Traditional Creamy Hummus
This creamy hummus is SO easy to make and much better than the store bought stuff! You just need a food processor to make this ultimate creamy dip that goes with anything.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups dry chickpeas soaked overnight (which yields about 3 cups chickpeas the next day)
- 6 cups water (to cook chickpeas)
- 1 teaspoon salt
- 2 lemons (juiced)
- 2 large garlic cloves
- 3 tablespoons olive oil
- 1/2 cup tahini
- 1/2 cup water
Instructions
- 1
Start by soaking 1 1/2 cups of dry chickpeas in water overnight
- 2
Drain and rinse the chickpeas
- 3
Cook the chickpeas in the Instant pot (or pressure cooker) for 5 minutes mins using 6 cups of water
- 4
To make the hummus, start by adding the garlic in the food processor and process
- 5
Then add all other ingredients except for the water and process for a few minutes
- 6
The last step is to add 1/2 cup of very cold water as the food processor is running. Process the mixture for at least 5 minutes to yield a creamy texture
- 7
Cool in the fridge and garnish with chickpeas, paprika, parsley and olive oil when serving