Creamy Whole-Food Hummus

5.0 out of 5 (1 votes)

Description: A velvety, rich dip featuring the classic Mediterranean flavors of garlic, lemon, and sesame. This recipe achieves professional-grade silkiness using whole-food techniques instead of processed oils.

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Prep Time

10 mins

Cook Time

0 mins

Yields

4 servings (approx. 2 cups)

Ingredients

1 can (15 oz) Chickpeas, rinsed and drained (reserve 2 tbsp of the liquid/aquafaba)
1/3 cup Tahini (100% ground sesame seeds)
3 tbsp Lemon juice, freshly squeezed
2 cloves Garlic, minced
1/2 tsp Cumin, ground
1/4 tsp Sea salt (optional)
2-3 tbsp Ice-cold water (as needed for consistency)
Optional: 1 tbsp Extra virgin olive oil (only if requested; otherwise omit for oil-free)

Instructions

Prep Chickpeas: For an extra-smooth result, you can pinch the skins off the chickpeas, though this is optional.
Whisk Tahini Base: In your food processor or high-speed blender, combine the tahini and lemon juice. Process for 1 minute to "whip" the tahini, which creates a fluffier base.
Add Aromatics: Add the minced garlic, cumin, and sea salt. Process for another 30 seconds.
Blend Chickpeas: Add half of the chickpeas and process for 1 minute. Add the remaining chickpeas and the reserved 2 tbsp of aquafaba. Process until thick and mostly smooth.
Emulsify with Water: While the processor is running, slowly drizzle in the ice-cold water 1 tablespoon at a time until the hummus reaches a perfectly creamy, pale consistency.
Final Seasoning: Taste and adjust lemon or salt as needed. If using oil, stir it in at the very end or drizzle over the top.

Additional Information

Nutrition Facts (Summary)

Calories

195

Fat

11g (51% of Calories)

Saturated Fat

1.5g (8% DV)

Cholesterol

0mg (0% DV)

Sodium

210mg (9% DV)

Carbohydrates

18g (37% of Calories)

Dietary Fiber

6g (21% DV)

Total Sugars

Protein

8g (12% of Calories)

Vitamin A

1mcg (0% DV)

Vitamin C

5mg (6% DV)

Vitamin D

0mcg (0% DV)

Vitamin E

0.5mg (3% DV)

Vitamin K

1mcg (1% DV)

Thiamine (B1)

0.2mg (15% DV)

Riboflavin (B2)

0.1mg (8% DV)

Niacin (B3)

1.5mg (9% DV)

Vitamin B6

0.2mg (12% DV)

Folate

85mcg (21% DV)

Vitamin B12

0mcg (0% DV)

Pantothenic Acid (B5)

0.3mg (6% DV)

Calcium

85mg (7% DV)

Copper

0.4mg (44% DV)

Iron

2.2mg (12% DV)

Magnesium

65mg (15% DV)

Phosphorus

180mg (14% DV)

Potassium

290mg (6% DV)

Selenium

5mcg (9% DV)

Zinc

1.8mg (16% DV)

Chef's Notes

Aquafaba Secret: Using a small amount of the chickpea canning liquid (aquafaba) helps with emulsification and adds a subtle depth of flavor without the need for oil.

Why Ice-Cold Water?: Drizzling in ice-cold water while blending aerates the tahini and chickpeas, resulting in a lighter, fluffier texture and a paler, more professional-looking color.

The Garlic Trick: If you find raw garlic too pungent, you can "mellow" it by letting the minced garlic sit in the lemon juice for 10 minutes before blending; the acid will take the "bite" out.

Assumptions:
Nutritional values are estimates based on standard produce data.
"Negligible" micronutrients are listed as 0% DV or close to 0 but included for completeness.