EASIEST EVER ULTRA-CREAMY HUMMUS

This is my (current) go-to method for ultra-creamy, dreamy hummus with just the right amount of tang, richness, and flavor. It’s super simple - like, we are using canned chickpeas babe (but with a few extra tweaks to them) and results in the creamiest hummus EVER.

This version is the base I make about weekly, it is my oldest son's obsession. He unfortunately won't eat store-bought anymore, so I don't actually have a choice but to make it constantly. He prefers plain, but I do sometimes enjoy switching up the flavors, but always start here. I’ll walk you through how I prep my chickpeas, blend them silky smooth, and turn them into a snack that rarely lasts more than a day in our fridge. I’ve also included a few fun flavor twists if you feel like playing around with different ones. 

INSTRUCTIONS

Simmer Chickpeas
Pour the chickpeas and one can of water into a saucepan. Bring to a boil, then reduce heat and simmer uncovered until most of the water has evaporated (about 12–15 minutes). This softens them for a creamier blend.

Cool + Loosen Skins
Drain and rinse chickpeas with cold water. Transfer to a bowl of fresh cold water and swish vigorously with your hands to loosen skins. Skim floating skins off with a mesh spoon. Repeat 2–3 times.

Blend the Base
Drain chickpeas and add to a food processor with tahini, olive oil, lemon juice, salt, cumin, and smoked paprika. Blend until thick and mostly smooth.

Smooth It Out
Add the ice cubes and continue to blend for 1–2 minutes until light and creamy. Add cold water 1 Tbsp at a time if needed for thinner consistency.

Serve & Garnish
Spoon into a serving bowl. Swirl the top, drizzle with olive oil, and garnish with chopped parsley and a sprinkle of smoked paprika.

Flavor Variations 

Roasted Red Pepper Hummus

Add ½ cup roasted red peppers (patted dry) to the food processor with the chickpeas and seasonings before blending. For more punch, add a pinch of cayenne. To serve - Swirl the top, drizzle with olive oil, and garnish with chopped parsley and more finely chopped roasted red peppers.

Roasted Garlic Herb Hummus

Add 2-5 cloves of roasted garlic and 1–2 Tbsp chopped fresh herbs (like parsley, dill, or basil) with the tahini and lemon juice. Blend as usual. To serve - Swirl the top, drizzle with olive oil, and garnish with chopped parsley and maybe a sprinkle of za’atar.

Olive Tapenade Hummus

Add ½ cup kalamata and/or green (patted dry) olives to the food processor with the chickpeas and seasonings before blending. To serve - Swirl the top, drizzle with olive oil, and garnish with chopped parsley and more finely chopped olives.

Storage Tips:

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Can be frozen for up to 1 month. Thaw in the fridge and re-blend with a little water or olive oil to restore texture.