There are a lot of creamy hummus recipes out there, but this is the way I always make mine. For me, it’s the perfect balance and texture. I find that hummus is a convenient staple to have in the fridge, just because it can be used in so many different things and it’s a great source of protein and healthy fats as well. Sometimes I add different spices to it too, like saffron or turmeric. There is really so much you can do with it (See the heartbeet hummus )! ☺️
How do I get the hummus to be smooth and creamy?
The baking soda method is so helpful for removing skins. I didn’t come up with this method and found it from another food blog, Cookie + Kate. The water and olive oil also help with the smoothness.
Why should I roast the garlic?
Roasting the garlic gives the creamy hummus a less harsh garlic taste, although some people like that. I prefer the roasted taste because it isn’t as bold but is still meaningful.
What else can I add to the hummus if I don’t want regular hummus?
If I’m adding spices that aren’t as spicy, I usually omit the cumin. For example, when I add saffron powder or turmeric. The turmeric is really good to add because of its unique taste and it’s anti-inflammatory. Just be sure to add some cracked pepper so the nutrients can be absorbed. If you like spice, it’s good with some crushed red pepper and a little bit of cayenne added in. Of course, sometimes I love to add in Cholula sauce, but I love adding that to pretty much everything!Print
an easy, creamy hummus recipe. goes great on toasts, sandwiches, wraps, and salads. also great with warm pita, roasted carrots, and chips. gluten-free, dairy-free + vegan.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 1 bowl(s) 1x
- 1 can of chickpeas (or 1.5 cups cooked)
- 1 tsp baking soda (optional)
- 3 tbsps cold water
- 2 garlic cloves, roasted
- 2 tsp lemon juice
- 3 tbsps tahini (2 heaping, 1 regular)
- 1/4 cup olive oil
- 1 1/4 tsp cumin
- 1/4 tsp sea salt
- preheat oven to 400 degrees.
- put the garlic with the skins left on, on the tray covered in some olive oil and sea salt
- take out the garlic after 15 minutes and remove skins, then add to blender.
- drain the can of chickpeas and put into a pot with water to cover and the baking soda (if you are not using this method just put the chickpeas straight into the blender). bring to a boil and take off the heat, strain, and rinse. the skins will be easy to peel off and this will make the hummus smoother.
- Add the remaining ingredients to the blender and blend.
You don’t have to roast the garlic if you don’t want but I loooove it roasted. You also don’t have to boil in baking soda but it will just make the texture more smooth and liquidy. I dipped roasted carrots in this hummus which I covered in olive oil, s + p and roasted for 30 min at 400 degrees. You can garnish it with whatever you’d like – I used paprika, pepper, olive oil, and micro greens. It’s also really amazing with pickles!
Keywords: creamy, hummus, easy recipe, vegan, gluten-free, dairy-free