Creamy Classic Hummus (Tips and Shortcuts Included)

This is a no-fail recipe for the Perfectly Creamy Classic Hummus. I make this smooth and mellow dip using this tried-and-tested recipe, and it has been appreciated by my friends and family members.

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Hummus is a creamy dish made with soaked and cooked chickpeas. In its plain form, it is mildly flavoured with some garlic, lemon juice, Tahini (Sesame and Olive Oil paste), and a little roasted cumin.

Tip: I don’t always have Tahini or Roasted Cumin Powder at home and so in this recipe, I have used a shortcut of first pulsing together sesame seeds with roasted cumin seeds, and then adding the rest of the ingredients. The result is the same as the traditional Hummus.

Other Hummus Variations You Can Try

I love this classic version and have also made any number of variations of Hummus by adding:

• Sun-dried tomatoes
• Sumac
• Roasted beetroot
• Roasted red bell-pepper
• Chilli and Coriander
• Thai flavours

Then there are other variations of Hummus in which I have swapped chickpeas with:

• Black Chickpeas
• Red Kidney Beans

Adapting Hummus for a Renal Diet

Please note that I am not a trained dietician and you should consult your dietician before using this recipe.

Hummus is a relatively safe dish to add to a renal diet for people with low to moderate levels of Kidney disease.

• I soak and cook the chickpeas in lots of water. I soak the dried chickpeas in 10 portions of warm water, throw away the water after the chickpeas have soaked well, and then add 5 portions of water before cooking the chickpeas.
• I do not use canned and/or pre-cooked chickpeas.
• I reduce salt and sometimes increase the lemon juice.

Hummus is not recommended for people with advanced Chronic Kidney Disease, and especially if a person is undergoing dialysis.

How to Make Creamy Hummus

1. Getting the Chickpeas Ready
   1. Wash 1/2 cup dried chickpeas well and then soak them in 1.5 cups of water for at least 6 hours.
   2. After the chickpeas have soaked well, drain all the water and add 1 cup of fresh water.
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   3. Now, pressure cook the soaked chickpeas for 3 or 4 whistles till they are cooked but firm.
   4. Drain all the water from the chickpeas.
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   5. Roasting the Cumin Seeds
      1. Over low heat, dry roast 1/2 tsp cumin seeds till they start to change colour and become aromatic.
   6. Making the Hummus
      1. Grind 2 tsp sesame and 1/2 tsp roasted cumin seeds to a fine powder.
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      2. To the ground powder, add 2 cloves garlic, 2 tsp olive oil and 3 tsp lemon juice, and some salt.
      3. Grind for a few seconds till you get a thick paste.
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      4. Now add the cooked chickpeas and 2 tbsp ice-cold water.
      5. Pulse till the chickpeas become a thick paste.
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      6. Next, add 2 tsp olive oil and some ice-cold water, and grind again till you get a creamy paste. Add as much ice-cold water as is needed to get a creamy paste.
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      7. Transfer the Hummus into a bowl and drizzle 2 tsp of olive oil on the surface. Hummus dries out easily so always 
      8. Sprinkle the chilli powder.
      9. Serving Ideas
         1. Serve with Lavash.
         2. Serve with Vegetable Crudites.
         3. Serve with Pita.
         4. Serve with Falafel.

Tips

• Do not overcook the chickpeas. The chickpeas should be firmer in consistency than when they are cooked for chole.
• Do cover the surface of the hummus with olive oil else it tends to dry out.
• You could use hummus as a dip to accompany salads or chips.
• You can refrigerate hummus and it will last for about a week.

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I had first posted this recipe in June 2013 and have updated it so many years later with better pics and instructions. 🙂