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+ servings
a white bowl with swirled hummus, parsley and paprika on top
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5 from 3 votes

Creamy Hummus

Using softly steamed chickpeas all but guarantees the creamiest textured hummus. I love plenty of tahini paste and lemon but a little less garlic than some recipes call for; feel free to adjust to your taste. You’ll need a food processor for this recipe, and you should soak the chickpeas the day before you want to make your hummus.
Prep Time10 minutes
Cook Time30 minutes
Soaking Time12 hours
Total Time12 hours 40 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean, Middle Eastern
Keyword: creamy hummus, homemade hummus, hummus
Servings: 8
Calories: 322kcal

Ingredients

  • cups dried chickpeas soaked overnight and cooked as per my how to cook chickpeas post (the chickpeas should be hot or warm to make the hummus)
  • 1 cup tahini sesame seed paste
  • 5 Tbsp lemon juice freshly squeezed, more or less to taste if necessary
  • 2 cloves garlic minced, more or less to taste if necessary
  • 6 Tbsp water ice cold; you may need a little extra
  • tsp fine salt
  • Extra virgin olive oil for serving

Instructions

  • Drain the chickpeas and place in a food processor. Process until you get a stiff paste. You may need to scrape down the sides of the bowl a couple of times to get all the chickpeas blended.
    1½ cups dried chickpeas
  • With the processor running, add the tahini, lemon juice, garlic and salt. Slowly pour in the iced water and continue mixing until you get a very smooth and creamy paste, about 4-5 minutes. This seems like a very long time but it will give you the most amazing, almost fluffy texture.
    1 cup tahini, 5 Tbsp lemon juice, 2 cloves garlic, 1¼ tsp fine salt, 6 Tbsp water
  • Transfer the hummus to a bowl and press plastic wrap directly onto the surface to stop a skin forming. You can serve straight away with a good drizzle of olive oil on top, but it tastes best after it’s sat for an hour so the flavours mellow and meld together.
    Extra virgin olive oil

Notes

  1. Hummus will keep in the fridge for up to three days. It can be frozen for up to a couple of months.
  2. If frozen, thaw the hummus overnight in the fridge and run it through the food processor briefly before serving, or give it a very good stir.
  3. Always serve hummus at room temperature for the best flavour. A drizzle of olive oil, chopped parsley and smoked paprika sprinkled over the top make a pretty and tasty addition.

Nutrition

Calories: 322kcal | Carbohydrates: 30g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Sodium: 384mg | Potassium: 479mg | Fiber: 8g | Sugar: 4g | Vitamin A: 46IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 4mg