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Easy Recipe for Creamy Hummus

My affair with hummus started about five years ago. I was hosting a fundraiser dinner and was looking for party food recipes that wouldn’t cost a lot to make. A friend suggested that, for starters, we serve hummus with some cut fruits and vegetables. This was my first attempt at making hummus, which turned out great. The guests liked it so much that some even asked for extras to take home.

The Middle Eastern classic is a popular choice among vegans and non-vegans alike.  Not only is it super delicious, it is also packed with nutrients. The approximate nutritional value of a typical serving of hummus (2 tablespoons or 30 grams) includes:

  • 50-70 calories
  • 2 grams of protein
  • 3-5 grams of fat (mostly healthy monounsaturated and polyunsaturated fats from olive oil)
  • 5-7 grams of carbohydrates
  • 2 grams of dietary fiber
  • Folate, vitamins B6, C,& E, iron, magnesium, phosphorus, potassium, and manganese

Over the years, I’ve become better at making hummus, but I could not make it the smooth kind you get in stores or authentic Middle Eastern restaurants. What was I missing? Turns out it needed a cool factor. Add some ice or chilled water when blending chickpeas, and your hummus will turn out super smooth and creamy. Cool, right?

This recipe for smooth creamy hummus by Go Vegan Life is absolutely bang on, and so easy to follow that you’ll end up making it again and again.

Let’s get started!

Here are the ingredients you will need to make creamy hummus at home:

• 2 cups cooked chickpeas
• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1-2 garlic cloves (Add more if you’re a garlic fan like me)
• 2-3 tablespoons olive oil
• Salt and other seasoning to taste
• Ice cubes or cold water (the magic ingredient!)


Remember to use a big bowl for soaking. You will need around 1 cup of raw chickpeas, as they will double in size when soaked overnight. Make sure to add ample water.

Cooking chickpeas takes approximately 25-30 minutes, depending upon the type of chickpeas. I let it cook in a pressure cooker for about 6 whistles.

Once the cooked chickpeas cool down, all you have to do is follow this easy recipe for smooth and creamy hummus:

  • In a food processor or blender, combine the chickpeas, tahini, lemon juice, garlic, olive oil, and salt.
  • Pulse the mixture until it is roughly chopped and blended.
  • Stop the blender and add 1-2 ice cubes or a tablespoon of cold water and blend gently. Add more ice cubes or water until the hummus is smooth and creamy.
  • Add the seasoning as preferred. Add more salt or lemon juice if desired.
  • Once the hummus is smooth and creamy, transfer it to a serving dish and garnish with a drizzle of olive oil, or a sprinkle of paprika or cumin.
  • Serve with pita bread, fresh vegetables, or your favorite dipping snacks.

Can you picture a wide bowl of delicious hummus in front of you already? Then you must try this super easy creamy hummus recipe. Go ahead and soak those chickpeas tonight.

Here’s a recipe for another delicious and easy spread or dip you can quickly make at home – Vegan Cheese Sauce

Don’t forget to share pictures of your homemade hummus or other vegan recipes with us on our Facebook group or Instagram. If you are not a part of our 10 Weeks to Vegan Community, join now for more delicious vegan recipes, nutrition tips, and other vegan resources.

Want a specific vegan recipe? DM me on our Instagram page.

Take care. Be kind 🙂

  • faani

Also, I make my own soy milk at home. Here’s the recipe with pictures!

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