This recipe for the MOST creamy homemade hummus is way better than anything you will buy at the store.

There’s a trick to getting the creamiest homemade hummus. I’ve been making hummus for years, but I’ve been making it wrong all this time, and I have to share this awesome tip with you. The trick to the most creamy hummus, is to start with dried chickpeas (or garbanzo beans… if that’s what you call them). If you use canned chickpeas, you just won’t get the same creamy texture. To get really soft and creamy chickpeas, you basically soak them in your slow cooker overnight and the skins will fall right off.

Dried Chickpeas in a slow cooker:

What you need:

2 cups (1 pound) chick peas
7 cups of water
1 teaspoon real salt
1/4 teaspoon baking soda

How to cook dried chickpeas:

Place the chickpeas, water, salt and baking soda in a large slow cooker.
Cover and cook on low heat for 8 to 9 hours (or overnight) until tender.
Drain, cool and move all of them to a new container and store in the fridge until you are ready to use them. If you’d like, you can just eat them plain here or add them to your favorite salad or recipe. You’ll probably want to salt them a bit. You’ll have to try one and taste the difference for yourself! They’re so much more creamy in texture…making really creamy hummus!

What does the addition of the baking soda do?

Baking Soda helps raise the PH levels of the water while the dried chick peas slowly cook in the slow cooker overnight. The result of this addition is key for the most creamy hummus.

Can you cook dried chick peas in your instant pot?

You can, but we don’t recommend it. It tends to overcook the chick peas resulting in a big mushy mess and it will clog the vent of the instant pot.

Do you need to remove the skins from chickpeas to make hummus?

No. The tedious step of removing all the individual skins off of each tiny chick pea is not necessary when making hummus. We’ve found that letting it puree longer in your food processor is the key to the most creamy homemade hummus. So good news…you can skip this step!

Okay, here’s our favorite hummus recipe. You’ll need a good food processor. We love our Kitchenaid food processor.

Ingredients for Creamy Hummus:

chickpeas -dried beans (prepared as listed above) or use canned chickpeas (make sure to drain and rinse)
garlic minced – garlic is a key ingredients for hummus
cumin – we love the addition of cumin in hummus
fine sea salt is good here
lemon juice freshly squeezed (fresh is best here)
water
tahini stirred well before adding (tahini is a sesame seed paste…you can find it near the peanut butter)
extra-virgin olive oil plus extra for serving
smoked paprika (for a garnish at the end)

That’s it! Now it’s up to you on what type of things and flavors you’d like to add to it and what you’d like to dip into it. You’ll have to try making hummus from dried beans, you’ll never go back to canned beans again.

What to serve with Hummus:

pita chips
cauliflower
carrots
celery
broccoli
use hummus as a sandwich spread
great with avocado toast

The Creamiest Homemade Hummus

How to make the most creamy homemade hummus.

Author Kami | NoBiggie.net

Ingredients

2 cups chickpeas as prepared from dried beans
1/2 teaspoon garlic minced
1/2 teaspoon cumin
1 1/2 teaspoons kosher salt
5 tablespoons lemon juice freshly squeezed
1/4 cup water
1/3 cup tahini stirred well before adding (tahini is a sesame seed paste...you can find it near the peanut butter)
1/4 cup extra-virgin olive oil plus extra for serving
1 tablespoon pinenuts *optional garnish

Instructions

Place the chickpeas, garlic, and kosher salt in the bowl of your food processor. Process for 15 to 20 seconds. Stop and scrape down the sides of the bowl, and process for another 15 to 20 seconds.
Add the lemon juice and water. Continue to process for another 20 seconds. Now add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, slowly drizzle in the olive oil.
To serve, transfer the hummus to a bowl and drizzle with more olive oil and top with a sprinkle of smoked paprika and pine nuts if desired.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

Can you freeze hummus? Can you freeze cooked chick peas?

Yes! Hummus freezes great! We like to freeze it into small batches that thaw quickly and can be enjoying when you want it.
Cooked chick peas (not dry chick peas) also freeze great too. If you want to cook a big batch of dried chick peas, but make smaller batches of hummus, freezing the cooked chick peas is also a good option.