The best recipe to make the Creamiest Hummus. A foolproof way to make the perfectly smooth hummus!
I’m going to start off by saying that I am 100% OBSESSED with hummus. I make it at least twice a week.
I became obsessed with trying to find the perfect recipe or ‘method’ to mimic a shop-bought hummus. They are always ridiculously smooth and I could not figure out why mine wasn’t?!
First I thought (and accepted) that my blender just was not good enough. I did some research and found MANY ways to make the smoothest version.
I think I tried them all.
I’m going to share the method that I think I have nailed, so that you can also make a smooth hummus EVERYONE will be impressed with.
Admittedly this is a timely process, and it does require some patience, but I promise it will be worth it!
So if you want to make the creamiest hummus – read on!
Prepping your chickpeas for the Creamiest Hummus
All you need to make the creamiest hummus is chickpeas (obviously), baking soda and hot water.
As mentioned before this technique does take time, but bare with me! You will not be sorry.
First, you’re going to want to drain and rinse your chickpeas (Remember to save the aquafaba for another recipe like my Healthy Vegan Chocolate Mousse!)
Then, toss the chickpeas in the baking soda (about 1 tbsp per can of chickpeas) and then cover with hot water. Cover the bowl and let the chickpeas soak overnight or at least 6 hours.
After soaking the chickpeas place them (along with the liquid they were soaked in) into a saucepan and bring to a boil. Lower the heat to medium and leave for about 15 minutes.
Remove the saucepan from the stove and drain and rinse the chickpeas again. Lay the chickpeas between two sheets of kitchen towel or a cloth and rub. The skins should come right off.
Separate the chickpeas from the skins and they are ready to be blended!
Use the recipe below to make a plain (but delicious) hummus or try my Roasted Red Pepper Hummus.
- 1 tin Chickpeas (see above how to prep them!)
- 2 cloves Garlic
- 1 Lemon (juice of)
- 1 tbsp Tahini
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Cumin
- 2 tbsp Cold Water (or more)
- Add the garlic and lemon juice to your blender and blend for 10 seconds, then add your tahini and olive oil and blend until it turns into a paste-like consistency.
- Add your spices and blend again.
- Then add your chickpeas and cold water and blend until smooth. You might need some more water if you like it a bit thinner.
- Serve with raw veggies, pita bread or crackers!
- Please note that in order to make the hummus really smooth you will need to follow the instructions above the recipe to prep your chickpeas! You can make this recipe without preparing your chickpeas, but it will not be as smooth!