EXTRA SMOOTH AND CREAMY HUMMUS
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.
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!