Name: Smooth and Creamy Hummus (5 minutes!)
Total time: 5 min
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)); 1/4 teaspoon fine salt; 1/3 cup (80 ml) cold water; 1 tablespoon olive oil ((plus more for serving))

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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.

Creamy hummus in bowl — 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.

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

Dip hummus with pita chips or pita bread
Dip it with vegetable sticks like sliced carrots, bell peppers, celery, cucumbers, …
Use it as sandwich spread
Add it to a grain bowls and buddha bowls
Spread it on tacos
Add it to wraps
Mix it into salad dressings (like miso)
Add it to pasta sauces
Use it in vegetable soups
Eat it by the spoonful

bowl with creamy hummus — 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!

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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

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 (keep some for garnish, if desired), minced garlic, tahini (stir before using if there is a layer of oil on top), lemon juice, salt, and water to the food processor. 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, drizzle with a little olive oil, and top with whole chickpeas you've set aside earlier. Serve the hummus 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.