Smooth and Creamy Hummus

Making hummus at home is quick and easy – and it can also be smooth and creamy. You will need a high-speed blender or a good food processor to get it ultra-smooth, but it is well worth it. A quality blender is an investment, but they work hard. I have had our Vitamix since 2003, when we bought it at a Costco road show. How many appliances in your kitchen are still ticking 20+ years later? I remember balking at the price, but at this point, it has been paid off for a very long time. Before it, I used to burn out a blender every two or so years from doing cold blended drinks.

The hummus, though. Have you ever felt you didn’t like hummus because it was pasty/thick in texture? Or did it have a sharp flavor? Well, commercial hummus is why. Most contain cheap soybean oil instead of extra virgin olive oil, use citric acid (that harsh sour taste), and then a helping of potassium sorbate to preserve it (that’s how it can sit on a store frig shelf for weeks). And worse is using “spices” but not telling you what spices are added. I know for myself I’m not too fond of cumin. I don’t know what it is about cumin, but I have never liked its flavor or aroma. It’s like how some people cannot eat cilantro.

Buy quality canned beans. I buy name brand when making hummus. It’s worth paying a little extra, especially as some brands you can get reduced sodium now.

If you don’t like hummus, you may well love this recipe!

creamy and smooth hummus

Smooth and Creamy Hummus


  • 2 15.5-ounce cans of chickpeas/garbanzo beans (used lower sodium)
  • 1/3 cup chickpea canning liquid
  • ¼ cup fresh squeezed lemon juice (about two medium lemons)
  • ¼ cup sesame tahini
  • 3 Tbsp extra virgin olive oil
  • 2 tsp garlic (fresh or freeze-dried)
  • 1 tsp fine sea salt
  • 1/8 tsp cayenne pepper


Drain the chickpeas into a bowl, add chickpeas to a strainer, gently rinse off and set aside.

Add 1/3 cup of the reserved canning liquid to a high-speed blender, then add the lemon juice, tahini, olive oil, garlic, sea salt, and cayenne pepper. Add the drained chickpeas on top.

Process till smooth, starting on low speed, then working up, tamping the mixture as needed, then letting it run till the hummus is smooth.

Enjoy with naan or pita bread, and consider drizzling a little olive oil on the top.

Transfer leftovers to a glass storage bowl, and store tightly sealed in the refrigerator for up to 3 days.