Ultracreamy Hummus. This hummus is velvety-smooth and creamy, with a satisfyingly rich, balanced flavor. The ultrasmooth, tahini-forward version of this spread is fundamental throughout the Middle East—and will forever change the way you think about hummus. This hummus is velvety-smooth and creamy, with a satisfyingly rich, balanced flavor.

Ultracreamy Hummus Vegan, gluten-free, grain-free, nut-free This is one of the creamiest hummus recipes that has ever come out of my processor! The ultrasmooth, tahini-forward version of this spread is fundamental throughout the Middle East--and will forever change the way you think about hummus. This easy hummus recipe is made with canned chickpeas and tahini. You can have Ultracreamy Hummus using 9 ingredients and 17 steps. Here is how you achieve that.

Ingredients of Ultracreamy Hummus

It's 2 (15 ounce) of cans chickpeas, rinsed.
Prepare 1/2 teaspoon of baking soda.
It's 4 of garlic cloves, peeled.
It's 1/3 cup of lemon juice (2 lemons), plus extra for seasoning.
Prepare 1 teaspoon of table salt.
You need 1/4 teaspoon of ground cumin, plus extra for garnish.
You need 1/2 cup of tahini, stirred well.
Prepare 2 tablespoons of extra-virgin olive oil, plus extra for drizzling.
You need 1 tablespoon of minced fresh parsley.

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Ultracreamy Hummus instructions

Combine chickpeas, baking soda, and 6 cups water in medium saucepan and bring to boil over high heat..
Reduce heat and simmer, stirring occasionally, until chickpea skins begin to float to surface and chickpeas are creamy and very soft, 20 to 25 minutes..
While chickpeas cook, mince garlic using garlic press or rasp-style grater..
Measure out 1 tablespoon and set aside; discard remaining garlic..
Whisk lemon juice, salt, and reserved garlic together in small bowl and let sit for 10 minutes..
Strain garlic-lemon mixture through fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids..
Drain chickpeas in colander and return to saucepan..
Fill saucepan with cold water and gently swish chickpeas with your fingers to release skins..
Pour off most of water into colander to collect skins, leaving chickpeas behind in saucepan..
Repeat filling, swishing, and draining 3 or 4 times until most skins have been removed (this should yield about ¾ cup skins); discard skins..
Transfer chickpeas to colander to drain..
Set aside 2 tablespoons whole chickpeas for garnish..
Process garlic-lemon mixture, ¼ cup water, cumin, and remaining chickpeas in food processor until smooth, about 1 minute, scraping down sides of bowl as needed..
Add tahini and oil and process until hummus is smooth, creamy, and light, about 1 minute, scraping down sides of bowl as needed. (Hummus should have pourable consistency similar to yogurt. If too thick, loosen with water, adding 1 teaspoon at a time.).
Season with salt and extra lemon juice to taste..
Transfer to serving bowl and sprinkle with parsley, reserved chickpeas, and extra cumin..
Drizzle with extra oil and serve. (Hummus can be refrigerated in airtight container for up to 5 days. Let sit, covered, at room temperature for 30 minutes before serving.).

The best ever homemade hummus recipe that is so easy and healthy. How To Make Creamy Garlic Hummus. This avocado hummus is a modern twist on plain hummus and guacamole - a healthy, vegan, easy snack or appetizer that you can serve with pita or veggie chips. Making hummus at home is a good move—it's likely going to be cheaper and better-tasting than the store-bought stuff. But neither compare to that ultra-fluffy.