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    Home » Holidays » Ramadan Recipes » Suhoor » Traditional Creamy Hummus

    Traditional Creamy Hummus

    5 from 4 votes
    June 23, 2020 (last updated January 16, 2022) by Amina Al-Saigh

    Jump to Recipe Print Recipe

    This post may contain affiliate links.

    Hummus is probably the most famous Middle Eastern recipe on the internet. It's being made all over the world and re-invented in creative ways. But the BEST way to have it is the super traditional way. Trust me. A common misconception people may have is that homemade creamy hummus is difficult or it takes time. WRONG. It's so so quick and tastes ten times better than the store bought stuff. Trust your girl on this one.

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

    All you really need for the creamiest hummus is a food processor. Although, I know that back in the day, people used to make it using a mortar and pestle or just using any utensil and good old muscle strength (cool video here showing how to make it the traditional way if you don't have a food processor).

    As for the ingredients, of course, it's the usual suspects. Garlic, tahini, lemon juice, salt, olive oil and cooked chickpeas. That's how I make mine 99% of the time. There is 1% of the time when I like to go rogue and throw in something different to experiment, which is fun too. But let's keep this creamy hummus pretty traditional, shall we?

    Tips for making a delicious creamy hummus

    • Use dry chickpeas that have been soaked overnight which will double in size. YES you can use canned chickpeas, you'll get good hummus. But if you would *just* listen to me and take 2 minutes of your time and soak some the night before, it's SO much better! Okay you also need a few more minutes to cook them too. Oops. Still worth it though!
    • Cook the chickpeas in a pressure cooker or Instant pot for quicker cooking time. After the chickpeas are soaked I pressure cook them for 5 minutes to get perfectly soft and creamy chickpeas
    • In the food processor, process the garlic first to get it nice and fine and ensure it breaks down before add the rest of the ingredients
    • Peel the chickpeas to make it even more of a creamy hummus. I do NOT do this. It doesn't make a difference to the taste, and I'm a busy mom. Time is of the essence. And taste is king! But if you are really uptight about the creaminess of your hummus.... I suggest you do this.
    • Allow everything to process for at least 3-5 minutes to get it all nice and smooth

    That's it folks! The only time consuming part of this whole process is cooking the chickpeas. And that can easily be solved with a pressure cooker. So really... you have no excuse. Oh and by the way, it stays in the fridge for a week no problem!

    I sense some homemade creamy hummus is coming your way! I've convinced you right? Good for you. Leave me a comment if you try it!

    For more Middle Eastern recipes, check out:

    • The Best Tabouli Salad
    • Best Ful Medames (Egyptian Beans)
    • Easy Sheet Pan Chicken Shawarma
    • Beef Kofta Recipe
    Creamy hummus served in a bowl and garnished with chickpeas parsley and lemon wedges

    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.
    5 from 4 votes
    Print Pin Rate
    Course: Dip
    Cuisine: middle eastern
    Keyword: Creamy Hummus, Hummus
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Servings: 4 cups
    Author: Amina Al-Saigh

    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
    Tried this Recipe? Pin it for Later!Mention @HungryPaprikas or tag #HungryPaprikas!
    « Vegan Mediterranean Pasta Salad
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      Comments

    1. Sandi says

      November 12, 2022 at 3:08 pm

      Hi Amina - I don't have a pressure cooker so how long would the chickpeas take to cook otherwise? Many thanks!

      Reply
    2. Jacenda says

      December 07, 2020 at 1:37 am

      hello AMINA, I really appreciate your efforts, the way you research a recipe and then share it with us. I tried in my kitchen the same procedure you discussed for creamy hummus in your blog, the taste is amazing.

      Reply
      • Amina says

        December 10, 2020 at 2:12 am

        Hi Jacenda! I am so glad that the hummus turned out great for you, and I appreciate your feedback! Thank you!

        Reply
    3. Sana says

      October 30, 2020 at 2:59 pm

      5 stars
      Made this twice and super yummy!

      Reply
      • Amina says

        November 04, 2020 at 4:01 am

        Thanks so much Sana!

        Reply
    4. Haya says

      July 09, 2020 at 11:50 am

      5 stars
      Super easy and delicious recipe! I tried this recipe recently and it turned out a winner! I’m glad to have an easy and healthy snack option for the family.
      I ended up sharing some portions with 2 other families too!

      Reply
      • Amina says

        August 13, 2020 at 5:24 am

        Thank you so much for the lovely review Haya and so glad to hear you enjoyed it. 🙂

        Reply

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    ABOUT ME

    Hi friend! I'm Amina, a wife and busy mother of two. And I know you're super busy too. I'm here to help you figure out dinner for your family with my easy, quick, and Middle Eastern inspired recipes. Hope you enjoy your stay - and please - have a look around and get in touch!

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