This is a no-fail recipe for the Perfect Creamy Hummus. I make this creamy dip using this recipe and it has been tried and tested by many of my friends and family members.

The Perfect Creamy Hummus
The Perfect Creamy Hummus

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.

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

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

Hummus

Recipe for the Perfect Creamy Classic Hummus

The Perfect Creamy Classic Hummus

The Perfect Creamy Hummus

I make this recipe often and it always results in the perfect creamy classic Hummus. With this recipe, you can make Hummus even if you do not have Tahini without any compromise of taste and texture.
Prep Time 5 mins
Cook Time 20 mins
Soaking Time 6 hrs
Total Time 6 hrs 25 mins
Course Accompaniment, Dinner, Lunch, Snack
Cuisine Lebanese, Middle Eastern
Servings 4 People

Equipment

  • Pressure Cooker
  • Food Processor

Ingredients
  

  • 1/2 Cup Dried Chickpeas, Chole, Kabuli Chana
  • 2 Large Cloves of Garlic
  • 1/2 tsp Cumin Seeds
  • 2 tsp Sesame Seeds
  • 6 tsp Olive Oil
  • 3 tsp Lemon Juice
  • 1/4 tsp Chilli Powder
  • Salt to Taste
  • Ice-cold water as required

Instructions
 

Preparing the Chickpeas

  • Soak 1/2 cup dried chickpeas in 1.5 cups of water for at least 6 hours.
  • Drain all the water and add 1 cup water.
  • Pressure cook for 3 or 4 whistles. The chickpeas should be cooked but firm.
  • Drain the water from the chickpeas and set aside.

Roasting the Cumin Seeds

  • Over low heat, dry roast 1/2 tsp cumin seeds till they start to change colour and become aromatic.

Making the Hummus

  • Grind 2 tsp sesame and 1/2 tsp roasted cumin seeds to a fine powder.
  • Add 2 tsp olive oil and 3 tsp lemon juice, and some salt.
  • Grind till it forms a thick paste.
  • Add the cooked chickpeas and grind to get a thick paste.
  • Add 2 tsp olive oil and some ice-cold water, and grind again.
  • Add a little more water, and grind till you get a creamy paste.
  • Transfer the Hummus into a bowl and drizzle 2 tsp of olive oil on the surface.
  • Sprinkle the chilli powder.
Keyword Classic Hummus, Creamy Hummus, Hummus, Traditional Hummus

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.
    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.
    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.
      2. To the ground powder, add 2 tsp olive oil and 3 tsp lemon juice, and some salt.
      3. Grind for a few seconds till you get a thick paste.
      4. Now add the cooked chickpeas and pulse till the chickpeas become a thick paste.
      5. 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.

      6. Transfer the Hummus into a bowl and drizzle 2 tsp of olive oil on the surface. Hummus dries out easily so always 
      7. Sprinkle the chilli powder.
      8. 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.

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

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