Extra Creamy Hummus

This is a base hummus recipe that is very smooth and creamy. Other things can be added to it as desired. For example I have mixed in things such as cooked spinach and roasted red bell peppers. You may adjust times and liquid to make a consistency you like. I prefer a smooth but somewhat thick result, and this recipe reflects that. If you need something faster with the same flavors but not as smooth, see the Basic Hummus recipe.


Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes

Equipment Notes

  • A food processor is used for this recipe.


  • 2 (15-ounce) cans unsalted chickpeas, drained (if using dried beans, cover 1 1/2C of them in about 2in of water over them overnight)
  • 1t baking soda
  • 1/2C lemon juice
  • 1/2C tahini
  • 1 clove (about 2t) minced garlic
  • 1t ground cumin
  • 1t salt
  • 4T finishing olive oil
  • 2 – 4 small ice cubes
  • Dash ground paprika and olive oil (for serving)


  1. Place beans in a large pot and cover with water at least an inch above the beans. Agitate and massage the beans firmly with your hands. You do not want to squish the beans, but use enough pressure to knock off the skins. After a couple minutes, a number of skins should be floating on the surface which can be skimmed off and discarded. The goal is not to peel every bean, but remove some of the skins without taking too much effort. More skins will be removed during the cooking process.
  2. Drain the water from the pot and refill it with fresh water. Stir in the baking soda and bring to a boil. Keep at a light boil for 30 minutes.
  3. Remove any skins floating in the water, and drain the beans very well.
  4. Combine the tahini and lemon juice in the food processor and process for 1 minute. Scrape the sides and bottom of the bowl then process for 30 seconds more.
  5. Add the minced garlic, cumin, salt and beans to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl then process another 1 minute.
  6. (Optional) Add any additional ingredients such as spinach and process for about 30 seconds.
  7. While the food processor is still running, slowly drizzle in the olive oil.
  8. Continue running the food processor and add an ice cube every 30 seconds until the hummus is the consistency you want. I usually use 2 – 3 cubes about 1 1/2in square.
  9. (Optional) Top with a drizzle of oil and a sprinkle of paprika when served.


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