Easy Creamy Hummus

This creamy, silky, 7 ingredient healthy hummus tastes better than store-bought. It also happens to be easier on digestion as we remove the skins which can typically cause discomfort. Once you learn how to make hummus at home, I promise you won’t go back to anything else. This Easy Creamy Hummus recipe is incredibly versatile and can be used to dip veggies with, for wraps, sandwiches, bowls, and so many other ways. It stores perfectly in the fridge, and it will be gone before you know it so I suggest you make double. The magic of this hummus is in peeling the chickpeas which creates the creamiest texture you will ever have. Hummus also spelled houmous, and is a Middle Eastern spread, or savory dish made from cooked chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika. The word hummus actually means “chickpea“ in Arabic. I hope you give this recipe a try and please let me know how you liked it in the comments.

Easy creamy hummus by the modern nonna easy creamy hummus

Easy Creamy Hummus

Themodernnonnathemodernnonna
The magic of this hummus is in peeling the chickpeas which creates the creamiest texture you will ever have. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika. I hope you give this recipe a try and please let me know how you liked it in the comments.
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Prep Time 5 mins
Servings 4

Ingredients
  

  • 1, 15 oz can of organic chickpeas you can also boil your own chickpeas
  • salt to taste
  • juice of 1/2-1 lemon depending on preference
  • 2 tablespoon olive oil
  • 2 tablespoons cold water
  • ¼ cup of tahini which is known as sesame seed butter
  • 1 minced garlic clove

Instructions
 

  • Rinse and drain a can of organic chickpeas. Gently squeeze each chickpea one by one and remove the skin. The skin will pop right off. Alternatively I have been told if you add them to a bowl with water, and rub them gently for about 2 minutes, the skin will all come off and float to the top.
  • Once the skin is removed from all of the chickpeas, add them to a food processor with the rest of the ingredients. Process on high speed until silky smooth for about a minute.
  • Feel free to add a touch more water based on the consistency you like.
  • Enjoy right away or refrigerate.

Notes

Tahini or tahina is a Middle Eastern condiment made from toasted ground hulled sesame. You can find it in the section with all the nut and seed butters. You can adjust the creamiest and texture of the hummus by adding a little bit of cold water at a time. I listed two tablespoons but please feel free to adjust.
I have been told that there’s a faster way of peeling the skin off of chickpeas, which is to soak them in a bowl of water, and rub them for about two minutes until the skins float to the top.
Alternatively a few other have said to place them between damp papertowel, gently rub and should come right off. I do it the old school way, but I will try these methods next time.
I place mine in the fridge in a glass container with the lid which lasts me about 5 days. You will know hummus has gone bad if it becomes sour. Hummus can also be frozen for up to 4 months.
However, the less time it spends in the freezer the better, since prolonged freezing can have negative effects on flavor and texture. I personally like hummus fresh.
You can use a can of organic chickpeas as listed or simply boil your own according to the package directions.
Tried this recipe?Let us know how it was!

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