How can I make my hummus extra creamy without peeling chickpeas?

To achieve a creamy hummus without peeling chickpeas, cook canned or dried chickpeas with baking soda for 20 minutes (canned) or up to 1 hour (dried) until they are very soft and their skins start to loosen. This process softens the skins so they blend smoothly, eliminating the need to peel. Use a powerful blender or food processor to puree the mixture thoroughly, adding ice-cold water gradually to lighten the texture and color for a smooth, velvety finish.

What is the best way to cook dried chickpeas quickly for making hummus?

To cook dried chickpeas quickly, boil them with about 1 teaspoon of baking soda in water for 1 to 1 hour and 15 minutes until they become very soft and start to fall apart. Baking soda helps break down the chickpeas’ skins and reduces cooking time. After cooking, rinse them well before blending with other ingredients. This method avoids the need for overnight soaking and results in an ideal texture for creamy hummus.

How do I reduce the sharpness of garlic in homemade hummus?

To mellow raw garlic’s harshness, finely mince the garlic and soak it in fresh lemon juice for at least 10 to 30 minutes before mixing it into your hummus. Lemon juice neutralizes some of the garlic’s bite while preserving its flavor. This simple step results in a smoother, less pungent garlic taste that blends well with the other ingredients without overpowering them.

What type of lemon juice should I use to get the best flavor in hummus?

For the freshest and brightest flavor in hummus, always use freshly squeezed lemon juice. Store-bought lemon juice often tastes stale or acidic, which can dull the overall flavor of your hummus. Fresh lemon juice adds natural brightness and a clean citrus note that balances the creaminess of tahini and chickpeas.

How long does homemade hummus last in the fridge and can it be frozen?

Homemade hummus will keep fresh for up to one week when stored in an airtight container in the refrigerator. For longer storage, you can freeze hummus for 4 to 6 months. When freezing, avoid adding olive oil on top, and thaw it overnight in the fridge. Stir the hummus well before serving as some separation may occur during freezing.

Creamy Hummus Recipe: Easy Tips for Perfect Texture

Name: Hummus Recipe: How to Make Smooth, Creamy Hummus with Easy Tips and Variations
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: Middle Eastern
Ingredients: 1 can (15 ounces/400 grams) chickpeas, rinsed and drained, or about 1 ½ cups cooked chickpeas; ½ teaspoon baking soda (if using canned chickpeas); ¼ cup (60 ml) fresh lemon juice (from 1 ½ to 2 lemons), more to taste; 1 medium-to-large clove garlic, roughly chopped (optional; adjust or omit to taste); ½ teaspoon fine sea salt, to taste; ½ cup (120 grams) tahini; 2 to 4 tablespoons ice water or aquafaba (liquid from chickpea can), more as needed; ½ teaspoon ground cumin; 1 tablespoon extra-virgin olive oil, plus extra for garnish; Garnishes: drizzle of olive oil, a sprinkle of ground sumac, paprika, or smoked paprika, chopped fresh parsley, and reserved whole chickpeas (optional)

Description

🥙 Dive into the smooth and creamy delight of homemade hummus that’s perfect for dipping or spreading!
🧄 Bursting with fresh lemon and garlic flavors, this hummus offers a nutritious snack or appetizer option.

Ingredients

Scale

1 can (15 ounces/400 grams) chickpeas, rinsed and drained, or about 1 ½ cups cooked chickpeas
½ teaspoon baking soda (if using canned chickpeas)
¼ cup (60 ml) fresh lemon juice (from 1 ½ to 2 lemons), more to taste
1 medium-to-large clove garlic, roughly chopped (optional; adjust or omit to taste)
½ teaspoon fine sea salt, to taste
½ cup (120 grams) tahini
2 to 4 tablespoons ice water or aquafaba (liquid from chickpea can), more as needed
½ teaspoon ground cumin
1 tablespoon extra-virgin olive oil, plus extra for garnish
Garnishes: drizzle of olive oil, a sprinkle of ground sumac, paprika, or smoked paprika, chopped fresh parsley, and reserved whole chickpeas (optional)

Instructions

1. If using canned chickpeas, place them in a medium saucepan with baking soda, cover with water by several inches, and bring to a boil. Boil for about 20 minutes until chickpeas are soft and skins start to fall off. Drain and rinse under cool water. Peeling chickpeas is optional but not required for creamy texture.
2. In a food processor or blender, combine lemon juice, garlic, and salt. Process until garlic is finely chopped, then let the mixture rest for at least 10 minutes to mellow the garlic flavor.
3. Add the tahini and blend until thick and creamy, scraping down the sides as needed.
4. While blending, drizzle in 2 tablespoons of ice water or aquafaba. Blend until mixture is smooth, pale, and creamy. Add more liquid if needed to reach desired creaminess.
5. Add ground cumin and the drained chickpeas. While blending, drizzle in olive oil and blend for about 2 minutes until super smooth, scraping sides as needed. Adjust texture with additional ice water or aquafaba if necessary.
6. Taste and adjust lemon juice, salt, and garlic as preferred.
7. Transfer to a serving bowl, create decorative swooshes or a well in the center, drizzle with olive oil, and garnish with reserved chickpeas, chopped parsley, and a sprinkle of sumac or paprika.

Notes

🥄 Baking soda helps soften chickpeas and loosen skins for a smoother texture without peeling.
🌿 Use high-quality tahini, preferably from origin seeds, for authentic creaminess and flavor.
❄️ Ice-cold water or aquafaba lightens the hummus and results in a fluffier, paler texture.

Prep Time: 20 minutes
Chill Time: 1 hour
Cook Time: 20 minutes
Category: Appetizer
Method: Blending
Cuisine: Middle Eastern

Nutrition

Serving Size: 3 tablespoons
Calories: 100
Sugar: 0g
Sodium: 400mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg

Keywords: Hummus, Creamy Hummus, Easy Hummus Recipe, Hummus Variations