Creamy Hummus

garbanzo beans, hummus
Delicious creamy hummus topped with toasted pine nuts, olive oil, paprika and parsley.

Stop what you are doing right this second and grab a bag of garbanzo beans and take them for a soak! Seriously, you NEED to make this hummus right away and you will thank me. I have strived to get the super creamy hummus many, many times. I will say, that having a very high powered blender or food processor is key, I recently got a Wolf Blender and couldn’t be happier with it! If you don’t have one, definitely invest in one that you can use for dips, soups, spreads and smoothies. It’s worth it! I made this batch with a full pound of dry garbanzo beans, that is A LOT of hummus (8 prepared cups), you can certainly cut the recipe in half for a smaller batch (you can adjust the serving size below), if you’re a die hard hummus fan, this big batch will serve you well and you can also freeze it and take out when you’d like some on hand. I recommend freezing in small containers, see notes below. 

I grew up eating hummus, so basically before it was cool and popular. What’s not to love? Garlic, lemon, creamy beans, and tahini, it’s a superfood like none other! I’m glad it’s gained popularity and people have come to realize how amazing it really is for you. There are so many variations to making hummus, some that don’t even require chickpeas! This is a VERY classic Mediterranean version, nothing fancy, just simple ingredients that meld together so incredibly well. The key to this recipe is tahini, many recipes call for adding olive oil to the hummus mixture itself, traditionally it is just used to top the hummus. The tahini is what gives it that creamy texture and depth of flavor, so be sure you are using good quality tahini when preparing. This process of preparing the beans is very specific to making hummus, this creates a very, very soft bean that is perfect for hummus. If you’re preparing garbanzo beans for salads or anything else, these will be too soft. 

There are definitely shortcuts to making hummus but the classic way includes an overnight soak then cooking to ensure very soft and creamy hummus. Another trick is adding baking soda to your garbanzo beans to help them soften even more, it changes the pH in the water creating a better environment for the skins to soften. The baking soda also helps to reduce the gas that beans will generally give you, bonus! With all these great tips and tricks, you are just a few hours away from beautiful and delicious hummus and you will NEVER go back to store bought. 

I hope you enjoy this hummus recipe as much as my family does. Remember, eating healthy and balanced doesn’t need to be expensive. A bag of beans goes a long way and is a great way to enhance your family’s diet and menu. As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

Garbanzo beans soaking
Get your garbanzo beans soaking in a large bowl of cold water, cover about 2″ and add in 1 tsp baking soda. Let sit overnight.

 

Boiling garbanzo beans
Day 2, drain your garbanzo beans that were soaking and give them a rinse. Transfer to a large pot, cover with water and add in 1 bay leaf and 4 cloves of peeled garlic and final teaspoon of baking soda. 

 

Garbanzo Beans
Be sure to skim the white stuff that comes to the top of the pot while boiling. Skim and boil for about 45 minutes to an hour.

 

Garbanzo Beans, hummus
Once your beans are super soft and skimmed, drain and remove bay leaf. It should be very soft.

 

Garbanzo beans, hummus

 

garbanzo beans, hummus
Finally, begin blending. You’ll add your tahini, lemon juice, ice cubes, water and beans together into your high powered blender to process. See full details below.

 

garbanzo beans, hummus
Check out that creamy texture!

 

garbanzo beans, hummus
Top generously with olive oil, pine nuts, paprika, parsley or whatever else you’d like. Enjoy with pita or pita chips on a sandwich or just as is!

 

Print Recipe
Creamy Hummus
garbanzo beans, hummus
Course Side Dish
Cuisine Lebanese
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 8 hours
Servings
cups
Course Side Dish
Cuisine Lebanese
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 8 hours
Servings
cups
garbanzo beans, hummus
Instructions
Preparing the beans
  1. The night before you want to make your hummus, soak your dry beans in a large bowl filled with the beans and water to cover the beans about 2". You'll want to leave room for them to expand. Add 1 tsp of your baking soda to this mixture and let sit 8 hours or overnight.
Making Hummus
  1. Drain your soaked beans and give them a quick rinse.
  2. Add beans to a large pot, fill with water to cover the beans about 2" or more. Add in your bay leave and 3 cloves of peeled garlic and your additional teaspoon of baking soda.
  3. Bring beans to a boil on medium-high heat, continuously skimming the top foam.
  4. Continue this process for 45 minutes to an hour on medium-high heat.
  5. Once the beans are soft, drain (you can reserve the liquid if you'd like, this is aquafaba which is used in place of eggs in many dishes). Remove the bay leaf, keep the garlic cloves with the beans.
  6. In a high powered blender or food processor, add your ice cubes, remaining 6 garlic cloves, tahini, half of your water and half of your lemon. Blend. Be sure to remove the cap on your blender or food processor if you are processing hot food. I place a towel loosely on the top.
  7. Add in half of your garbanzo bean mixture, blend.
  8. Add in your remaining water, lemon and garbanzo beans. Blend.
  9. Taste and add in salt and any additional lemon (to taste).
  10. Scoop out into dish, and top with your adornments. Enjoy with pita bread or chips.
Recipe Notes

Hummus can be frozen in a freezer safe container, top with a thin layer of olive oil on top, seal and can be stored for up to 4 months. Remove from freezer and place in fridge when ready to use. 

 

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