A quick and easy homemade hummus recipe that’s smooth, creamy, rich and absolutely delicious!
There’s a million and one recipes for hummus, each one claiming to be the best. So naturally I thought I’d throw my 2 pence in and show you how I make mine. Because after all, this truly is THE best hummus recipe 😉
The difference between a homemade and store-bought hummus is astonishing. I mean, slightly dramatic. I have had some nice store-bought hummus before, but truly am yet to find one as delicious as a homemade hummus. The great thing about hummus is it’s so easy to make! Let’s take a quick look at what you’ll need:
- Chickpeas – Regular canned chickpeas are all you need here.
- Tahini – This offers a nice rich and nutty flavour to the hummus. It gives that classic ‘hummus taste’, don’t skip this!
- Lemon Juice – Ensure you’re using fresh lemon juice, not the bottled stuff. Bottled lemon juice will alter the flavour too much. Also yes I am a massive food snob.
- Garlic – You’ll only need a small clove or it’ll overpower the flavour.
- Cumin – I LOVE putting ground cumin in hummus, it gives an extra kick of flavour!
- Extra Virgin Olive Oil – Alongside flavour, this gives a nice silky finish to the hummus. Also great for drizzling over at the end!
And that’s all you’ll need. This, in my opinion, is the best combination to create the most delicious hummus. Each of the 6 ingredients play their part so I don’t recommend any subs.
Whilst a lot of ingredients are similar across the board, one thing that sets apart some hummus recipes from the rest is how creamy it is. Because realistically we’re all looking for a hummus that’s ultra smooth and creamy, aren’t we? Nothing worse than a lumpy/grainy hummus!
How to make Creamy Hummus (2 tips)
One tip to getting creamy hummus is using the liquid from your can of chickpeas. When you whip chickpea brine (aka ‘Aquafaba‘) it goes really light and fluffy, almost like whipped cream. You can actually make things like meringue using chickpea brine! By adding in the chickpea brine as you blend the hummus, you create that same fluffy texture, which in turn helps create a smooth and creamy hummus.
I know this might seem fairly obvious, but another tip to getting creamy hummus is to leave the food processor to do its thing. Sometimes I blend the hummus for up to 5mins! Doing this not only ensures more of the grainy parts are blitzed, but it also warms up the hummus, making it easier to blend into a smoother texture. A decent food processor, a nice sharp blade and a good amount of blending time (scraping the sides a few times as you go) works absolute wonders!
There are numerous other tips and ‘secrets’ to getting creamy hummus, such as soaking the chickpeas in baking soda, peeling the chickpeas or boiling the chickpeas, but in my experience none of these are worth the hassle (yes, I have tried each of them). Using chickpea brine and blitzing the hummus into oblivion in my experience are the two best tips.
If you’re serving the hummus as a dip, I recommend a good drizzle of extra virgin olive oil and a few pinches of paprika/smoked paprika to serve.
Tightly cover in the fridge or freezer (thaw in fridge overnight before serving if freezing).
You can use it as a dip with pita chips, peppers, celery, carrots etc. You can use it in pitas and burgers, or of course you can use it as a spread in a sandwich! Below I’ve plonked it in a pumpkin sandwich. In all cases though make sure you serve hummus as room temp.
Alrighty, let’s tuck into the full recipe for this creamy hummus shall we?!
How to make Creamy Hummus (Full Recipe & Video)
- Food Processor
- Sieve or Colander (to drain Chickpeas)
- 1x 14oz/400g can of Chickpeas, drained (keep the liquid!)
- 3 tbsp Extra Virgin Olive Oil, plus extra to serve
- 2 heaped tbsp Tahini
- 1 Lemon, juice only (approx 2 tbsp)
- 1 small clove of Garlic
- 1/2 tsp Cumin
- 1/2 tsp Salt, or to taste
- Black Pepper, to taste
- few pinches of Paprika or Smoked Paprika, to serve
- Add chickpeas, extra virgin olive oil, lemon juice, tahini, garlic, cumin and seasoning into a food processor and turn on the motor.
- Slowly pour in chickpea brine through the funnel until you reach your desired texture (up to 1/4cup/60ml). Go steady, much easier to thin hummus than it is to thicken it.
- Keep the motor on for up to 5 mins for an extra creamy finish, stopping and scraping the sides as you go. Taste test for seasoning and adjust accordingly.
- Serve with a drizzle of extra virgin olive oil and a few pinches of paprika. Serve at room temp!
If you loved this Creamy Hummus Recipe be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below!