My secret creamiest hummus recipe and this Hummus better than store bought. I must say this is the best hummus recipe ever.
I have got this creamiest hummus recipe from my friend who makes hummus regularly. One of the key ingredients is Tahini Recipe. in Hummus. You can check the recipe for Tahini in Mywaytocook if you do not have Tahini ready.
Please allow me to give a little introduction with short FAQ to those who never tasted hummus before.
“It’s a famous Middle Eastern dip or spread. Basically Its blend of cooked chickpeas, Tahini, olive oil, and garlic. “
Why it is called Hummus? It’s an Arabic word which means Chickpeas.
Any health benefits? Oh yes, it is full of Vitamin C, Iron, and Vitamin B6.
Please must try this best hummus recipe if you have never tasted it before or never tried at home before. Why I mentioned that this is the best Hummus better than store bought because we always use to buy this from cold storage. It was not only bit pricy but also test was ok until we tried to make it at home. Because of the reason we never knew that it taste that better. 🙂
I love hummus with Pita bread. That is another bread recipe that you can simply try at home. Here is the secret of making Creamiest Hummus.
Creamiest Hummus
Ingredients
- 2 cup cooked boiled chickpeas (Soaked in water overnight than boiled or steamed)
- 1 tablespoon Tahini
- 2 tablespoon of lemon juice
- 2 garlic cloves
- 2 tablespoon olive oil
- salt to taste
Instructions
- Boil or steam chickpeas.Drain chickpeas. Now here is secret for smoothest hummus remove the skins from chickpeas. I know its really really boring ..but do that if you are aiming to make Creamiest Hummus ever.
- Crush garlic cloves and add Tahini and garlic
- Add olive oil, lemon juice and salt
- Grind the mix in grinder till you get smooth paste
Notes
Below is the recipe with step by step picture
Nutrition
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I’ve tried this and must say, I did not notice a difference between skinning the peas and leaving them be. I tend to keep the ingredients in the blender for ~5 minutes (on high), and gradually feed in the necessary amount of oil to keep it going.
Hi Ila, you can add 1tbs of cumin powder, it adds nice taste :). I like your blog and your photos!
Nice tips Hanna, I will surely try this next time. Thanks for your kind comment!
It takes 8 hours?? Doing what? I was just wondering because it seems all you do it boil the chickpeas for 1 hour, and the rest isn’t that long of a process….just saying ;D Want to make sure I’m not missing something.
Gald that you asked 🙂 Actually I mentioned in my recipe ” (Soaked in water overnight than boiled or steamed)” So I basically included those hours also in prep time.
How long should I boil the chickpeas?
Dear Andrea, Add water just double as the amount of chickpeas,cover the pan with lid and simmer it approx 1 hour.
That looks seriously smooth and creamy!
Thanks Angie! 🙂
good trick! I also like to use a little non fat greek yogurt in lieu of the tahini – it is lower in fat and makes the end result super creamy :).
Thanks Gina. I will try greek yogurt next time.
How long can we store it?
Dear Kaveri, you can use it up to three days. Keep it in refrigerator.