Are you looking for a simple homemade smooth hummus recipe? Here’s my easy ultra creamy hummus. It has a great fresh flavour that takes you to the Mediterranean and makes a very nutritious and filling snack.
Why you should make this
This recipe is:
- vegan
- gluten free
- dairy free
- very easy to make
- a great addition to your meals if you’re following the principles of the Mediterranean Diet
Variations
This is a great basic hummus recipe and once mastered you can experiment by adding different flavours such as:
- chilli – add some spicy sriracha sauce, chilli powder or your favourite fresh chopped chilli to give it a kick!
- peppers – add a smokey pepper flavour by blitzing in a large roasted red pepper from a jar.
- herbs – try adding a tablespoon of pesto or a handful of your favourite fresh chopped herbs.
What to eat with ultra creamy hummus
Hummus tastes great served with:
- toasted pitta bread wedges or garlic and herb flatbreads
- Crunchy roasted chickpeas
- Easy lamb koftas
- a salad – simply thin the hummus with a little water and drizzle on as a salad dressing
The secret to very smooth hummus
One of the simplest ways to achieve the ultra creamy hummus texture that you want is to overcook your chickpeas until they are very soft.
Canned chickpeas are already cooked, but by boiling them for an extra 20 minutes before blending you will achieve next level creaminess. It really is that simple!
If you wish to create incredibly smooth hummus, you can go that one step further and peel the chickpeas by squeezing each one out of its skin or gently rubbing the chickpeas in a clean towel and discarding the skins.
If peeling your chickpeas, you only need to boil them for about 5 minutes first to loosen the skins.
FAQs
How long does hummus last?
Homemade hummus dip with keep for 5 to 7 days in an airtight container in the fridge.
Is hummus good for you?
This hummus is high in protein. It has plenty of fibre, especially if you are not discarding the chickpea skins. It is also high in vitamin B6, magnesium and iron.
Is hummus a good snack for weight loss?
Hummus can be a great snack if you’re trying to lose weight but as with everything else, it needs to be portion controlled so that you don’t consume too many calories.
Why is my hummus bland?
It is important to taste and adjust the flavour of hummus. It may need more salt, tahini or lemon juice to bring out the flavours.
What is tahini?
Tahini is a paste made from sesame seeds and salt. When added to hummus it helps to create a depth of flavour and creamy texture.
It is very similar to a nut butter and has a relatively high fat content.
Ingredients: Ultra Creamy Hummus
Chickpeas – tinned are fine for this recipe though you can use dried and cook them yourself
Garlic – a small clove is all you need as you are using it raw and too much can be overpowering
Olive oil – I use extra virgin olive oil for its flavour and nutrient profile
Tahini – try to buy good quality tahini that’s runny and not stiff
Lemon – fresh lemon juice is essential for flavour
Cumin – adds a lovely depth of flavour
Salt and pepper
Cold water – it’s best to add ice cold water to your hummus as it helps to create a creamy light texture. I prepare a jug of cold water and add plenty of ice cubes.
How to make ultra creamy hummus
- Boil your chickpeas – drain your can of chickpeas and add them to a pan of boiling water. Boil for 20 minutes.
- Drain and cool the chickpeas – drain the chickpeas using a sieve and rinse under cold water to cool them down. The chickpeas should be very soft when squeezed between your fingers
- Blitz everything – add all the ingredients, except the ice-cold water, to a food processor. Begin blending and pour in the water a little at a time until you have achieved the desired consistency.
- Taste – taste the hummus. Adjust the flavours as necessary by adding a little more lemon juice, tahini, salt or cumin. This is a very important step to great hummus.
- Serve – using a spatula, scoop the hummus into a bowl and garnish with a drizzle with olive oil, fresh chopped herbs and a pinch of paprika or cumin. Enjoy!
Optional alternative to stages 1 and 2 of the recipe
Peel the chickpeas – boil your chickpeas for just 5 minute, then drain and rinse under cold water to cool them down. Peel them by popping them out of their skins one by one, or gently rubbing a few at a time in a clean tea towel. This process takes me about 10 minutes for one can of chickpeas.
Great dishes to serve with ultra creamy hummus
Ultra Creamy Hummus
Ingredients
- 1 can chickpeas
- 1/2 tsp cumin
- Juice of 1 fresh lemon (2 to 3 tablespoons)
- 2 to 3 tbsp tahini
- 1 clove garlic, crushed
- 3/4 tsp salt
- A grind of fresh pepper
- Ice-cold water (up to 80ml)
- 1 tbsp extra virgin olive oil
- Optional toppings: a drizzle of olive oil, a pinch of paprika and fresh chopped herbs
Instructions
- Boil your chickpeas – drain your can of chickpeas and add them to a pan of boiling water. Boil for 20 minutes.
- Drain and cool the chickpeas – drain the chickpeas using a sieve and rinse under cold water to cool them down. The chickpeas should be very soft when squeezed between your fingers
- Blitz everything – add the chickpeas, garlic, cumin, lemon juice, tahini, olive oil and salt and pepper to a food processor. Begin blending and pour in the ice-cold water, a little at a time, until you have achieved the desired consistency.You may need to pause halfway through the blitzing process to scrape down the ingredients from the side of the bowl with a spatula.
- Taste – taste the hummus. Adjust the flavours as necessary by adding a little more lemon juice, tahini, salt or cumin. This is a very important step to great tasting hummus.
- Serve – using a spatula, scoop the hummus into a bowl and garnish with a drizzle with olive oil, fresh chopped herbs and a pinch of paprika or cumin. Enjoy!
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