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 the ultimate culinary chameleon, seamlessly transforming from a delectable appetizer to a nutritious component of various dishes. Its velvety texture and rich flavors make it an ideal dip for pita bread, vegetable sticks, and crackers, tantalizing taste buds at gatherings. I also love throwing hummus on bread for a great sauce or on top of salads to dress.
Nutrition Info!
But that's just the beginning – hummus's healthful profile, packed with plant-based protein and dietary fiber, elevates it as a wholesome addition to wraps, sandwiches, salads, and even as a flavorful spread on toast. A testament to its adaptability, this dip effortlessly bridges the gap between indulgence and nutrition, making it a delightful and versatile choice for every meal.
The BEST Tip to make Smooth & Creamy Hummus
A little while ago, I discovered some truly game changing hummus! It all stemmed from the best tip ever on how to make creamy, fluffy hummus at home. 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, which, is even healthier for you! It's a trick that I didn't believe could work at first. But after trying this again and again I've realized this is 100% the key to a deliciously creamy hummus. It not only makes it oil-free (you can't even tell), it also is the thickest hummus I've ever made.
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! […]