Hummus is the epitome of easy, heart-healthy Mediterranean food, but have you ever wished for a version so creamy it could rival a fine spreadable cheese?
This extra-smooth hummus recipe is where simplicity meets sophistication. This easy dish transforms pantry staples into a silky, nutty masterpiece with minimal effort, making it perfect for busy weekdays or casual gatherings.
Why This Hummus Recipe Stands Out
Extra-smooth hummus is all about achieving that perfect balance of creaminess and flavor, and this recipe delivers on every front. The use of tahini as a central ingredient elevates the texture, while subtle additions like fresh lemon juice and garlic ensure a vibrant and authentic Mediterranean taste.
What’s more, cooking the chickpeas until soft creates the ideal base for an effortlessly smooth puree. Whether you’re entertaining or meal-prepping, this hummus is bound to impress.
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Tips for the Best Creamy Hummus
If you’re wondering how to make this food even more irresistible, here are some tips:
- Cook Chickpeas Thoroughly: Overcooking the chickpeas—especially in a pressure cooker—makes them incredibly soft, ensuring a smooth blend.
- Adjust the Tahini Ratio: Love a nuttier flavor? Add an extra tablespoon of tahini for more richness.
- Ice Water for Creaminess: Blending the tahini with a few tablespoons of ice water enhances its silky consistency.
- Extra Flavor Boost: A drizzle of olive oil and a sprinkle of smoked paprika add depth and visual appeal.
Easy Variations to Try
This hummus recipe is versatile enough to fit different dietary needs and preferences. Here are some ways you can adapt it:
- Vegan-Friendly: The recipe is naturally vegan, making it a great choice for plant-based diets.
- Low-Calorie Alternative: Replace some tahini with plain Greek yogurt for a lighter option.
- Nutty Twist: Blend in roasted pumpkin seeds (pepitas) for a unique flavor profile.
- Spicy Kick: Add a pinch of cayenne or chili oil for those who enjoy heat.
Perfect Pairings & Serving Ideas
This extra-smooth hummus shines on its own but becomes even better with the right accompaniments. Serve it alongside warm pita bread, fresh naan, or a platter of crunchy vegetables like carrots and cucumbers.
For a Mediterranean-inspired charcuterie board, pair it with olives, roasted red peppers, and a selection of cheeses. Don’t forget to top your hummus with a drizzle of olive oil and toasted pine nuts for that signature Mediterranean flair.
Meal Prep Made Simple
Hummus is not only easy to make but also an excellent choice for meal prep. Store it in an airtight container in the refrigerator, and it will stay fresh for up to a week.
Use it as a spread for sandwiches, a base for wraps, or a topping for grain bowls. The possibilities are endless, making it a versatile addition to your weekly menu.
Why You’ll Love This Easy Recipe
This extra-smooth hummus recipe is more than just food; it’s a celebration of Mediterranean simplicity and flavor. With just a handful of ingredients and a few easy steps, you’ll have a delicious, creamy dip that’s as versatile as it is satisfying.
Try it today, and enjoy a taste of the Mediterranean from the comfort of your own kitchen!
Extra-Smooth Hummus
Equipment
- Pressure cooker or stovetop pot
- Food processor or high-speed blender
Ingredients
- 2 14-ounce cans chickpeas
- 2 garlic cloves smashed
- ¼ teaspoon ground cumin
- Juice of 1 lemon plus more as needed
- ½ cup tahini
- 2 tablespoons extra-virgin olive oil plus more for serving
- Flaky sea salt to taste
- Toasted pine nuts for serving (optional)
- Pepita Version: Substitute 1½ cups shelled and roasted pumpkin seeds (pepitas) for the tahini.
Instructions
Pressure Cooker Method (10 minutes + additional time to come to pressure):
- Combine the chickpeas, the liquid from the cans, and the garlic in the pressure cooker. Lock the lid, set to high pressure, and cook for 10 minutes. Release the pressure naturally or quickly, then open the lid.
- Reserve ½ cup of the cooking liquid. Drain the rest and transfer the chickpeas and garlic to a food processor. Pulse for about 3 minutes until mostly smooth.
- Add the cumin, lemon juice, tahini (or pepita paste), and olive oil. Blend for 1 minute. Gradually add the reserved cooking liquid, 1 tablespoon at a time, until the desired consistency is achieved. Season with flaky sea salt to taste.
- Serve the hummus in a bowl with a drizzle of olive oil and toasted pine nuts, if desired.
Stovetop Method (30 minutes):
- In a large pot, combine the chickpeas, the liquid from the cans, and the garlic. Cook over medium-high heat until the chickpeas fall apart, about 20–30 minutes.
- Proceed with the same steps as for the pressure cooker method.
Notes
- For extra flavor, garnish with a sprinkle of smoky paprika or a handful of roasted pumpkin seeds.
- Store in an airtight container in the refrigerator for up to 1 week.
- Adjust lemon juice or salt to balance the hummus to your taste.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.