Creamy, lemony, and garlicky hummus, with the option of a little spice if that’s your jam. I have been making this recipe for years and every time I bring to a gathering, I am asked for the recipe.
Tips:
For Creamy Hummus, canned chickpeas will work but I have had the best luck (creamiest results) with the brand Jovial in a glass jar. I have seen them at Natural Grocers, Whole Foods, Thrive Market, and Azure standard. Or, you can order them directly through the Jovial website.
Some of my favorite ways to serve this Creamy Hummus are with a vegetable platter, smeared into a sandwich wrap, over salad, or served with some Mediterranean grilled chicken.
FAQ:
What if I don’t have a Vitamix or powerful blender?
You can use a food processor but it will not be quite as creamy. The taste will still be divine but like I mentioned, the creaminess won’t be quite as prominent.
Can I change the flavor with additional ingredients?
Yes, of course! Get creative if you want to add other flavors to this recipe. Trying roasted garlic, adding roasted jalapeño, roasted red pepper, or greek olives can change things up. The possibilities are endless!
Where can I find tahini?
I buy mine at Trader Joe’s (except for this one time in the picture above) as it’s affordable, organic, and the product tastes great. However, you can find tahini in most grocery stores.
How to make Creamy Hummus:
This is the simplest recipe to make. The hardest part is mincing the garlic so that it incorporates evenly.
First, place chickpeas, tahini, lemon juice, olive, minced garlic, sea salt, and optional chili flakes into the base of a high powered blender or food processor.
Next, mix starting on low and slowly increasing the speed of the blender to high. Then, turn off blender, scrape down sides of pitcher, and blend once again starting on low, increasing speed to high until it is creamy. Finally, transfer hummus to a serving container and enjoy!
Print
Creamy Hummus
- Total Time: 10 minutes
Ingredients
- 1 13 ounce jar of chickpeas (I prefer Jovial brand)
- 3 Tablespoons of tahini (I prefer Trader Joe’s brand but any will work)
- 2 Tablespoons of fresh squeezed lemon juice
- 1 Tablespoon of extra virgin olive oil
- 1 teaspoon of finely minced garlic
- ¾ teaspoon of sea salt
- Optional ½-1 teaspoon of chili flakes
Instructions
First, mince one teaspoon of garlic with a microplane. Add garlic to high powered blender along with chickpeas, tahini, lemon juice, extra virgin olive oil, sea salt, and optional chili flakes.
Mix starting on low and slowly increasing the speed of the blender to high. Turn off blender, scrape down sides of blender, and mix once again starting on low, increasing speed to high until it is creamy. Transfer to a serving container and enjoy with fresh cut vegetables, in a sandwich, or as a side with your Greek inspired dinner!
Notes
Notes:
I have also soaked and cooked my own chickpeas for this recipe. I like to soak one to two pounds at a time and freeze the extra with cooked chickpea water for making hummus later or adding to another recipe calling for chickpeas.
I will add a post down the road all about soaking and cooking your own beans, along with the health benefits, the money it saves, and time it saves when cooking in bulk.
- Prep Time: 10
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