This creamy hummus recipe is so easy and fast it can be made in under 10 minutes.
Yup, this creamy hummus recipe whips up crazy fast. But that isn’t the only reason I like it. It’s the taste / texture. Fresh, bright flavorful and smooth. It is so much better than the store-bought hummus. You won’t want to buy those expensive little tubs ever again. (Even if I do say so myself.)
Oh! and did I mention it’s very thrifty too? Of course just making it yourself cuts the cost. But there’s even more ways to save.
So here is secret #1: You don’t need to use tahini. Really. You could just skip it. It does give a lovely toasted flavor to the hummus though. But this ingredient is rather pricey. What is it anyway? It’s toasted sesame paste.
I’ve purchased it in the past, but I’ve never managed to use it up before it goes out-of-date. My solution is to simply use a bit of sesame oil which I already have in the cupboard and it costs a lot less than tahini. A lot.
Using a bit of the sesame oil gives the hummus that lovely toasty flavor without the investment of tahini. Does leaving out the tahini change the texture of the hummus? No, I don’t think it does. Some folks replace the tahini with peanut butter. I’ve tried it and it’s not quite the same. You could if you wish just leave out the tahini or sesame oil or peanut butter. It’s up to you.
Here is secret #2. Try this and you’ll never make hummus any other way: Peel the chickpeas!!! Okay. I know it sounds like I just said, “Peel me a grape.” But I promise this is easy and fun. All you do after the chickpeas are drained and rinsed is to pop each one out of its skin.
Just pinch it at the chubby end of the bean and it pops right out of it’s skin. (Make sure to do this over a bowl or the blender. 🙂 ) It’s almost as much fun as bubble wrap and you just might be able to enlist the kids for this activity. It doesn’t take long and it makes a huge difference in smoothness of the hummus.
The other thing that contributes to the smoothness of the hummus in this recipe is that it’s made in a blender. (I use my little Bullet blender.) You can just blend and blend and blend until it’s the consistency you desire.
Hummus is one of those very personal recipes. You can add a bit of this or use less of that — it’s up to you. I have one more tip for my creamy hummus recipe, it is; Don’t be afraid to add a bit of water, 1-4 tablespoons, if needed to get the proper consistency. Enjoy! _ Laura
Two Secrets for Creamy Hummus Recipe
Ingredients
- 1 15 oz. can chickpeas garbanzo beans
- juice of half a lemon
- 2 T. olive oil
- 1/2-1 tsp. sesame oil opt
- 1 clove chopped garlic
- 1-4 T water opt
- 1/4 tsp sea salt
- 1/4 tsp paprika opt
Instructions
- Drain and rinse the chickpeas and peel them by popping off their skins.
- Place all the ingredients except water and paprika in blender jar. (A small, 16 oz. size jar works well.)
- Pulse the blender a few times to combine the ingredients.
- Scrape ingredients down side of blender jar and add 1 T. water.
- Blend ingredients on high for about 10 seconds and stop to scrape down jar and add another 1 T. water if the mixture is too thick to emulsify properly. Add up to 2 more tablespoons of water if needed.
- Continue to blend for up to 1 minute, till mixture is smooth and creamy.