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Really easy creamy houmous recipe

Really easy creamy houmous recipe

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There's no need to take out your food processor to make this quick and easy houmous since this version gets its creamy texture from chickpea flour.

2 people made this

IngredientsServes: 16

  • 4 tablespoons tahini
  • 4 tablespoons lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground fennel seed
  • salt and ground black pepper to taste
  • 1 dash hot chilli sauce
  • 4 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 600ml water
  • 70g chickpea flour

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Mix tahini, lemon juice, cumin, fennel, salt, pepper and hot chilli sauce together in a small bowl.
  2. Heat olive oil in a large saucepan over medium heat. Cook garlic powder in the hot oil until fragrant, about 30 seconds. Pour in 350ml water. Whisk in chickpea flour until smooth. Slowly whisk in remaining 250ml water. Bring to the boil, whisking constantly. Reduce heat to low; cook and stir until mixture thickens, about 15 minutes.
  3. Scrape chickpea mixture into a large bowl using a rubber spatula. Add tahini mixture; whisk until well incorporated.


Substitute 3 cloves minced garlic for the garlic powder if desired.


If you find the texture too grainy, pass the houmous through a sieve before serving.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by leff

We'd all love a blenderless hummus recipe. Alas, this is not it. The problem is that the moment the chickpea flour touches the hot liquid it seizes up. No amount of whisking unclumped them. I thought about blending it anyway, but i fear it was too late.-13 Oct 2017

How to Make the Best Smooth & Creamy Hummus

When chickpeas are softened perfectly for hummus, they should mash easily with your thumb.

So just how do you soften chickpeas to make creamy hummus?

It's easy, especially when you use canned chickpeas like I do. You can certainly use and cook fresh chickpeas to make hummus, but I find canned ones to be just so convenient.

To soften canned chickpeas, pour the contents of a 15-ounce can of chickpeas, undrained, into a small saucepan. Add 1/4 cup water, bring everything to a boil, and then simmer for 15 to 20 minutes.

For truly silky smooth hummus, it's also important to remove and discard the chickpea skins.

Many of the skins will come loose during the simmering process - just let the chickpeas cool for a few minutes, then look for the loose skins and grab them out. And you can stop right there with chickpea skin removal if you'd like (and truthfully, I usually do).

But if you want to get the skins off each and every chickpea (which will result in the absolute creamiest hummus), pick up each chickpea and gently pinch to slip off the skin. Or, place the chickpeas in a wire mesh strainer and rub them gently against the strainer sides to rub the skins off.

Tahini is the ground sesame seed paste that brings the characteristic nutty flavor to hummus. Some people love it and some people, well, don't. The amount used in hummus can be varied to suit your personal taste - I personally love the rich flavor it brings to hummus. But if you don't love it so much, just use less.

Where do you find tahini in the grocery store, you ask? Look for it near the peanut butters or in the ethnic foods section of the grocery store - I've seen it in either of these places, depending on the store. Or if you prefer, you can even make your own homemade tahini with just two simple ingredients.

Why do you whip the tahini? Because that's the first step in incorporating air into the hummus as its made. And incorporating air is one of the three secrets to making the best smooth and creamy hummus.

Place 1/4 cup to 1/2 cup tahini, in the work bowl of a food processor. Add a clove of garlic, fresh lemon juice, and some kosher salt. Process everything for 1 full minute. Scrape down the sides of the bowl, and then process everything again for 30 to 45 seconds more.


An authentic style hummus recipe, perfect for dipping and spreading! Can be made with our without tahini, and ready in about 5 minutes!

  • Author:Julie | The Simple Veganista
  • Prep Time: 15 min
  • Total Time: 15 min
  • Yield: Makes 1 ½ cups 1 x
  • Category: Condiment
  • Method: food processor
  • Cuisine: Mediterranean
  • Diet: Vegan


  • 1 can (15oz) chickpeas (garbanzo beans), drained and rinsed or 1 ½ cups cooked
  • 4 tablespoons tahini
  • ¼ cup water (+ 2 tablespoons as needed)
  • 1 – 2 garlic cloves or 1 teaspoon garlic powder
  • juice of 1 or 2 lemons, to taste
  • ½ teaspoon cumin
  • 1 tablespoon roasted pine nuts, optional
  • generous pinch of himalayan salt, or to taste


Place all ingredients in food processor and blend until desired consistency. Taste for flavor adding anything here and there that you like….garlic, lemon, salt, cumin.

Depending on the size of your lemons or how many you used, you may like to add the extra 2 tablespoons of water for slightly thinner consistency.

Serve with toppings of choice or plain. I have garnished here with chickpeas, sesame seeds, chopped parsley, a drizzle of olive oil and a dash of smoked paprika.

Store in airtight container in refrigerator for up to one week or so.


You can use 2 tablespoon tahini + 2 tablespoon extra virgin olive oil if you like. Alternately, use all olive oil, omitting the tahini all together and still have a great hummus. Keep in mind the olive oil will slightly color the hummus, but not in a bad way.

For ultra creamy hummus, peel the chickpeas before blending.

Did you make this recipe?

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Basic 2-step super easy recipe for the perfect homemade hummus

To prepare this easy homemade hummus recipe, all you really have to do is put all the ingredients into a steel blade food processor and pulse until smooth and creamy. Don’t forget to have a taste and adjust the seasoning to your liking. Remember that once the ingredients are in they can’t get out, so it’s best to adjust seasonings at the end.

Tip: If you have an aversion to garlic, start using half the amount this hummus recipe calls for, have a taste and add some more at the end.


Fridge: Hummus is best stored in an airtight container in the fridge for up to 3-5 days.

Freezer: You can freeze hummus up to 3-4 months in an airtight container. Put it in the fridge to thaw, and mix well before eating!

