Creamy Hummus

Homemade hummus is easy to make and so much better than store-bought. It lasts for more than a week in the fridge, but it will probably disappear in a couple of days. I love eating it as a dip for a snack, bringing to a party, or using it on a wrap, sandwich, or Mediterranean bowl.

Creamy Hummus

I found the trick to creamy hummus is to add a couple of ice cubes to the blender.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Side Dish, Snack

Servings 6

Ingredients

  

• 15 oz can of chickpeas drained
• 1/4 cup fresh lemon juice about 1 lemon
• 1 garlic clove
• 1/4 cup tahini
• 2 tbsp olive oil
• 2 tbsp crushed ice
• 1/2 tsp salt
• paprika to taste

Instructions

 

• Add drained chickpeas to a small pot and cover with water. Bring to a simmer, cover, and cook for about 15 minutes. Drain.
• As the chickpeas are cooking, add your lemon juice and garlic to the food processor. Blend until garlic is minced.
• Add in your cooked chickpeas, tahini, olive oil, and salt. Blend for a minute. Add in the crushed ice and blend until smooth, about 1-2 more minutes.
• Serve, drizzling with olive oil and a few shakes of paprika.

Notes

You can mix up this recipe by adding additional spices like cumin or make it a different flavor by adding roasted red peppers, basil, or cilantro. 

You can definitely still make this hummus recipe without simmering the chickpeas.

Serve with sugar snap peas, bell peppers, carrots, celery, cucumber, pita bread, pita chips, crackers, or pretzels.