What equipment do I need?

I make my hummus in a basic food processor and I think this is the best option - you could use a blender but you will have to add a little more liquid to get it going. Start with 1 tablespoon of water at a time.

Can I make hummus ahead of time?

You sure can! I love making a big batch of hummus and using it over the week in different ways. It’ll keep for a week in an airtight container in the fridge. Whenever I'm prepping for a party or having people over (because hummus is always on the menu at my house!) I'll always make my hummus at least a day in advance to get ahead.

What can I serve the hummus with?

The possibilities are endless with hummus! Use it as a dip with crudités or pita chips , alongside a charcuterie board , load it up with salad, roasted veggies or grilled meat for a loaded hummus plate, use it as pasta sauce, add a dollop to a Buddha bowl, use in place of mayo, on toast or bruschetta or just eat it with a spoon.

What can I top the hummus with?

Again, the possibilities are endless. I've topped this recipe with a sprinkling of dukkah (a lovely mix of pistachios, almonds, coriander seeds, cumin seeds, fennel seeds, nigella seeds, chilli flakes and salt), sumac (beautifully pink and tart) and some Aleppo pepper flakes (a lovely bright, mild chilli). You can drizzle it with chilli oil , bread dipping oil , more tahini, load it up with sundried tomatoes, roasted cherry tomatoes or just a drizzle of olive oil.

It sure is! Chickpeas are a delicious protein powerhouse, and I can never get enough of them in this recipe.

Creamy Super Smooth Hummus (Oil Free)

Description

Say hello to easy, creamy SUPER smooth, oil-free hummus that is so much more delicious than anything you can pick up at the store. It uses just FIVE ingredients and it’s vegan too.

Ingredients

Scale

For the hummus –

15oz/450g chickpeas (drained weight, from a can or jar)
1/2 teaspoon baking soda
2 teaspoons salt
1/2 cup tahini
2 garlic cloves
2 tablespoons fresh lemon juice
3 ice cubes OR 2 tablespoons ice water
2 tablespoons reserved chickpea cooking water

To garnish (these are just my suggestions – you can use whatever you have to hand here) –

1 tablespoon dukkah
1 teaspoon chilli flakes
1 teaspoon sumac
1 tablespoon chilli oil or bread dipping oil

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Instructions

Boil your chickpeas. Start by getting your chickpeas into a large pot. Add 1 teaspoon of salt and 1/2 teaspoon of baking soda, then cover them in cold water. Put the pot over medium heat and bring to the boil. Once it’s boiling, turn the heat down and let it simmer for 20 minutes, or until the chickpeas are very soft and squash easily against your spoon.
Blitz the garlic, lemon and tahini. Meanwhile, chop up your garlic cloves into large chunks, and get them into the bowl of a food processor, along with the 1/2 cup of tahini, 2 tablespoons of lemon juice and 1 teaspoon of salt. Blitz for 1 minute, until the tahini changes texture from smooth and light and becomes thicker and a little darker in colour.
Add the chickpeas and blitz. Once the chickpeas are super soft, transfer them directly from the pot into the bowl of your food processor using a slotted spoon. Add two tablespoons of the chickpea cooking water to the bowl too. If you’re using the ice cubes, add them now and then blitz for 2 minutes until the hummus is super smooth. If you’re using ice water, get the motor running then drizzle the water in and blitz for 2 minutes, until it’s super smooth. Taste, and add a little more salt and lemon juice if you think it needs it. Just be careful, it’s easy to over-salt.
Garnish and serve. Transfer to a small bowl and create a little crevice in the middle to add your garnishes. Serve with pita chips, flatbreads, crackers or smooth onto focaccia.

Notes

If you don’t have time, you can skip boiling your chickpeas – your hummus won’t be quite as smooth, but it’ll still taste delicious.

STORAGE INSTRUCTIONS: You can make the hummus in advance if you like – it will last a week in the fridge in an airtight container (but to be honest, I doubt you’ll need to store it for long!) It will thicken up a little as it sits and once it’s put in the fridge, just give it a little mix and add a tiny bit of water (a teaspoon at a time) if it needs it.

INGREDIENT NOTES: The quality of tahini vastly differs between brands – I like using Al Yaman or Belazu. Look for tahini manufactured in Palestine or Lebanon for the best quality. Switch up your garnishes to use whatever you have – fresh parsley, basil or thyme is lovely, as is za’atar and sesame seeds.

Prep Time: 5
Cook Time: 25
Category: dips
Method: food processor
Cuisine: mediterranean

Nutrition

Serving Size: 50g

Keywords: creamy hummus recipe, hummus recipe, hummus no oil, smooth hummus recipe