This easy to make, creamy, delicious hummus is absolutely game changing for your dip game! The best part, it only requires a few ingredients and comes together in 10 minutes!
Hummus is one of my favorite dishes to eat, and thus it's a staple in my kitchen to make. For me, I love this hummus because of it's creamy texture and also the fact that it subs water for oil and you can't even tell. It's perfect for dipping pita, veggies, crackers, and being the base to many loaded veggie dishes. It's also fabulous as a base to certain salad dressings!
Nutrition Info!
Hummus' base is chickpeas, which pack in some protein and fiber, elevating any wrap, sandwich, or salad you're pairing with it. Since it has no oil inside the dish, it also doesn't sit poorly in your stomach and means you can snack all afternoon long on it! The tahini provides healthy fats and adds to the creamy texture.
The BEST Tip to make Smooth & Creamy Hummus
For many years now, I've been using this one game changing tip with my hummus that has turned it from okay to creamy and mouthwatering. The secret: add ice water! The coldness of the water helps create the fluffiness and thickness of this recipe. Adding water also makes this hummus oil free, allowing it to not sit as poorly in your stomach or cause any type of inflammation! What I do is put some water with ice in the freezer before I gather any ingredients for the recipe, then as I'm making the recipe, the water has time to get even colder. I do still enjoy adding some oil on top to add some depth to the dish and added flavor, but you don't have to if ya don't want to.
Looking for a nice companion to this dip? Check out this vegan tzatziki dip! Everyone loves a good dip, you may as well make multiple if you're hosting and having a mezze board!
Creamy Hummus
Equipment
- 1 Food Processor (or blender)
Ingredients
- 1 can Chickpeas Drained and rinses
- ¾ cup Tahini
- 2 oz Lemon juice Roughly ½ a lemon, squeezed
- 1 clove Garlic
- ¾ teaspoon Cumin
- 1 ½ teaspoon Salt
- ½ - ¾ cup Ice Water
Instructions
- Put the garlic clove, lemon juice, tahini, salt, and cumin in a food processor (or blender) and process (about 1 min). Then pour in the ice water a bit at a time through the top of the processor while it is still running until the hummus starts to look lighter in color (about 1-2 mins).
- Add the rinsed and drained chickpeas to the processor and process for about 2-3 minutes until everything is combined. You may need to scrape the sides of the bowl to ensure everything is incorporated.
- Enjoy, it's that easy!
Let me know what you think about this NYTimes inspired recipe in the comments!
[…] If you’re feeling more savory than sweet today, check out my delicious hummus recipe! […]