Best Creamy Hummus (Printable Version)
A creamy blend of chickpeas, tahini, lemon, and garlic for a fresh, flavorful spread.
# What You'll Need:
→ Legumes
01 -
1 (15 oz) can (15 oz) chickpeas, rinsed and drained
02 -
1/3 tsp baking soda
→ Condiments and Liquids
03 -
1/4 cup (4 tbsp) tahini
04 -
4 tbsp lemon juice, adjust to taste
05 -
1/4 cup cold water or plant-based milk, plus more for desired consistency
→ Spices and Flavorings
06 -
1/3 tsp salt, adjust to taste
07 -
1/4 tsp ground cumin
08 -
2-3 small cloves garlic
09 -
Paprika for garnish
10 -
Fresh parsley for garnish
# Step-by-Step Guide:
01 -
Rinse and drain canned chickpeas. Place them in a medium saucepan, cover with water, and add 1/3 teaspoon baking soda. Bring to a boil over high heat and simmer for 15 minutes until slightly soft. Drain and set aside.
02 -
Combine lemon juice, tahini, cold water (or plant-based milk), garlic, ground cumin, and salt in a food processor. Blend until smooth, pausing to scrape the sides as needed.
03 -
Add the cooked chickpeas to the food processor. Blend for 1 to 2 minutes until the mixture is very smooth, creamy, and fluffy. Add extra water as needed to achieve desired consistency.
04 -
Taste and adjust seasoning with salt, lemon juice, or cumin as preferred. Transfer to a serving dish and optionally drizzle olive oil over the top. Garnish with paprika and fresh parsley before serving.
# Additional Notes:
01 -
Soaking and boiling chickpeas with baking soda softens them, resulting in a creamier texture.