Creamy Hummus – Great Tastes of Manitoba

You can make creamy hummus with any bean, not just chickpeas! This version has all the flavours you would expect from a traditional hummus – lemon, garlic, tahini – but our recipe becomes creamy and delicious without the addition of oil.

19 fl oz can (540 mL) white beans or chickpeas (no salt added), rinsed and drained
½ tsp (2 mL) baking soda
3 Tbsps (45 mL) tahini
3 Tbsps (45 mL) lemon juice, fresh (about ½ lemon)
1 tsp (5 mL) garlic, minced
¾ tsp (4 mL) kosher salt
½ tsp (2 mL) cumin
¼ Cup (60 mL) ice water (plus 4-5 small ice cubes)

In a large pot, combine chickpeas with baking soda and about 4-5 cups of water.
Bring to a boil then turn heat to low and simmer for 10-12 minutes, stirring occasionally. Chickpeas will start to break down, and skins will float to the top. (The more agitation, the more the skins will release).
Drain and rinse chickpeas under cold water (tossing more to release the skins more), then return chickpeas to the pot and add cold water to about 2” above the chickpeas. The skins will float to the top for easier removal. Remove as many skins as possible, but don’t sweat it if you don’t get them all.
Add all ingredients, including water and ice cubes to a blender and blend on medium high for about 3-4 minutes, stopping to scrape sides as necessary.
Transfer hummus to a sealed container and refrigerate until required.