chickpeas in a colander.
  • Roughly mince garlic. This way, it will distribute evenly in the food processor.
  • Add the chickpeas, minced garlic, tahini (stir before using if there is a layer of oil on top), lemon juice, salt, and water to the food processor and blend until the mixture is smooth and creamy. Stop to scrape down the sides of the processor as necessary. Towards the end, add the olive oil.
  • Taste and adjust seasonings, adding more salt or lemon juice if needed. If the texture is still thick, you can add a little more cold water to make it creamy.
  • Transfer the hummus to a bowl and drizzle it with a little olive oil. Serve it with pita wedges, pita bread, or vegetable sticks.

Notes

Tip for EXTRA SMOOTH hummus
Powerful food processor: I urge you to use a powerful blender or food processor. This makes all the difference as it obviates the need for peeling or cooking the chickpeas. I usually do not peel or cook them as I am the proud owner of a powerful food processor ;-).
Peeling chickpeas: If your food processor needs a little help, you can peel the chickpeas before processing them to get your hummus ultra-smooth. Rub them against each other after draining and rinsing them until their skin comes off. Another method is to put a single chickpea at a time between your thumb and index finger and gently press it until it pops out.
Cooking chickpeas: If you want to make your food processor’s life easier, cook the chickpeas. I know, canned chickpeas are already cooked. But in order to blend them super smooth, they have to be even softer and slightly overcooked. All the more if your blender isn’t that powerful. To cook them, simply place the drained chickpeas together with ½ teaspoon baking soda in a saucepan and cover them with water. Cook for 15 minutes, drain, rinse and use.

Reader Interactions

Comments

  1. Pat says

    July 06, 2021 at 3:05 pm

    5 stars
    Made this hummus. It's my go-to now. So quick and tastes fab!

    Reply
  2. Amy says

    January 10, 2022 at 1:17 pm

    5 stars
    Delicious, thank you

    Reply
  3. Jasmine says

    February 15, 2022 at 8:05 am

    5 stars
    It‘s the easiest dishes that need the best recipes to become outstanding. Followed this recipe exactly and it worked like a charm. Left it a bit longer in the blender, just to be sure to come out extra creamy as I like it.

    Reply
  4. sophie says

    June 19, 2022 at 9:49 pm

    5 stars
    Hi,
    Since the chickpea salad was already a big hit for our Memorial Day BBQ, I tried another of your recipes. Again: Everybody loved this hummus. I substituted lime juice for lemon juice since I prefer it and served it with raw vegetable for dipping and some pita bread. Very creamy. Thank you.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Anna, self-proclaimed carb expert. This site is all about pasta, pizza, and cozy comfort food. The recipes are quick, easy, tasty, and (mostly) healthy-ish.

More about me →

Popular Recipes

  • Easy Apricot Cake – light, soft, moist
  • Burst Cherry Tomato Pizza (5 ingredients)
  • Easy Coconut Hazelnut Granola (low sugar, low fat)
  • Quick Blue Cheese and Lemon Pasta

Footer

see all recipes

↑ back to top

Newsletter

  • Subscribe for updates

About

  • About me
  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Contact

  • Contact
  • FAQ

Copyright © 2021 Carbgirl