Creamy Hummus

by | Jul 24, 2011 | Beans & Legumes, Dressings, Spreads & Sauces | 0 comments


As I try to incorporate more legumes in my diet, I’ve dusted off my hummus recipe. I have a favorite recipe from Cook’s Illustrated, but have combined a method from Vegetarian Times that takes the hummus to a creamy new level. It is a bit more involved as you cook your own garbanzo or chickpeas, but it also more frugal and you have greater control over the sodium. The trick to incredibly creamy hummus is to slightly overcook the garbanzo beans and to puree them while they are warm.

I make a big batch and we use it throughout the week in a variety of ways from wraps, dip for raw veggies, sandwich spread, etc. I’m going to try and freeze half this time to see how it does.



Creamy Hummus
Author: Sylvia Bass
  • 1/3 cup freshly squeezed lemon juice
  • ½ cup water
  • ¾ cup tahini, stirred well
  • 4 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 3 cups cooked garbanzo beans, drained and rinsed
  • 2 small garlic cloves, minced or pressed through garlic press (about 1 teaspoon)
  • 1 teaspoon table salt
  • 1 teaspoon ground cumin
  • Pinch cayenne
  1. The night before, sort and rinse 2 cups of dried garbanzo beans. Soak overnight.
  2. The next morning, rinse soaked garbanzo beans and cover with enough water to cover the beans by at least 2 inches. Bring to a boil over low-medium heat. When the beans begin boiling, skim off any foam that accumulates. Place two bay leaves in with beans, lower heat and cover. Cook for 1 – 1/2 hours until beans are soft. Put in 1 tsp of baking soda to soften. When done, turn off heat and let the beans sit for 30 minutes. Drain beans and let cool to a warm temperature.
  3. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.
  4. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 45 seconds. Scrape down bowl with rubber spatula. With machine running, add half the lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed. If it is too thick, add more water-lemon juice mixture until a desired consistency is achieved. Taste and add more seasoning to taste.
  5. Transfer hummus to serving bowl, sprinkle reserved chickpeas over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
By slightly overcooking the beans and pureeing while warm, you will achieve a very creamy hummus.


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Updated on
Mar 6, 2017

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