Secret to the Creamiest Hummus! Better Than Store-Bought – Easy Recipe from scratch!

The Secret to the Creamiest Hummus is finally here! Once you try this easy homemade hummus recipe, you’ll never want store-bought again. This recipe is simple, smooth, and packed with flavor. With just a few pantry staples like chickpeas, tahini, olive oil, and lemon juice, you can create the creamiest hummus right in your kitchen. Plus, I’ll share my pro tips to make it ultra-smooth and delicious every single time.

Perfect as a dip, spread, or side, this hummus is a must-try! Watch the full video and learn the best tricks to make hummus better than anything you’ve ever tasted. If you love healthy and easy recipes, don’t forget to like, comment, and subscribe for more delicious content. Let me know in the comments—what’s your favorite hummus topping? Enjoy!

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🥣Ingredients:

▶️How to make Tahini

White sesame seeds – 1/2 cup(~70gm)
Olive oil – 2 to 3 tbsp, use neutral flavored oil such as vegetable oil, grape seed or a light olive oil
Pinch of salt

▶️How to cook Chickpea
✔️1/2 cup raw chickpea – soak overnight
✔️1.5 cup water
✔️1/2 tsp Salt

▶️How to cook Hummus
✔️2-3 tbsp Tahini
✔️Cooked and peeled chickpea
✔️1 Lemon – juice
✔️Salt to taste
✔️1/2 tsp Cumin powder
✔️1-2 garlic cloves
✔️2-3 tbsp Olive Oil
✔️3-4 ice cubes or cold water (as needed)

🥣METHODS:

▶️How to make TAHINI

Dry roast sesame seeds in a pan over low heat for 3-4 minutes, stirring constantly. Do not brown them.
Let them cool completely.
Transfer to a food processor/blender and blend for 1-2 minutes. Scrape the sides and continue blending.
Add olive oil (if using) and blend until you get a smooth, creamy paste.
Add salt and blend again. Tahini is ready.
Store in an airtight jar in the refrigerator for up to a month.

Enjoy your homemade tahini! Use it in hummus, salads, dips, or drizzled over roasted veggies.

▶️How to cook chickpea -(or use 1 can tinned chickpea)

Soak Chickpea for 8-12 hour or overnight
Rinse and add to the pressure cooker
Add salt and water
Pressure cook for 3-4 whistles or until cook soft
Once the pressure released, strain the water
Peel them for extra creamy hummus -it’s optional

▶️ How to cook hummus

Use a food processor or blender
Transfer tahini to the processor
Add lemon juice and blend for 1 minutes or until creamy
Scrapes the sides and blend
Add chopped garlic, cumin powder, salt and olive oil. Blend to a smooth paste.
Add cooked chickpea and blend again to until smooth paste
Add ice cubes or cold water to adjust the consistency.
Transfer to a bowl and serve with pita, chips, veggies etc
Store in an refrigerator for 3-4 days or 1 month in freezer
Enjoy home made hummus from scratch!!

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