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