Post may contain affiliate links.
See my Affiliate Disclosure.
Making my creamy hummus recipe with roasted garlic gives you all that, plus the ability to determine how thick or thin you want your hummus to be. Plus, it has FLAVOR! No more bland or boring store-bought hummus for you.
This creamy hummus recipe is EASY. And, with the help of a high speed blender or food processor, you can make it and be enjoying it in about 5 minutes!
It’s vegan, gluten free and dairy free. You’re gonna love it!
What is Hummus?
Hummus is a smooth, creamy spread or dip made from blending chickpeas (garbanzo beans) with tahini paste, lemon and spices. The spices can be changed up to create new and exciting flavors. Plus, there are a number of add-ins that can make your creamy hummus recipe even more special and flavorful, like roasted red peppers or kalamata olives.
Hummus is common in the Middle East and Mediterranean parts of the world. However, it’s popularity has spread around the globe.
It can be used as a spread on sandwiches, burgers and pitas, it’s the “sauce” in my scrumptious
recipe and it’s a fantastic dip for raw veggies, french fries and pita chips. Gyro Pizza
Hummus can be served completely plain, drizzled with olive oil or sprinkled with parsley, paprika or sumac. You can load it up with your favorite chopped vegetables for a colorful addition to any charcuterie board. It’s also delicious with pinenuts, or crispy chickpeas added to the top.
Honestly, this roasted garlic hummus is SO good I’d eat it right off the spoon! However, you serve it, it will be a delicious favorite. The creative possibilities are limitless.
The Secret to Making Creamy Hummus
Nobody wants grainy hummus. And, contrary to what I used to think, being able to make it creamy isn’t really difficult at all.
I know all the typical questions. But, I think you may be surprised at the answers.
Do I need to peel the skins off chickpeas before making a creamy hummus recipe?
No. With a high speed blender or food processor, capable of making smoothies, it simply isn’t necessary. The machine will blend and incorporate the chickpea skins, smoothly.
You do need a blender or food processor that can operate at speeds high enough to make smoothies. If you have that, you’re set.
I have a Ninja IQ blender / food processor combo,
on Amazon. similar to this one [affiliate link] But any high speed blenders or food processors would work well.
To be considered truly high speed, you should
be looking for something with 1000 to 1500 watts of power. [affiliate link] It will be perfect for making a creamy hummus recipe, smoothies, or for crushing ice, grinding spice blends and grains, plus, SO much more than you ever imagined.
A high-speed blender/ food processor is one of my most-used kitchen appliances.
No High Speed Blender? No Problem
I don’t have a high speed blender/ food processor. Can I still make a super creamy hummus recipe in my regular blender? Absolutely! It will require one extra step, though. And then, you’ll be able to make the best creamy hummus recipe you’ve ever tasted!
Even though your canned chick peas are already cooked, take the extra 20 minutes to re-cook them in the way, outlined below, and you will get smooth creamy hummus that will blow your mind, even without a high speed blender!
Place your can of chickpeas, drained, into a medium saucepan with 1/2 teaspoon of baking soda. Cover the chick peas with cool water. You want enough to cover them by several inches.
Bring them to a boil over high heat. Then reduce the heat, to prevent them boiling over, but keep it high enough for the chickpeas to continue boiling. They should boil for 20 minutes.
The chickpeas will be swollen. Their skins will be falling off or gone and they’ll be super soft, almost mushy. The baking soda will have broken down the beans and their skins. Perfect for making a creamy hummus recipe without a high speed blender/ food processor.
Drain the chickpeas in a fine mesh strainer and they’re ready to use. No need to remove the skins.
You only need 8 ingredients to make my Creamy Hummus Recipe with Roasted Garlic.
Chick Peas ( Chickpeas or Garbanzo Beans) You can use canned chickpeas or cook dry beans, if you prefer. They both work well.
Extra Virgin Olive Oil
What is Tahini and Do I Really Need It?
You’ll find people on polar opposite sides of this question. In my opinion, a generous quantity of tahini is essential to making the best creamy hummus recipes. It not only helps with texture, but is elemental to the authentic flavor of an excellent Middle Eastern or Mediterranean style hummus.
Tahini is an oily paste made from grinding sesame seeds. It’s about the same texture as any natural nut butter. And, the flavor of tahini (tahina, in some countries) is bold, earthy and nutty. It is savory and not sweet.
The oil will separate and rise to the top in a good tahini, just like in natural nut butters. You simply have to stir it back in.
Not all tahinis are created equal. Be sure to buy a quality brand. And, tahini made from
roasted sesame seeds is usually milder in flavor than those made from raw seeds. To get the best flavor into my creamy hummus recipe, I have two favorite brands.
Most affordable is Mighty Sesame Company’s Organic Tahini (which I can buy at Walmart). It’s made from 100% organic roasted sesame seeds. No additives. The flavor is mild and consistent. I’ve had good luck with it.
My favorite high-end, flavor perfection tahini,
is a different level of delicious, though. It’s 100% sesame seeds, too. But, it’s made from Ethiopian sesame seeds. The flavor is phenomenal. Soom brand
If your tahini has an astringent or “off” taste, it’s probably gone bad. As with any product that is high in natural oils, the oil can go rancid if tahini is not stored properly. Choose a quality tahini brand that is fresh to avoid bitter, acrid flavor. And, store it in a cool dry place, away from any sources of heat. It does not require refrigeration.
What is Sumac? Can I Leave It Out?
Sumac is a delicious spice that is common in Middle Eastern cooking.
It is the dried and ground fruit of the sumac shrub. It adds a citrus-like tang to dishes. And, it’s great on meats, in salad dressings, in soups, stews or on vegetables.
