I love hummus but I am pretty particular about it. Some have too much garlic, some have too much lemon, and most have too much tahini. And most of them are a little thick for my liking. After some recipe testing, I’ve figured out two important steps to make this Super Creamy No-Tahini Hummus.
The first few times I made homemade hummus, I didn’t process it long enough. As a result, it was pretty thick. After testing more hummus recipes, I realized that the keys to a super creamy hummus include the following:
1. Add enough liquid.
2. Keep processing. It’ll take much longer than you think!
Since this hummus doesn’t have any tahini, I added a combination of olive oil, lemon juice, and water for the liquid. It ends up being nearly ¾ cup of liquid—the perfect amount to achieve a super creamy consistency. I used a pretty neutral tasting olive oil, which is key to your hummus not taking on that flavor.
I processed it in my Cuisinart 14-Cup Food Processor for a solid 10 minutes. Every once in awhile, I stopped to scrape down the sides of the bowl. But for the most part, I just let it process. As it does that, it gets smoother and creamier.
The end result has a fluffy, mousse-like texture. It’s perfect for dipping fresh veggies (I did carrots, cucumbers, bell peppers, tomatoes, and celery). I also picked up a package of fresh pita from my local grocery store. They buy it from a local Lebanese restaurant (Chicagoans, it’s Sanabel Bakery in Albany Park). And man, is is good! It’s so fluffy and light. I wrapped it in foil and warmed it up in the oven before serving. It also toasts nicely in the toaster or toaster oven.
I also love dipping pretzels or pretzel crisps into hummus. It may be a little untraditional, but I’ve been known to eat it in place of dinner every once in awhile.
I served it with this Lemon Lentil Soup—my take on the popular soup served in Lebanese restaurants. It was the perfect meal for a chilly day!
Super Creamy No-Tahini Hummus
- 2 15 oz cans chickpeas, rinsed and drained
- 1 small garlic clove
- ¼ cup lemon juice
- ¼ cup olive oil
- 3–4 tablespoons water
- ½ teaspoon salt
- For garnish: paprika olive oil
- To serve: crudité pita, pretzels
- Place the chickpeas and the garlic clove in the bowl of a food processor. Process until smooth.
- As the food processor is running, pour the lemon juice in through the feed tube. Continue to process and pour in the olive oil.
- Follow with 3 tablespoons of water and the salt. Process for 8–10 minutes, or until the mixture is very smooth.
- Transfer the hummus to a serving dish and garnish with paprika and a drizzle of olive oil. Serve with crudité and fresh pita for dipping.