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    Home » Recipes » Snacks and Appetizers

    Easy Smooth Hummus Recipe

    Published: Sep 10, 2021

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    Easy, Smooth Hummus Recipe

    Originally published May 10, 2020. Updated on 9/10/2021

    A white bowl of smooth hummus.  There is olive oil and a sprinkling of paprika on top, and a bowl of vegetable dippers next to it.  Green text overlay says Easy smooth hummus.

    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!

    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!

    A white bowl of smooth hummus.  There is olive oil and a sprinkling of paprika on top, and a bowl of vegetable dippers next to 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!

    A white bowl of smooth hummus.  There is olive oil and a sprinkling of paprika on top, and a bowl of vegetable dippers next to it.

    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

    A white bowl of smooth hummus.  There is olive oil and a sprinkling of paprika on top.

    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.

    Water is being added to a chickpea flour in a pot.

    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!

    A two part image showing a thin mix of water and chickpea flour, befoer and after it starts to thicken.

    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.

    Thickened chickpea and water mixture in a hot pan.

    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

    Tahini, lemon juice, and olive oil being added to the pot of hummus and mixed in.

    Season with salt to taste.

    Serve with a drizzle of olive oil on top, as well as any toppings you would like.

    A white bowl of smooth hummus.  There is olive oil and a sprinkling of paprika on top, and a bowl of vegetable dippers next to it.

    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.

    A white bowl of smooth hummus.  There is olive oil and a sprinkling of paprika on top, and a bowl of vegetable dippers next to it.


    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

    A white bowl of smooth hummus.  There is olive oil and a sprinkling of paprika on top, and a bowl of vegetable dippers next to it.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A white bowl of smooth hummus.  There is olive oil and a sprinkling of paprika on top, and a bowl of vegetable dippers next to it.

    A white bowl of smooth hummus. There is olive oil and a sprinkling of paprika on top, and a bowl of vegetable dippers next to it.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 6 votes

    Easy, Smooth Hummus

    Ever wondered how to make super creamy hummus, very easily?
    I had a wild idea a while back, and it WORKS. Try it out for yourself!
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Appetizer, Snack
    Cuisine: Gluten-free, Mediterranean, Middle Eastern, Vegan, Vegetarian
    Diet: Gluten Free
    Servings: 12 3 Cups (Approx)
    Calories: 119kcal
    Author: Marie Porter

    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.

    Notes

    See blog post for info on dealing with the thickness of the hummus - water amount is approximate, and the needed amount can vary between brands of chickpea flour.

    Nutrition

    Calories: 119kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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    Reader Interactions

    Comments

    1. Debra

      August 31, 2020 at 7:24 pm

      5 stars
      Yum....and just like you said: easy and smooth!

      Reply
      • Xena

        January 13, 2022 at 6:31 am

        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 🙂

        Reply
        • Marie Porter

          April 17, 2022 at 9:45 am

          Probably a week?

          Reply
    2. Karen

      January 01, 2023 at 8:00 pm

      5 stars
      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.

      Reply

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