Ever wonder how to make super creamy hummus, very easily? I had a wild idea a while ago, and it WORKS. Try out my Easy, Smooth Hummus Recipe!
Originally published May 10, 2020. Updated on 9/10/2021
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!
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!
Need a lower carb version? Try my Keto Hummus!
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:
Smoked Paprika
Za’atar
Lemon Zest
Feta, crumbled
Parsley, chopped
Pine Nuts
Caramelized Onions, chopped or pureed
Roasted Garlic, chopped or pureed
Roasted Red Peppers, chopped or pureed
Kalamata Olives
How to Make Easy, Smooth Hummus
In a medium pot, whisk together chickpea flour and about half of the water, until it's a thick paste.
Add remaining water, continue to whisk until smooth.
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 over medium high heat.
Once boiling, reduce heat to low, 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.
More Healthy Snacks
Looking for more guilt-free snacking? I've got you.
Beet Green Chips
Homemade BCAA Gummies
How to Make Kale Chips
Porter's Yogurt & Ice Cream Topping
Roasted Chickpeas
Tart Cherry & Apple Cider Vinegar Gummies
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Easy, Smooth Hummus
Ingredients
- 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
- Salt
- Toppings Optional*
Instructions
- In a medium pot, 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 over medium high heat.Once boiling, reduce heat to low, and allow to simmer until thickened, about 5 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.
Debra
Yum....and just like you said: easy and smooth!
Xena
Fabulous! Great way to use up my big bag of Gram Flour. How long do you think it's safe to keep in the fridge once made? I like to do batch cooking at weekends 🙂
Marie Porter
Probably a week?
Karen
This recipe was so easy. Thanks for experimenting with chickpea flour! My hummus came out light and almost fluffy, with a mild flavor. I really like it. I'm sure it will be different each time I make it. There's so much, I'm going to try to freeze half of it.
Keela
Made this last night and refrigerated it. Tried it this morning and it is AMAZING!!! It's super creamy and tasty! Thank you for sharing this!!!
sarah
the end result was great! i used a bit more water and added another half of lemon. a dash or two of paprika at the end was chef kiss!