Smooth Hummous
Experience the ultimate creamy delight with this recipe for Smooth Hummus, your go-to dip for any occasion. This hummus achieves its signature velvety texture through a unique technique of simmering chickpeas with baking soda and using ice-cold water for blending. Enhanced with the earthy richness of tahini, the brightness of fresh lemon juice, aromatic cumin, and a subtle garlic kick, this dish is flavor-packed and irresistibly smooth. Perfect as a dip for fresh veggies, a spread for wraps, or a pairing with warm pita, this versatile recipe is easy to make in under 30 minutes and stores beautifully for days. Garnished with olive oil, paprika, and parsley, this homemade hummus is as visually stunning as it is delicious—your new favorite classic!
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Recipe Information
Ingredients
- 1 15-ounce can canned chickpeas (or cooked chickpeas, drained)
- 1 teaspoon baking soda
- 1 cup tahini (sesame paste)
- 1 large lemon (about 3 tablespoons) fresh lemon juice
- 2 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 4 tablespoons (plus extra if needed) ice-cold water
- 2 tablespoons extra-virgin olive oil
- 0.5 teaspoon (or to taste) salt
- 0.5 teaspoon paprika (optional, for garnish)
- 1 tablespoon fresh parsley (optional, chopped, for garnish)
Instructions
Rinse and drain the canned chickpeas thoroughly. To ensure a silky texture, remove the skins from the chickpeas. This can be done by gently rubbing them between your fingers or using a damp paper towel.
In a medium saucepan, combine the chickpeas with 1 teaspoon of baking soda. Toast them over medium heat for 2-3 minutes, stirring frequently. Add enough water to fully cover the chickpeas and bring to a simmer.
Cook the chickpeas for 8-10 minutes until they are very soft and tender. Drain and rinse the chickpeas again to remove any baking soda residue.
In a blender or food processor, combine the tahini, fresh lemon juice, minced garlic, ground cumin, and salt. Blend on high for 30 seconds to 1 minute until smooth and creamy.
Gradually add the warm, cooked chickpeas to the blender, blending continuously. Add the ice-cold water, one tablespoon at a time, to help the mixture become ultra-smooth. Scrape down the sides as needed.
Once the mixture reaches your desired consistency, taste and adjust the seasoning with additional salt or lemon juice if needed.
Transfer the hummus to a serving bowl and drizzle with extra-virgin olive oil. Garnish with a sprinkle of paprika and chopped fresh parsley, if desired.
Serve immediately with fresh veggies, pita bread, or crackers. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 3.6 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 7.5 mg | 41% | |
| Potassium | 469 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
