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Creamy hummus served in a bowl and garnished with chickpeas parsley and lemon wedges
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Traditional Creamy Hummus

This creamy hummus is SO easy to make and much better than the store bought stuff! You just need a food processor to make this ultimate creamy dip that goes with anything.
Course Dip
Cuisine middle eastern
Keyword Creamy Hummus, Hummus
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 cups

Ingredients

  • 1.5 cups dry chickpeas soaked overnight which yields about 3 cups chickpeas the next day
  • 6 cups water to cook chickpeas
  • 1 tsp salt
  • Juice of 2 lemons
  • 2 large garlic cloves
  • 3 tbsp olive oil
  • ½ cup tahini
  • ½ cup water

Instructions

  • Start by soaking 1.5 cups of dry chickpeas in water overnight
  • Drain and rinse the chickpeas
  • Cook the chickpeas in the Instant pot (or pressure cooker) for 5 minutes mins using 6 cups of water
  • To make the hummus, start by adding the garlic in the food processor and process
  • Then add all other ingredients except for the water and process for a few minutes
  • The last step is to add ½ cup of very cold water as the food processor is running. Process the mixture for at least 5 minutes to yield a creamy texture
  • Cool in the fridge and garnish with chickpeas, paprika, parsley and olive oil when serving

Notes

  • You can use canned chickpeas. However dry chickpeas yield a superior flavor
  • You can also adjust the flavor to your liking (some like it garlic-y, some like it lemon-y)
  • Store in the fridge in an air tight container up to a week