Easy, Smooth Hummus Recipe
Originally published May 10, 2020. Updated on 9/10/2021
I know, if you've made hummus before, you're probably thinking that "easy" and "smooth" probably can't apply to the same recipe.
Either it's easy and not smooth - canned, dumped into a food processor - or it's NOT easy, but smooth - peeling the chickpeas, maybe even soaking and cooking dried ones along with the peeling!
I've been sitting on this recipe for over 7 years now... whoops. Have been meaning to blog it the whole time, just kept getting distracted.
Back in the early days of my gluten-free cooking, I ended up buying a fair amount of garbanzo bean flour.
I very quickly decided that the only thing I really liked it for was battering / deep frying... which I don't do a ton of.
I had a lot of chickpea flour, and not much to do with it!
One night, I was making hummus as I normally do - from canned beans.
I've never really been happy with the texture with that method, but hey - it's quick, easy, and provides instant gratification.
I was thinking about how nice it would be to make a smooth hummus, and thought of that flour.
I wondered if it would be possible to reconstitute the flour - finely ground beans - with hot water, to create a smooth hummus.
It worked beautifully, and it's been pretty much the only way I've made hummus, since.
Sorry for holding out on you all this time!
Optional Hummus Toppings
Hummus is great on its own, but can always be dressed up a bit. Here are a few suggestions to try, either alone or mixed and matched:
Caramelized Onions, chopped or pureed
Roasted Garlic, chopped or pureed
Roasted Red Peppers, chopped or pureed
How to Make Easy, Smooth Hummus
Whisk together chickpea flour and about half of the water, until it's a thick paste.
Add remaining water, continue to whisk until smooth. I'll warn you now - it'll look SO thin, you will doubt that it could ever turn into hummus. Don't worry!
Bring to a boil, reduce heat and allow to simmer until thickened, about 5 minutes.
Once you’re happy with the texture, remove from heat and allow to cool slightly as you proceed.
In a food processor, blitz tahini and lemon juice for 1 minute. Add garlic and olive oil, blitz for one more minute.
Add chickpea mixture, blitz for 1 more minute. If mixture is too thick, add water a little bit at a time until it reaches desired texture.
Alternately, you can skip the food processor, and just whisk the remaining ingredients in. This will not be as smooth as if you use a food processor
Season with salt to taste.
Serve with a drizzle of olive oil on top, as well as any toppings you would like.
A Note on Liquid
As written, this recipe produces a great hummus, with the brand of chickpea flour I use.
... but it can definitely vary with brand, humidity and personal preference.
I recommend starting with the suggested water amount, and seeing how you like the thickness. More water can be added at any point, should you want a thinner hummus.
If you don’t fully reconstitute the flour, your hummus can thicken or even solidify when it cools.
If this happens, simply add a little more water while heating and stirring, until it’s smooth.
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Easy, Smooth Hummus
- 1 cup Chickpea / Garbanzo Bean Flour
- 2.25 cups Water
- ⅓ cup Tahini
- Juice of 1 Lemon
- 2-3 Garlic Cloves crushed
- ¼ cup Olive Oil plus more for serving
- Toppings Optional*
- Whisk together chickpea flour and about half of the water, until it's a thick paste. Add remaining water, continue to whisk until smooth. Bring to a boil, reduce heat and allow to simmer for 2 minutes. Once time is up, remove from heat and allow to cool slightly as you proceed:
- In a food processor, blitz tahini and lemon juice for 1 minute. Add garlic and olive oil, blitz for one more minute.
- Add chickpea mixture, blitz for 1 more minute. If mixture is too thick, add water a little bit at a time until it reaches desired texture.
- Season with salt to taste.
- Serve with a drizzle of olive oil on top, as well as any toppings you would like.