The secret to the creamiest, dreamiest hummus has finally been revealed! After years of searching and testing and failing, this fool-proof Classic Creamy Hummus is the best version you've ever had at home!
This Classic Creamy Hummus is made in a basic method with a food processor. The secret to making it super creamy at home with minimal effort is all in the order in which you run the ingredients through the food processor.
Hummus is made with basic ingredients: chickpeas, tahini, lemon juice, garlic and salt. The key is having quality ingredients that you love all on their own.
Having quality tahini makes a world of difference. After learning that the hummus at Zahav, the James Beard award-winning Israeli restaurant in Philadelphia, is made with Soom Foods brand tahini, I immediately ordered a jar and have never looked back!
The rest of the hummus recipe is super easy to pull together as long as you have a food processor.
Though I'm not big on kitchen appliances, I couldn't live without my Cuisinart Food Processor. A food processor is a kitchen necessity. It makes all sorts of things easier from making dips to pie dough to prepping vegetables.
How to Make Classic Creamy Hummus:
Start by combining some tahini and lemon juice in the food processor for 1 minute. Scrape down the sides and bottom of the bowl halfway through.
Then add in the olive oil, garlic, cumin and salt and process it again. This continuous, almost excessive feeling processing is what makes the hummus extra smooth.
Next, add in the rinsed and drained chickpeas and add them into the food processor one half at a time. Process 1 minute for each half.
At this point, the hummus should be smooth, but thick with some possible small chunks of chickpeas remaining. With the processor running, drizzle in some ice water to smooth it own. Do this very slowly, 1/2 to 1 tablespoon at a time. The hummus is ready once the consistency is ultra-smooth, but not too thin. It should stay on a piece of pita or a pretzel when scooped up.
To serve, spoon the hummus into a shallow dish and drizzle with some additional olive oil and a sprinkle of paprika or za'atar. Enjoy with warm pita, lavash, pretzels, vegetables or however else you like!
Once you've tried this technique for making hummus, you'll never go back! We typically make a batch of hummus every Sunday to snack on throughout the week.
You can get creative with seasonings by adding in roasted garlic, roasted red peppers, jalapenos, or anything else you like!
Classic Creamy Hummus Recipe
Equipment
- Food Processor
Ingredients
- 1 can (15-ounce) chickpeas
- 2 tablespoons fresh lemon juice
- 1/4 cup tahini Soom or your favorite brand
- 1 clove garlic minced
- 2 tablespoons olive oil plus more for serving
- 1/2 teaspoon cumin
- 1/2 teaspoon salt plus more to taste
- 1 to 3 tablespoons ice water
- paprika or za’atar for serving
Instructions
- Place 1/4 cup water into a small bowl and place in the freezer to get very cold.
- In a food processor fitted with an S-blade, combine the tahini and lemon juice and process for 1 minute on high. Scrape down the sides, then process for 30 seconds or more. Don’t skip this step -- it’s key for ultra creamy hummus.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 1 minute on high, scraping the sides down halfway through.
- Drain and rinse the chickpeas, then add half of them to the food processor. Process for 1 minutes, then scrape down the sides, add the remaining chickpeas to the processor, then process for 1-2 minutes on high. It should be very smooth and thick, but may still have some tiny bits of chickpeas.
- Remove the cold water from the freezer and turn the food processor on low. Add in the water 1 tablespoon at a time, up to 2-3 tablespoons until you reach a perfectly smooth consistency.
- Taste for seasoning and adjust if needed. To serve, place hummus in a shallow bowl with a drizzle of olive oil and a dash of paprika or za’atar. Store hummus in an airtight container for up to one week in the refrigerator.
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