Will Hummus Make Me Gassy?

Like other legumes, chickpeas (A.K.A. garbanzo beans) may cause gas if you are not used to eating them. 💨

If you find that hummus is making you gassy or bloated, try eating just a little at a time. Your stomach will adjust to accommodate your new favorite snack.

Can I Leave the Tahini Out?

Some people may want to skip the tahini if you are following a super low-fat diet or simply don't like the taste. This recipe will still be delicious if you don't add the tahini.

Adding Other Flavors

You can add spices to your preference. Cumin is a great addition to hummus. More ideas: everything bagel seasoning, chili powder, extra garlic, olives, spinach, etc.

You can even use half chickpeas, half black beans, and some taco seasoning to go for more of a southwest-style oil-free hummus.

Hummus is easy to garnish or add flavor to. A little experimenting will help you find out what you like best. Some delicious options are: chopped parsley, paprika, pine nuts, chopped olives, or diced, roasted red bell pepper.

Some popular hummus flavors are garlic, roasted garlic and roasted red bell pepper. Here is how you can make them:

  • Garlic Hummus: To make garlic hummus, add 4-6 extra cloves of garlic to the recipe and blend in thoroughly with the rest of the ingredients.
  • Roasted Garlic Hummus: For roasted garlic hummus, start by roasting your garlic. This is done by cutting the off the top or narrow end of a bulb of garlic, then drizzling with olive oil. Wrap that in aluminum foil, and roast in 400 degree Fahrenheit oven for 30-40 minutes. This tones down the garlic in terms of strength, and alters the flavor. Swap the whole bulb of garlic out for the two cloves in the original recipe. It is delicious!
  • Roasted Red Bell Pepper: To make this flavor of hummus, you will start by either roasting a red bell pepper or buying a jar of roasted red bell pepper. A 12 ounce jar contains about one full red bell pepper. Drain the jar and add it to the original recipe with the garbanzo beans and blend thoroughly.

If you love hummus, you might also like some of these other delicious dip recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

  • 1 (15 ounce) can no-salt-added chickpeas
  • 1 ripe avocado, halved and pitted
  • 1 cup fresh cilantro leaves
  • ¼ cup tahini
  • ¼ cup extra-virgin olive oil
  • ¼ cup lemon juice
  • 1 clove garlic
  • 1 teaspoon ground cumin
  • ½ teaspoon salt

Drain chickpeas, reserving 2 tablespoons of the liquid. Transfer the chickpeas and the reserved liquid to a food processor. Add avocado, cilantro, tahini, oil, lemon juice, garlic, cumin and salt. Puree until very smooth. Serve with veggie chips, pita chips or crudités.

    1. Place chickpeas in a medium pot and cover with water by 1". Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.
    2. Transfer chickpeas to a food processor. Add garlic, lemon juice, tahini, salt, and 2 Tbsp. reserved cooking liquid and process for a full 5 minutes (set a timer for this) until creamy and smooth. If at any point the hummus appears dry or very thick, add cooking liquid 1 Tbsp. at a time. With the motor running, stream in oil and process just until combined. Transfer to a medium bowl and drizzle with more oil.
    3. Do Ahead: Hummus can be made 5 days ahead. Let cool, then cover and chill.

    This Recipe is Featured In:

    How To Make Homemade Hummus

    First things first, don’t spend time chopping your garlic and risk losing a finger. Throw it in the food processor and let it do all the work. Remember, this is Shane & Simple.

    Not, “Shane & Complicated” or “Shane & Gifted” or “Shane & I must be a hero so my wife will think I’m awesome at everything.”

    Next, add your lemon juice and tahini and blend until you get a paste.

    Stop and scrape the bottom and sides of the food processor after blending for 30-45 seconds. Go ahead and prepare yourself because you’re going to be doing a lot of stopping and scraping.

    You’re also going to add your cumin at this point and process a bit more.

    Pour in one can of your chickpeas and process until smooth. Yes, once again stop and scrape everything and add your second can of chickpeas along with your soy sauce, vinegar, and salt if you’re using any. And, start blending!

    At this point, just stand back and allow the food processor to do all the work. You may want to add some of the reserve chickpea juice until you get you’re desired consistency. I tend to like a “thicker” hummus.

    And, there you have it! The BEST Creamy Smooth Oil-Free Homemade Hummus recipe. The results are nothing short of amazing, if I do say so myself. AND, NO OIL!

    If you like hummus you’ll love this recipe because it’s…

    So, maybe you like hummus but want to do something a little more creative with your chickpeas. Well, you’re in luck. Check out my Chipotle Chickpea Tacos or Chocolate Peanut Butter Hummus. I’m sure you’ll find something that tickles your fancy.

    Be sure and let me know if you try this recipe! Leave a comment, take a picture, post it on Instagram and tag the photo #shaneandsimple so I can see your dish. If you want to be kept up to speed on all that’s going down with Shane & Simple and my latest recipes – SUBSCRIBE HERE!

    How to Make Hummus From Scratch at Home

    Making hummus at home from scratch is a very simple process summarized as follows: first you soak chickpeas overnight, rinse with fresh water, boil for about an hour, then while still hot mash them in a food processor with Tahini paste, garlic, some salt and lemon juice for a few minutes and voila!

    Serve hot with a drizzle of quality olive oil along a side of salted cucumber pickles, chili pickles, olives and some greens such as mint, green peppers and onions.

    Below is a photo of a Hummus plate I had at the Dannoun Restaurant in Tripoli, Lebanon. Dannoun makes the best Hummus ever, hands-down! They have their own special way of making it extremely smooth and they of course serve it hot with freshly baked pita bread.

    Watch the video: Saltkaramel sauce - nem og super lækker opskrift (July 2022).


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