EXTRA SMOOTH AND CREAMY HUMMUS

Learn how to make Extra Smooth and Creamy Hummus at home in just 15 minutes by using a simple technique. It is made from canned chickpeas, tahini, garlic, and olive oil. So much better than store-bought. This is the best hummus recipe you’ll ever try. Vegan, Gluten-Free.

Closeup Of Hummus Topped With Olive Oil, Ground Cumin And Chickpeas

THIS HOMEMADE HUMMUS IS

  • vegan
  • dairy-free
  • gluten-free
  • healthy
  • smooth
  • creamy
  • thick
  • easy
  • made with simple ingredients in 15 minutes
  • better than store-bought
  • classic hummus recipe

Bowl Of Smooth Hummus

WHAT YOU NEED TO MAKE THE BEST HUMMUS

You need the following ingredients to make this extra smooth and creamy hummus at home (the exact measurements are in the recipe card below):

  • Canned chickpeas – Rinse and drain the chickpeas before boiling.
  • Baking soda – boiling chickpeas in baking soda is a simple technique to make super smooth and creamy hummus.
  • Lemon juice – adds a tangy flavor. Use fresh-squeezed lemon juice.
  • Tahini – use good-quality tahini for the best flavor.
  • Olive oil – blend into the hummus to make it even more delicious, and drizzle on top when serving.
  • Garlic – use fresh garlic for the classic hummus recipe. For more flavor, use roasted garlic.
  • Ground cumin – adds more flavor.
  • Sea salt – add as much salt as you like, depending on your taste, plus on how salty your canned chickpeas are.
  • Ground pepper
  • Water – adding a few tablespoons of water while mixing, helps to create a super creamy and fluffy texture.

Equipment you need:

  • Medium size pot
  • Strainer
  • High-speed blender or food processor

Ingredients For Homemade Smooth Hummus

HOW TO MAKE EXTRA SMOOTH AND CREAMY HUMMUS FROM CANNED CHICKPEAS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this hummus is super easy and comes with 2 following steps:

1. Step: Boil the chickpeas with baking soda

To a medium-size pot, add canned chickpeas and a teaspoon of baking soda. Cover with water and bring to boil. Let it boil on medium heat for about 10 minutes until the chickpeas are soft. Then drain and rinse the chickpeas in cold water.

Ingredients In High-Speed Blender Before Blending

2. Step: Blend everything in a high-speed blender until smooth and serve

To a high-speed blender or a food processor, add the boiled chickpeas, lemon juice, tahini, olive oil, minced garlic clove, ground cumin, a pinch of sea salt, and ground pepper, and blend on high speed for about 30 seconds until smooth. While the blender is running, add about 4 tbsp of water (use tamper accelerator stick to make it easier to blend if using a high-speed blender).

Taste, and add more sea salt, lemon juice if necessary. Continue blending on high speed for about 1-2 more minutes until smooth and creamy. Add more water to loosen the hummus.

Scrape into a bowl, top with olive oil or any garnish of your choice, and serve with pita, as desired.

Hummus After Blending

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE HUMMUS?

Store the homemade hummus in an airtight container in the fridge.

HOW LONG DOES HOMEMADE HUMMUS LAST?

Homemade hummus will last in the fridge for 3-5 days.

CAN I FREEZE HUMMUS?

Yes, you can freeze hummus for up to 4 months – store it in an airtight container. To defrost it, let it thaw in the fridge overnight.

Pita Dipped In Hummus

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

 

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery

Pita Dipped In Hummus

EXTRA SMOOTH AND CREAMY HUMMUS

Plantiful Bakery
Learn how to make Extra Smooth and Creamy Hummus at home in just 15 minutes by using a simple technique. It is made from canned chickpeas, tahini, garlic, and olive oil. So much better than store-bought. This is the best hummus recipe you’ll ever try. Vegan, Gluten-Free.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Course: Appetizer, Basics, Dip, Spread
Cuisine: Israeli
Servings: 15 servings (about 2 cups)
Calories Per Serving: 56 kcal

Ingredients
  

  • 3 cups (500 g/17,6 oz) canned chickpeas, rinsed and drained
  • 1 tsp baking soda
  • 1 ½ tbsp lemon juice fresh-squeezed
  • 3 tbsp tahini good-quality
  • 1 tbsp olive oil
  • 1 medium garlic clove, minced*
  • ½ tsp ground cumin
  • sea salt
  • ground pepper
  • 4-6 tbsp water

Instructions

  • To a medium-size pot, add canned chickpeas and a teaspoon of baking soda. Cover with water and bring to boil. Let it boil on medium heat for about 10 minutes until the chickpeas are soft. Then drain and rinse the chickpeas in cold water.
  • To a high-speed blender or a food processor, add the boiled chickpeas, lemon juice, tahini, olive oil, minced garlic clove, ground cumin, a pinch of sea salt, and ground pepper, and blend at high speed for about 30 seconds until smooth. While the blender is running, add about 4 tbsp of water (use tamper accelerator stick to make it easier to blend if using a high-speed blender).
  • Taste, and add more sea salt, lemon juice if necessary. Continue blending on high speed for about 1-2 more minutes until smooth and creamy. Add more water to loosen the hummus.
  • Scrape into a bowl, top with olive oil or any garnish of your choice, and serve with pita, as desired.

Notes

*Garlic – For more flavor, use roasted garlic.

Storage:

Store the homemade hummus in an airtight container in the fridge for 3-5 days.
Please read my blog post above for tips and helpful information.
Keyword blender, chickpeas, food processor, garlic, ground cumin, lemon juice, olive oil, tahini

Nutrition Facts

Serving: 2 tbsp / Calories: 56kcal / Total Fat: 3,1g / Saturated Fat: 0,4g / Cholesterol: 0mg / Total Carbohydrate: 5,5g / Fiber: 1,6g / Sugar: 1,0g / Protein: 2,0g / Sodium: 150mg / Potassium: 44mg / Iron: 0,5mg

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