Desserts & Sweets

Smooth Hummus Recipe

By Emma :

Everyday Culinary Delights👩‍🍳

Smooth Hummus Recipe

Hello, dear readers! First off, I want to extend a warm thank you to everyone who’s been following along and trying out the recipes shared here. Your enthusiasm and feedback are what keep these culinary adventures going! Today, I’m thrilled to share a recipe that’s as smooth as silk and utterly delectable – my Smooth Hummus Recipe. Whether you’re a hummus aficionado or just dipping your toes into the world of spreads, this one’s for you!


Hummus, that creamy, dreamy spread, has its origins in the Middle East and has won over palates around the globe. It’s versatile, healthy, and can dress up anything from a plain pita to a fancy appetizer plate. The secret to ultra-smooth hummus isn’t just in the ingredients, but also in the technique. Let’s dive into this culinary delight that’s sure to become a staple in your kitchen!


To whip up this smooth hummus, you’ll need:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1/4 cup well-stirred tahini
  • 1 small garlic clove, minced
  • 2 tablespoons extra virgin olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • 2 to 3 tablespoons water
  • Dash of ground paprika, for serving (optional)

How to Make Smooth Hummus

  1. Prepare the Chickpeas: For the smoothest hummus, begin by removing the skins from each chickpea. This step is optional, but it ensures an ultra-creamy texture.
  2. Blend the Ingredients: In a food processor, combine the tahini and lemon juice and process for about 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This aerates the tahini, making the hummus smooth.
  3. Add the Garlic and Seasonings: Add the olive oil, minced garlic, cumin, and a pinch of salt to the whipped tahini. Process for 30 seconds, scrape the sides and bottom, and process another 30 seconds.
  4. Process the Chickpeas: Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom, then add the remaining chickpeas and continue to process until thick and quite smooth, about 1 to 2 minutes.
  5. Adjust Consistency: Most likely, the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the processor turned on, slowly add 2 to 3 tablespoons of water until you achieve the perfect smooth consistency.
  6. Taste and Serve: Taste and adjust the seasoning, adding more salt or lemon juice if needed. Serve the hummus swirled in a bowl, drizzled with more olive oil and sprinkled with paprika if desired.

Helpful Tips

  • Temperature: For the creamiest hummus, use slightly warm chickpeas. Warm chickpeas blend more smoothly and absorb flavors more readily.
  • Tahini Matters: The quality of tahini is pivotal. Look for well-stirred, smooth, and not overly bitter tahini.


  • No Tahini? No Problem: If you’re out of tahini, use a nut butter like almond or peanut butter for a different twist.
  • Add-Ins: Customize your hummus by adding roasted red peppers, caramelized onions, or herbs like cilantro or parsley for a flavor boost.

Frequently Asked Questions

  1. Can I make hummus without a food processor? Yes! A blender can work if it’s powerful enough, or you can use a hand masher for a more rustic texture.
  2. How long does homemade hummus last? Homemade hummus can be stored in the refrigerator for up to a week when kept in an airtight container.

Storage Instructions

Keep your hummus covered in the fridge and enjoy it within a week. For longer storage, you can freeze hummus for up to four months. Thaw in the fridge overnight before serving.

More Relevant Recipes

If you loved this hummus recipe, you might also enjoy:

Thank you for joining me in creating this wonderful, smooth hummus. I hope it finds a place in your recipe collection and becomes a favorite to share with friends and family. Keep experimenting and enjoy the journey of flavors!

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Smooth Hummus Recipe

Smooth Hummus Recipe

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  • Author: Emma
  • Total Time: 1 hour
  • Yield: 8 servings 1x


Welcome back to our cozy kitchen corner, where today’s recipe is as heartwarming as a hug from an old friend. I’m excited to share with you my Heavenly Cinnamon Apple Crisp, a delightful treat that promises to fill your home with the sweet scent of baked apples and cinnamon. Perfect for any season, this dessert brings comfort and joy with every spoonful!


  • 4 large apples, peeled, cored, and thinly sliced
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, chilled and diced


  1. Preheat the Oven: Start by heating your oven to 350°F (175°C).
  2. Prepare Apples: In a large mixing bowl, toss the sliced apples with granulated sugar, cinnamon, nutmeg, and lemon juice. Spread this mixture in an even layer in a greased 9-inch baking dish.
  3. Make the Topping: In another bowl, combine oats, flour, brown sugar, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Assemble and Bake: Sprinkle the oat mixture evenly over the apples. Bake in the preheated oven for about 45 minutes, or until the topping is golden brown and the apples are bubbly.
  5. Serve and Enjoy: Let it cool slightly before serving. This apple crisp is divine with a scoop of vanilla ice cream or a dollop of whipped cream!


  • Apple Variety: For best results, use a mix of sweet and tart apples, such as Honeycrisp and Granny Smith.
  • Make Ahead: You can prepare the apple base and topping a day in advance, store them separately, and assemble before baking.
  • Storage: Leftovers can be stored in the refrigerator for up to 4 days.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 295
  • Sugar: 24 g
  • Sodium: 75 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 4 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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