How To Make Simple Creamy Homemade Hummus

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A can of chickpeas turned into the creamiest and tastiest fluffy hummus!

Don’t know how to make THE best homemade hummus to serve to your guests, or as a quick snack to go along with crunchy veggies? This has become one of my favourite recipes to make in the kitchen because it not only is incredibly flavourful but is also so easy and quick to make!

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Homemade Hummus
Homemade Hummus

Unfortunately, I don’t remember the first time I were introduced to hummus, but I know there has never been a time I wouldn’t say I liked it. I’ve tried and tested so many different kinds of hummus over the years, but I find that the secret ingredient to make it incredible is to make it yourself truly!

I love that I am in control of the ingredients I put into the food I make. Often when you buy hummus from a supermarket, there can be a lot of different ingredients and preservatives in it to make it last longer, even for some of the healthiest and most popular ones.

So get ready to make the easiest and most flavourful hummus of your life! So although there’s a lot of incredible store-bought hummus out there that I like and do buy from time to time.

I think that with a can of chickpeas and a few ingredients, you can probably make it quicker than you would be going out to buy it. As mentioned, there are a few secrets when it comes to making delicious hummus!

I’ve tried a lot of methods along the way; cooking the chickpeas myself (instead of buying them), overcooking them, undercooking them and adding so many different spices to make it the best hummus out there, that would both save me time going to the stores, but also not fall short on the flavours.

So I am so happy to share this recipe with you today, as it is the one I love and keep going back to when I am in the food for some hummus.

Homemade Hummus
Homemade Hummus

WHAT YOU NEED TO MAKE HUMMUS

Chickpeas

Whether you want to do it the hard way or easy way is up to you. But the quickest and easiest way to make delicious hummus is to buy a can of cooked chickpeas.

If you want them to be extra mushy (which I have found adds an even better fluffy texture to the hummus), then you can always boil them for a little longer before you pour them into your blender. The softer the chickpeas, the better the hummus! Here are the chickpeas I love to use.

Lemon juice

Rarely have I seen hummus without the use of lemon juice. My favourite kind of hummus always consists of the sour flavours you can add to the mixture.

It’s just the best, in my opinion! If you want that sour goodness, too, then use freshly squeezed lemon juice! You can pretty much pour as much of the lemon juice in there as you’d like yourself (remember to taste-test a few times).

However, I’ve also had the experience of what too much lemon juice can do to an otherwise excellent hummus recipe, and suddenly the fluffy deliciousness it was supposed to turn into a soggy mess, and that’s not fun for anyone. So, add it in moderation!

Tahini 

Tahini is a complex product because there are so many different variations, and you can taste the difference very quickly depending on which one you get. Store-bought is the way to go for a hummus recipe, though, unless you don’t mind making it yourself, but that will be a recipe for another time!

In the meantime, I always use this tahini when I am making hummus, and it is delicious and has never failed to deliver its promises!

Spices

The cumin and paprika are what put this hummus into a whole other level. The cumin adds subtle flavours but is also a common spice to use when making hummus. The paprika makes the most significant difference, as this adds the incredible smokey flavour I love. 

Water

The use of water in this hummus recipe is another standard practice to meet all of the ingredients together. However, make sure you use really cold water, as the colder the water, the easier it will be to blend for the tahini and chickpeas while also giving it the beautiful combined colour.

Garlic

To bring the garlic flavour even more forward in the hummus, I like to cook them for about 30 minutes in the oven (while being whole) and not cut them up or crush them just before adding them to the hummus mixture.

It is an incredible trick I’ve learned along my journey, and it is something I will never stir away from (unless I learn an even better trick, that is, of course 😉 )

Olive oil

Lastly, not least importantly… The olive oil. Not everyone swears by this trick to good hummus.

But I find that adding a dash of olive oil into the mixture and on top of the hummus after it’s blended and ready to serve adds another dimension of creaminess. I simply wouldn’t go without it!

HOW TO MAKE THIS RECIPE 

Homemade Hummus
Homemade Hummus

Simple Creamy Homemade Hummus

Incredibly soft, yummy and smooth hummus!
5 from 1 vote
Author Vegan Boards
Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Course Appetizer, Side Dish, Snack
Cuisine Middle East

Equipment

  • Oven
  • Food processor
  • Bowl

Ingredients

  • 2 heads of garlic (or 1 large one)
  • 2 tbsp extra virgin olive oil
  • 1 can drained chickpeas
  • 1/2 lemon (juiced)
  • 80 grams tahini
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 3-4 tbsp cold water
  • 1 handful chives finely chopped
  • 3/4 tsp smoked paprika

Instructions

  • Pre-heat oven to 220c to roast garlic 
  • Chop the tops of the garlic so you reveal the garlic cloves. Then place on some tin foil and add 1 tbsp of the olive oil and salt over them. Then wrap the garlic up so no heat can escape from them. 
  • Place garlic in the oven for about 30 minutes until soft, then unwrap the garlic and once cooled using your fingers squeeze all of the garlic cloves out (you can also use utensils if needed). 
  • Add the chickpeas, roasted garlic, lemon juice, tahini and 2 tbsp of water to a blender or food processor and mix until chunky but chopped. Now add another 1 tsp of salt, cumin, remainder of olive oil and 1-2 tbsp of water and mix until smooth and creamy. 
  • Add the hummus to a bowl and mix in some chopped chives with a spoon
  • Once presented then sprinkle over the paprika and some extra chives for presentation.
  • Enjoy!

Nutrition

Nutrition Facts
Simple Creamy Homemade Hummus
Amount per Serving
Calories
746
% Daily Value*
Fat
 
71
g
109
%
Saturated Fat
 
10
g
63
%
Polyunsaturated Fat
 
22
g
Monounsaturated Fat
 
37
g
Sodium
 
1195
mg
52
%
Potassium
 
506
mg
14
%
Carbohydrates
 
24
g
8
%
Fiber
 
6
g
25
%
Sugar
 
2
g
2
%
Protein
 
15
g
30
%
Vitamin A
 
991
IU
20
%
Vitamin C
 
34
mg
41
%
Calcium
 
144
mg
14
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

How To Store Any Leftovers From This Recipe

The leftovers from this hummus can be stored in a container of any kind and last for 3-4 days.

WHY I LOVE THIS RECIPE 

  • My secret ingredients and methods used.
  • The unique smokey, sour flavour 
  • The creaminess and fluffy texture
  • The beautiful colour of the hummus
  • The versatility, ease and quickness of making it!

I hope you will enjoy this recipe as much as I did creating, eating and sharing it.

More Middle Eastern Recipes To Try

Did you make this recipe?

If you tried this curry, please leave a comment and let me know how much you enjoyed it! You can also tag Vegan_Boards on Instagram!

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