Today I present you the BEST hummus in the WORD! Okay, that's ambitious so probably not BUT it's definitely the best hummus I've ever had and I even got thumbs up from my mom so I'm pretty confident you're gonna love it too. It's so THICK & CREAMY! Yes, caps-and-exclamation-point-thick-and-creamy. It's that intense you guys. You. Need. It. In. Your. Life.
Want to learn how to make the best hummus in 5 minutes only? Read on!
Last week, I shared with you these amazing Oven Baked Veggie Chips and told you to get a big batch ready for today because I'd be sharing something delicious to dip them in. Well, the day is finally here so let's make some hummus (yes, in literally 5 minutes!!) and demolish those veggie chips together. Are you on board? Because I totally am!
I think there are two types of people in this world. Ones that like their hummus thick and creamy, and ones that like it smooth and thinner. Well, maybe there's also a third type — ones who don't like hummus at all (who are you????). I don't know about you but I 100% fall into the first category. I love all types of hummus but if I had the choice I'd always go for thick and creamy and this hummus is exactly that. It was almost dough like! Then I realized that not everyone is crazy for thick hummus like me so I added a little bit of water to thin it out just a tiny bit. Result? The perfect consistency.
You can add more water to this if you like to reach your desired consistency. That's totally up to you!
Okay, I've probably gone a bit overboard with the pictures again but can you blame me??? I swear as soon as I finish writing this post, I'm gonna go to the kitchen and make this hummus because hello? 5 minutes?! YES! It's just a matter of putting everything except the oil and water into a food processor and blending it up until it forms a dough and then, while the processor is running, add the oil (and water if you want) and you're done! YAY!!
Nothing beats homemade hummus! This one is thick and fluffy and it's delicious on salads, bread, or as a dip. It's also great as a base for a salad dressing. Mix some water, lemon juice, and tahini with 1-2 tablespoon of hummus to make a delicious dressing.
- 2 cans chickpeas, drained and rinsed
- 1 garlic clove, peeled
- 3 tablespoon tahini
- juice of 1 lemon (2-3 tablespoon, add more if desired)
- ½ teaspoon sea salt
- freshly cracked black pepper to taste
- ⅓ teaspoon olive oil
- 2 tablespoon water (or more depending on how thick you want it to be)
- Place the chickpeas, garlic, tahini, lemon juice, sea salt, and pepper into a food processor and process for 1-2 minutes until it starts forming a dough. You may have to scrape the sides a couple times.
- While the food processor is running, pour in the olive oil and the water.
- Taste and add more water if desired.
- Store in the fridge in an airtight container for 3-4 days.