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Learn how to make Extra Smooth and Creamy Hummus at home in just 15 minutes by using a simple technique. It is made from canned chickpeas, tahini, garlic, and olive oil. So much better than store-bought. This is the best hummus recipe you’ll ever try. Vegan, Gluten-Free.
THIS HOMEMADE HUMMUS IS
- vegan
- dairy-free
- gluten-free
- healthy
- smooth
- creamy
- thick
- easy
- made with simple ingredients in 15 minutes
- better than store-bought
- classic hummus recipe
WHAT YOU NEED TO MAKE THE BEST HUMMUS
You need the following ingredients to make this extra smooth and creamy hummus at home (the exact measurements are in the recipe card below):
- Canned chickpeas – Rinse and drain the chickpeas before boiling.
- Baking soda – boiling chickpeas in baking soda is a simple technique to make super smooth and creamy hummus.
- Lemon juice – adds a tangy flavor. Use fresh-squeezed lemon juice.
- Tahini – use good-quality tahini for the best flavor.
- Olive oil – blend into the hummus to make it even more delicious, and drizzle on top when serving.
- Garlic – use fresh garlic for the classic hummus recipe. For more flavor, use roasted garlic.
- Ground cumin – adds more flavor.
- Sea salt – add as much salt as you like, depending on your taste, plus on how salty your canned chickpeas are.
- Ground pepper
- Water – adding a few tablespoons of water while mixing, helps to create a super creamy and fluffy texture.
Equipment you need:
- Medium size pot
- Strainer
- High-speed blender or food processor
HOW TO MAKE EXTRA SMOOTH AND CREAMY HUMMUS FROM CANNED CHICKPEAS
You will find the instructions and ingredients list in the recipe card at the bottom of the post.
Making this hummus is super easy and comes with 2 following steps:
1. Step: Boil the chickpeas with baking soda
To a medium-size pot, add canned chickpeas and a teaspoon of baking soda. Cover with water and bring to boil. Let it boil on medium heat for about 10 minutes until the chickpeas are soft. Then drain and rinse the chickpeas in cold water.
2. Step: Blend everything in a high-speed blender until smooth and serve
To a high-speed blender or a food processor, add the boiled chickpeas, lemon juice, tahini, olive oil, minced garlic clove, ground cumin, a pinch of sea salt, and ground pepper, and blend on high speed for about 30 seconds until smooth. While the blender is running, add about 4 tbsp of water (use tamper accelerator stick to make it easier to blend if using a high-speed blender).
Taste, and add more sea salt, lemon juice if necessary. Continue blending on high speed for about 1-2 more minutes until smooth and creamy. Add more water to loosen the hummus.
Scrape into a bowl, top with olive oil or any garnish of your choice, and serve with pita, as desired.
FREQUENTLY ASKED QUESTIONS:
HOW TO STORE HOMEMADE HUMMUS?
Store the homemade hummus in an airtight container in the fridge.
HOW LONG DOES HOMEMADE HUMMUS LAST?
Homemade hummus will last in the fridge for 3-5 days.
CAN I FREEZE HUMMUS?
Yes, you can freeze hummus for up to 4 months – store it in an airtight container. To defrost it, let it thaw in the fridge overnight.
IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:
- Creamy Roasted Garlic Potato Soup
- Pumpkin Alfredo Sauce
- Crispy Tofu Nuggets
- Homemade Vegan Parmesan Cheese
If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.
EXTRA SMOOTH AND CREAMY HUMMUS
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Learn how to make Extra Smooth and Creamy Hummus at home in just 15 minutes by using a simple technique. It is made from canned chickpeas, tahini, garlic, and olive oil. So much better than store-bought. This is the best hummus recipe you’ll ever try. Vegan, Gluten-Free.
Print Recipe Pin Recipe
Course: Appetizer, Basics, Dip, Spread
Cuisine: Israeli
Diet: Gluten Free, Vegan
Yield: 15 servings (about 2 cups)
Calories: 56kcal
Author: Plantiful Bakery
Ingredients
- 3 cups (500 g/17,6 oz) canned chickpeas, rinsed and drained
- 1 tsp baking soda
- 1 ½ tbsp lemon juice, fresh-squeezed
- 3 tbsp tahini, good-quality
- 1 tbsp olive oil
- 1 medium garlic clove, minced*
- ½ tsp ground cumin
- sea salt
- ground pepper
- 4-6 tbsp water
Instructions
To a medium-size pot, add canned chickpeas and a teaspoon of baking soda. Cover with water and bring to boil. Let it boil on medium heat for about 10 minutes until the chickpeas are soft. Then drain and rinse the chickpeas in cold water.
To a high-speed blender or a food processor, add the boiled chickpeas, lemon juice, tahini, olive oil, minced garlic clove, ground cumin, a pinch of sea salt, and ground pepper, and blend at high speed for about 30 seconds until smooth. While the blender is running, add about 4 tbsp of water (use tamper accelerator stick to make it easier to blend if using a high-speed blender).
Taste, and add more sea salt, lemon juice if necessary. Continue blending on high speed for about 1-2 more minutes until smooth and creamy. Add more water to loosen the hummus.
Scrape into a bowl, top with olive oil or any garnish of your choice, and serve with pita, as desired.
Notes
*Garlic – For more flavor, use roasted garlic.
Storage:
Store the homemade hummus in an airtight container in the fridge for 3-5 days.
Please read my blog post above for tips and helpful information.
Nutrition
Calories: 56kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!
Nutrition Facts
Serving: 2 tbsp / Calories: 56kcal / Total Fat: 3,1g / Saturated Fat: 0,4g / Cholesterol: 0mg / Total Carbohydrate: 5,5g / Fiber: 1,6g / Sugar: 1,0g / Protein: 2,0g / Sodium: 150mg / Potassium: 44mg / Iron: 0,5mg
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