Best Creamy Homemade Hummus Recipe (Garlic Free)
Ingredients
- 1 can unsalted chickpeas ((or dried equivalent))
- 1/4 cup tahini
- 2 tablespoons fresh lime juice
- 2-3 tablespoons extra virgin olive oil
- 1 pinch Salt and pepper to taste
- 2-4 tablespoons ice cold water (as needed for desired consistency)
Instructions
- Firstly, rinse your chickpeas (if using canned).
- Bring a pot of water to the boil and add in your chickpeas. Simmer for 5 minutes until chickpeas are warm. Take off heat and set aside.
- Next, peel the skin off of your chickpeas. You can use a clean tea towel and rub the chickpeas between them and then peel the remainder.
- Squeeze your fresh limes.
- Blend the lime juice, olive oil, ice cold water and tahini together in your blender of choice.
- Next, add the warmed chickpeas and blend. If mixture flicks up on the side use a spatula to scrape down and continue blending. Add in a tad more ice water or olive oil if needed.
- Add salt, a pinch of black pepper, and adjust flavors to your personal preference. Blend again.
- Lastly, serve. Transfer the creamy hummus to a small bowl. Drizzle with a drizzle of olive oil and sprinkle with topping of choice.
- Finally, Store. Store any leftovers in an airtight container in the refrigerator for up to a week.
Notes
Note: This is a small batch recipe, if using a large blender I would recommend doubling the recipe so that your hummus is easier to blend.
1. Use Ice Water: Adding ice-cold water while blending can make your hummus extra fluffy and smooth. It helps emulsify the tahini, resulting in a creamier texture.
2. Peel the Chickpeas: For an ultra-smooth hummus, remove the skins from the chickpeas. It’s a bit time-consuming, but it makes a noticeable difference in the texture.
3. Warm Chickpeas: Warm your chickpeas before blending. You can do this by briefly microwaving them or heating them in a pot. Warm chickpeas blend more easily and result in a creamier hummus.
4. Baking Soda Trick: If using dried chickpeas, add a teaspoon of baking soda to the cooking water. This helps break down the chickpea skins and makes them softer, leading to a smoother hummus.
5. Let Tahini Shine: Blend the tahini and lemon juice first until it becomes light and whipped. This step emulsifies the tahini, giving your hummus a lighter and creamier consistency.
6. Resting Time: Let your hummus rest for at least 30 minutes before serving. This allows the flavors to meld together and improves the taste.
7. Add Olive Oil at the End: Drizzle a bit of high-quality olive oil on top of the hummus just before serving instead of blending it all in. This adds a fresh, rich flavor with each bite.
2. Peel the Chickpeas: For an ultra-smooth hummus, remove the skins from the chickpeas. It’s a bit time-consuming, but it makes a noticeable difference in the texture.
3. Warm Chickpeas: Warm your chickpeas before blending. You can do this by briefly microwaving them or heating them in a pot. Warm chickpeas blend more easily and result in a creamier hummus.
4. Baking Soda Trick: If using dried chickpeas, add a teaspoon of baking soda to the cooking water. This helps break down the chickpea skins and makes them softer, leading to a smoother hummus.
5. Let Tahini Shine: Blend the tahini and lemon juice first until it becomes light and whipped. This step emulsifies the tahini, giving your hummus a lighter and creamier consistency.
6. Resting Time: Let your hummus rest for at least 30 minutes before serving. This allows the flavors to meld together and improves the taste.
7. Add Olive Oil at the End: Drizzle a bit of high-quality olive oil on top of the hummus just before serving instead of blending it all in. This adds a fresh, rich flavor with each bite.