This hummus isn’t super creamy simply by nature. Oh, no, that would be far too easy. This hummus is super creamy because of the extra work {shelling the chickpeas} and secret ingredient {cashew cream} that pull this sometimes subpar dip up by its beany bootstraps and turn it into something magical.
Dan and I have been on a hummus bender lately. We’re averaging 2 containers of hummus a week and, quite frankly, I grew tired of running to the store for more and figured I’d whip some up myself one night last week. Well, in comparison to the extremely creamy Sabra-esque version we had been enjoying from TJ’s, my DIY version tasted more like chickpea plaster than hummus. I took this as a challenge — bring it on, chickpeas — and did some research. Low and behold, one part of the secret to creamy hummus is shelling the chickpeas and discarding the skins. I figured doing this would lead to more favorable results but wanted to ascertain without an inkling of doubt that this hummus would satisfy our creamy-hummus cravings. Cue cashew cream. I had some raw cashews on hand and decided to whip up some cashew cream and add that into the mix. And this secret ingredient worked like a charm.
The finished product is velvety, silky smooth, and… drumroll please… super creamy. So far we’ve enjoyed it with cucumbers, tomatoes, pita chips, and sweet potato chips (a must-try combo if you haven’t already), and I would describe my current state of being as yum + happiness.
Super Creamy Hummus (Makes 2 cups)
◊ 1/2 cup cashews, soaked for two hours in water
◊ 3 tablespoons cashew water
◊ 1 can chickpeas, drained and rinsed
◊ 1 lemon, juiced
◊ 2 tablespoons tahini
◊ 1 tablespoon olive oil
◊ 1 garlic clove, minced
◊ 1/4 teaspoon sea salt or to taste
◊ 1/2 teaspoon smoked paprika
1. Drain the soaked cashews and reserve cashew water.
2. Shell chickpeas by either 1) squeezing each between thumb and pointer finger to remove skin or 2) rolling chickpeas vigorously between a dry kitchen towel until skins peel back.
3. Put cashews and 3 tablespoons of reserved water in a food processor and process until smooth. Add in chickpeas, lemon juice, tahini, olive oil, and garlic and process until very smooth and creamy (this will take a few minutes so patience is a virtue for this recipe). Add in salt and smoked paprika and pulse until incorporated. Serve hummus in a bowl and top with a drizzle of olive oil and a dash of smoked paprika. Enjoy and refrigerate leftovers for later indulgence!
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I’d never buy pre-made hummus, but I’d never shell chickpeas either. I’m very impressed that you did, but I kind like the rustic nature of hummus, but everyone has their own views! It certainly sounds delicious.
I never would have thought about shelling the chickpeas….it does look worth it to me. I look forward to trying some either made by you or me. Is there a difference between “chickpeas” and “garbanzo beans”?
The Indian cuisine has Chana dal which is shelled split, shelled chick peas. I use it all the time to make hummus and the best part is that it doesn’t require overnight soaking and cooks really fast. I grew up in Syria and I know what hummus should feel and taste like when it’s good.