It adds a delicious zing to my creamy hummus recipe! It’s not easy to find in my small-town market, so I usually order from
Amazon [affiliate link]. But, if you have good access to international foods in your store, it’s probably available.
You could omit it if you like, but I think it adds another dimension to the flavor of this creamy hummus recipe.
Even though it is a newer spice in my pantry, I find that I use it more and more to brighten flavors in new recipes. I use it in my
and have included it in a signature Mediterranean/ Middle Eastern seasoning blend I am working on. Homemade Gyro Meat
Tips for Creating the Best Creamy Hummus
Use ice cold water. Icy water blended with the tahini can create a fluffier, smoother hummus.
Blend the ingredients in a specific order. I am the WORST at this! I most often just throw everything in the food processor and go for it. However, I will confess that blending the ingredients in a specific order can create even more creamy and lush hummus.
Start with the lemon juice, tahini, and roasted garlic, first. Blend them in the food processor until they are smooth. Then add icy cold water and blend, blend, blend. The tahini mixture will get light and fluffy and even become a lighter color. Then add the chick peas and other ingredients from your creamy hummus recipe
Use fresh lemon juice and zest. Using a fresh lemon and it’s zest in your creamy hummus recipe will give it the best, brightest flavor. Bottled lemon juice can often leave dishes tasting bitter and stale.
Use – Roasted garlic is easy to make at home and it removes that sharp bite that so many people object to in raw garlic. You still get delicious garlic flavor, but it’s mellow and nutty. Delish. Roasted Garlic
Storing Creamy Hummus
While commercial brands can last as long as 10 days in the refrigerator, you won’t be adding any chemical preservatives to your recipe.
Homemade hummus, stored in the refrigerator in an airtight container, should last up to 4 days. I’ve never had to test that information because we’ve never had a batch of this Creamy Hummus recipe that lasted more than 24 or 36 hours. It gets devoured with great gusto whenever I make it.
How to Make this Creamy Hummus Recipe
begin by placing drained chickpeas and 1/2 teaspoon of baking soda in a pan. Cover the beans with cool water letting the level rise several inches above the chick peas. Boil for 20 minutes until beans are very soft. Follow the recipe as written, from Step 4. If you don’t have a high-speed blender/ food processor,
you can follow my quick and easy example and just throw ALL the ingredients, except water, into the appliance. If you do have a high speed blender/ food processor,
with just 3 Tablespoons of ice water, first, and then add more, 1 Tablespoon at a time, until you reach the consistency you like best in your creamy hummus. I prefer mine thicker than some, but you may use the full 6 Tablespoons before yours is just right. Always start
Alternate Optionblend your ingredients in a very specific order. Start with the lemon juice, tahini, and roasted garlic, first. Blend them in the food processor until they are smooth. : For the ultimate lush and creamy hummus,
3 Tablespoons of icy cold water and blend, blend, blend. The tahini mixture will get light and fluffy and may even become a lighter color. Then, add
the chickpeas and other ingredients from your creamy hummus recipe. Continue blending, adding additional water, 1 Tablespoon at a time, until the desired consistency is reached. Next, add
SO EASY! I hope you will get an opportunity to make this luscious Creamy Hummus Recipe. It’s perfect to add to charcuterie boards, to serve with movie snacks and veggie trays and for spreading on sandwiches, burgers and even pizza. Trying dipping these scrumptious
in it for a satisfying afternoon pick-me-up. Healthy snacking never tasted so good! Enjoy! Spicy Cheese Straws The Recipe
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
My creamy hummus recipe is 5-minute-simple, savory, lusciousness. You’ll wonder why you EVER bought hummus in the store. Up your snacking game with hummus and veggies, crackers, pita chips, etc. And, enjoy creamy hummus in other recipes, too, like my Gyro Pizzas. You’re gonna love it!
, drain, but reserve the liquid 1 (15 oz.) can chickpeas
, juice and zest, ( 1 large lemon 1/4 cup juice)
1/3 cup tahini, well stirred
3 cloves , minced roasted garlic
2 Tablespoons extra-virgin olive oil
1/2 teaspoon ground sumac
1/2 teaspoon ground cumin Salt, to taste
3– 6 Tablespoons ice cold water, depending on thickness you prefer
optional garnish, minced fresh parsley, sprinkle of paprika or sumac, drizzle of olive oil
If you don’t have a high-speed blender/ food processor, begin by placing drained chickpeas and 1/2 teaspoon of baking soda in a pan. Cover the beans with cool water letting the level rise several inches above the chick peas. Boil for 20 minutes until beans are very soft. Follow the recipe as written, from Step 4.
If you do have a high speed blender/ food processor, you can follow my quick and easy example and just throw ALL the ingredients, except water, into the appliance.
Always start with just 3 Tablespoons of ice water, first, and then add more, 1 Tablespoon at a time, until you reach the consistency you like best in your creamy hummus. I prefer mine thicker than some, but you may use the full 6 Tablespoons before yours is just right. Alternate Option
: For the ultimate lush and creamy hummus, blend your ingredients in a very specific order. Start with the lemon juice, tahini, and roasted garlic, first. Blend them in the food processor until they are smooth.
Then, add 3 Tablespoons of icy cold water and blend, blend, blend. The tahini mixture will get light and fluffy and may even become a lighter color.
Next, add the chickpeas and other ingredients from your creamy hummus recipe. Continue blending, adding additional water, 1 Tablespoon at a time, until the desired consistency is reached.
Prep Time: 5 minutes Cook Time: 0 minutes Category: Snacks, Dips, Condiments Method: Cold Prep Cuisine: Middle Eastern/ Mediterranean