creamiest hummus recipe

Recipe: The Creamiest Hummus & Pita Bread

I was wondering whether to even share this recipe, as everyone has their own go-to hummus. Of course, if you’ve made hummus long enough, you’ll know that the process is nothing short of a fine art, fine-tuned by nuanced touches (see below for a trio of terrific tips!). So here goes, sharing my recipe for the creamiest hummus. Silky-smooth, it’s best served prettily swirled on your favourite plate, speckled with spices and a gallimaufry of garnishes.

Don’t forget to bake a batch of pillowy pita to pair it with. Store-bought breads after all, are no match for the cosy warmth of a basket lined with pillowy pockets of pita that are still warm from the oven!


creamiest hummus recipe

Tips For Making The Creamiest Hummus

  • Don’t use canned chickpeas! Soak dried chickpeas overnight, before boiling with a pinch of baking soda. Go ahead and overcook your chickpeas – we want them to be incredibly soft and mushy! If you can handle an extra step, peel the boiled chickpeas for the creamiest hummus!
  • Don’t forget to save the aquafaba – the water that the chickpeas were boiled in. Use your judgement (or andaaz as we say colloquially here in India) to add a few tablespoons at the time of blending to help you get to your desired consistency.
  • Ice cubes. We don’t know why it works, just that it does.
  • Garlic, tahini, fine sea salt and lemon juice are your key add-ins. While I’ve given rough measurements below, inevitably you’ll always add a bit more according to taste. A splash more lemon juice for a bit more zing, a touch more tahini for a tad more nuttiness, more salt etc!
  • Good quality extra virgin olive oil makes all the difference. Add a glug whilst blitzing together the hummus and a generous drizzle on top before serving.
  • Make this recipe for the creamiest hummus your own: finish with a flair, plating your hummus with all your favourite spices (hello za’atar) and trimmings, from fresh parsley to a scattering of olives or even pomegranate!

creamiest hummus recipe

The Creamiest Hummus & Pita Bread

Ayushi Gupta-Mehra
Salaciously-smooth, this creamy hummus is best served prettily swirled on your favourite plate, speckled with spices and a gallimaufry of garnishes. Don't forget to bake pillowy pockets of warm pita to serve alongside!
Course Main Course
Cuisine Lebanese
Servings 4

Ingredients
  

For the hummus

  • 1 cup chickpeas, soaked overnight and drained.
  • 2 – 3 tbsp tahini
  • 2 – 3 cloves of garlic
  • 3 tbsp extra virgin olive oil
  • 4 – 5 cubes of ice
  • 2 tbsp lime juice
  • sea salt (as per taste)
  • olive oil, parsley, pomegranate, spices (za’atar, sumac, paprika etc) for garnish (I get my spices from ARQA at Foodhall)

For the pita

  • tsp active dry yeast
  • 1 cup warm water
  • 2 tbsp olive oil
  • 1 tsp fine salt/ sea salt
  • 1 cup whole-wheat flour
  • cup all-purpose flour + more as required for dusting.
  • pinch of sugar

Instructions
 

For making the creamiest hummus:

  • Boil the chickpeas until soft and mushy. Pro tip: add a pinch of baking soda whilst boiling, to soften the chickpeas.
  • Drain the boiled chickpeas, reserving some of the leftover water (aquafaba) and peel the chickpea skins.
  • Blitz together the peeled chickpeas along with all of the other ingredients for the hummus (tahini, garlic, ice cubes, lime juice, salt and olive oil), as well as a few tablespoons of the reserved aquafaba. Stope to scrape the sides of the blender required.
  • Blend until smooth and then adjust according to taste/ desired consistency. If the hummus is too thick, you can also thin it down with a couple of more tablespoons of olive oil (or cold water).
  • Spread the hummus on a plate and decorate with your choice of garnishes. I usually add a glug of olive oil, followed by lots of fresh parsley, za’atar and a scattering of pomegranates!

For the pita

  • Add a pinch of sugar and warm water to a bowl. Stir in the yeast and let it stand for 10 minutes or so (this is a quick proofing test to check whether the yeast works). Once the mixture starts to froth/ bubble, you know the yeast is active (if not, then start over with new yeast).
  • Mix in the olive oil, flour and salt, stirring until combined in a shaggy mass.
  • Turn the dough out onto a lightly floured surfaced and knead lightly, bringing the dough together in a moist ball (add a bit more all-purpose flour if required, but not too much).
  • Place the moist ball of dough at the base of a large bowl and brush it all over with extra virgin olive oil. Cover the bowl lightly with a damp cloth and leave it in a warm place for an hour or two until the dough has risen and doubled in size.
  • Gently deflate the dough, quickly kneading it again before dividing and rolling it out into balls of equal sizes.
  • Let the balls of dough rest for another half an hour and then roll each ball out into thin rounds (about 1/8 inch thick). Note that the dough will shrink whilst baking.
  • Bake the pitas in a preheated oven at 250C for a few minutes on one side, before turning each over with a tong to bake for another minute on the other size. You’ll know you’re done when the pitas have gently puffed and are sporting a few brown spots. Remove from the oven and transfer the pitas onto a clean kitchen towel/ or preferably in a basket lined with a napkin so that they remain warm. Enjoy warm!
    creamiest hummus recipe
Keyword best creamy hummus, Easy Vegetarian Recipes, simple vegan recipes, simple vegetarian recipes

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