creamy hummus - Lovonis Lark

How to make really Creamy Hummus?: Hummus is simple to make but getting it to a smooth and creamy consistency for me is key to a more enjoyable hummus. You can add almost anything to flavor a hummus: roasted red peppers, crushed red chilies, fresh herbs, cheese, spices…Serve the hummus with a plate of fresh veggies or add it to part of a ‘girl plate’ along with some fresh, raw veggies, add things such as: olives, walnuts or cashews, feta cheese (or whatever cheese you fancy – blue cheese is another of my staples on a girl plate), a boiled egg, a couple of medjool dates or dried apricots, a few slices of apple or pear– I love anchovies with this too but you do you. And some Lebanese bread or pita – preferably fresh and warm. This recipe can easily be doubled making it perfect for batch cooking or making ahead for a soiree.

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creamy hummus

Hummus is simple to make but getting it to a smooth and creamy consistency for me is key to a more enjoyable hummus. You can add almost anything to flavor a hummus Serve the hummus with a plate of fresh veggies or add it to part of a ‘girl plate’ along with some fresh, raw veggies, add things such as: olives, walnuts or cashews, feta cheese (or whatever cheese you fancy – blue cheese is another of my staples on a girl plate), a boiled egg, a couple of medjool dates or dried apricots, a few slices of apple or pear– I love anchovies with this too but you do you. And some Lebanese bread or pita – preferably fresh and warm. This recipe can easily be doubled.

Prep Time5

Servings: servings

Calories: 130kcal

16 oz (454g) can chickpeas, undrained
1/3 cup tahini
3 to 4 tablespoons lemon juice
1 teaspoon honey
1/4 teaspoon ground cumin
1 to 2 garlic cloves, peeled
pinch flaky sea salt and freshly ground pepper
crudités for dipping such as cucumber, carrot, pepper, radish
olive oil for drizzling

Drain the chickpeas, reserving their liquid (aqua faba). Place the chickpeas, tahini, juice, honey, cumin, garlic, salt and pepper in the bowl of a food processor and process for 1 minute until well combined and everything is chopped. Add 1/3 cup of the reserved liquid and process for 2 minutes or longer until smooth and creamy.
Spoon into a shallow serving bowl or onto a plate and swirl it with the back of a spoon to make channels. Drizzle with olive oil, sprinkle with more flaky sea salt and pepper. Serve with crudités. Makes about 1 1/3 cups. Serve at room temperature or cold. The hummus will keep in an airtight container for 5 to 6 days.

Nutrition