Homemade hummus is the best. No doubt about that.
Although I agree some store-bought brands taste great and are divinely smooth.
But one glimpse at the label says a lot: highly refined vegetables oils, preservatives, colorants, tons of salt, and sometimes even sugar (bah).
How to obtain smooth and creamy hummus (the easy way)
There are a zillion hummus recipes on the internet all using different ingredients and sharing tips to obtain the perfect texture.
From soaking, to peeling, to cooking with bicarbonate of soda,… I’ve seen and tried it all. With usually disappointing results and a big waste of my precious time.
So, here’s the powerful secret to creamy hummus: Greek yoghurt!
A few tablespoons of this ingredient will turn your hummus into the creamiest dip.
Of course a good food processor or blender is also a key factor for a smooth texture.
The perfect combination of ingredients
Most recipes of classic hummus have these ingredients in common:
- Tahini paste (sesame paste)
- Lemon juice
- Olive oil
To the above I add a few tablespoons of Greek yoghurt for extra creaminess, and a splash of tamari which replaces the salt used in most recipes and liquefies the mixture even more.
1 medium jar
- 1 1/8 cup* (220g) cooked chickpeas, drained and rinsed
- 2 tbsp. extra virgin olive oil
- 2 tbsp. tahini
- 2 tbsp. lemon
- 3 tbsp. Greek yoghurt
- 1 tbsp. tamari
- 1 clove garlic (I prefer fresh garlic if available), crushed
- 1 tsp. cumin
*Unless stated differently, my recipes are measured with US measuring cups like these ones.
- Blend all ingredients in a food processor.
- Store in an air-tight container for up to five days.