Super creamy and smooth hummus made right at home! This hummus is fluffy and airy with a delicious nutty taste. With an irresistibly smooth texture and nodes of citrus and garlic, this could be the. best. humus. ever.
When you have earth-shattering hummus, it’s hard to forget it. My perfect batch of hummus is lusciously creamy, light and airy, with nodes of garlic and herbs. Hummus should easily glide right onto a piece of pita without weighing it down. It’s smooth, not gritty with a slightly nutty taste from tahini. THIS is the type of hummus you won’t forget. Like many things, homemade is the way to do it.
Key Elements to The BEST Creamy Hummus
Overcooked garbanzo beans (chickpeas)
Sounds really weird, I know. When the garbanzo beans are almost mushy, it’s easier to peel the skin off. We want to remove the skin before we throw the beans into the food processor to get that creamy and smooth texture
The one ingredient you can’t forget, baking soda
Yes, baking soda is used in this hummus recipe and I promise you won’t even taste it. Baking soda aids in breaking down the garbanzo beans so, again, we can achieve this silky smooth texture we’re going for
High quality tahini
Good tahini can be hard to come by. You want tahini to be on the thinner side with a little separation that goes away when you stir it up. Tahini should not look like thick peanut butter. Thick tahini can taste super chalky and lacks the oils needed to mix into the garbanzo beans. This brand is my absolute favorite. Every jar I’ve had has been thin, rich, and nutty; just how it should be.
How to Make Creamy Hummus at Home
Now that we know the key ingredients to making extra creamy hummus, let’s chat real quick about some tips when making it at home.
First, make sure you have a high-quality food processor. A high-speed blender will work as well, but you’ll need to crank it up to a high gear to achieve the same level of creaminess.
Second, we want to keep the food processor running as much as we can. This means adding ingredients to the processor while it’s running by removing the small lid on top. Allowing it to run while you add ingredients helps to make sure everything is well mixed and as fluffy as possible.
Lastly, once all the ingredients are in the food processor, let it run for a good 3 - 5 minutes. This may seem long and the hummus may look like it’s already done, but mixing it even longer only makes it creamier and fluffier.
Recipe
The BEST Creamy Hummus
Ingredients
- 15 oz garbanzo beans
- 1 clove garlic
- ½ cup cold water
- 1 tablespoon lemon juice
- 1 teaspoon baking soda
- ½ cup tahini
- ¼ teaspoon sea salt
Instructions
- Drain and rinse the garbanzo beans then pour into a pot of water and bring to a boil; reduce heat to medium and let the beans cook for another 10 - 15 minutes until soft.15 oz garbanzo beans
- Drain the beans then peel the “skin” off each bean by pinching them between your fingers (this should be easy after we cooked the beans).
- Place the peeled garbanzo beans and the garlic in a food processor and process until pureed. While the processor is running, pour in the cold water and lemon juice and continue to process until well mixed.1 clove garlic, ½ cup cold water, 1 tablespoon lemon juice
- Open the lid and scrap down the sides then add the baking soda, tahini, and sea salt and process further for 3 - 5 minutes until light and fluffy; add a tablespoon more water to make the mixture more fluffy and airy and ¼ more tahini if you prefer thicker hummus.1 teaspoon baking soda, ½ cup tahini, ¼ teaspoon sea salt
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