Creamy hummus

Creamy hummus

Total Time
10 min
5 min
5 min
For the creamiest, smoothest hummus, use a blender instead of a food processor. You’ll need to use more liquid than you might be accustomed to using, but the blender will emulsify it into the hummus, and whip everything to the lightest, fluffiest, creamiest texture. Cooking the chickpeas a few minutes in baking soda step helps to both loosen and soften the chickpea skins so that you can scoop most of them out. There's no need to remove all of them; any remaining skins will be soft enough to blend perfectly. Serve with carrot sticks and celery or pita for scooping


Canned chickpeas (garbanzo beans)

15½ oz, (1 can), undrained

Baking soda

1 tsp


¼ cup(s), stirred well before measuring

Fresh lemon juice

3 Tbsp

Extra virgin olive oil

1½ Tbsp, divided

Kosher salt

½ tsp


1 large clove(s)

Fresh parsley

1 Tbsp, chopped (optional)


¼ tsp, smoked (optional)


  1. In small saucepan, mix chickpeas with liquid and baking soda. Bring to boil over medium-high heat. Reduce heat and simmer for 3 minutes. Drain off some liquid and add enough cold water to pan to make chickpeas cool enough to handle. Swish chickpeas in pan with your hand to loosen skins. Scoop out and discard skins that float to top. (It’s fine if some skins remain.) Drain chickpeas.
  2. In blender, combine chickpeas, tahini, lemon juice, 1 tbsp oil, salt, garlic, and 1⁄4 cup water. Blend on high speed until chickpeas are completely smooth, 1 to 2 minutes, adding more water, 1 tbsp at a time, as needed if hummus is too thick. Spoon hummus onto plate or into shallow bowl. Drizzle with remaining 1⁄2 tbsp oil and sprinkle with parsley and paprika (if using).
  3. Serving size: 1⁄4 cup