Creamiest Hummus Recipe
Make the creamiest, dreamiest Hummus dip with this easy recipe. Thanks to a few tweaks, you can take your Hummus to the next level and give it a velvety, silky smooth finish.There’s no easier dip than Hummus. Add all of your ingredients to a blender and you're done. Garnish with a splash of extra virgin olive oil and some colorful spices, and you have a great dish for your guests to enjoy.After you've tried this recipe, you can create your own versions to your personal taste. After you’ve mastered this base recipe, try adding other ingredients, like beetroot or carrot. The possibilities are endless! 
Servings
4 - 6 persons
Ingredients
400 g (14 oz) canned chickpeas (See note for dried chickpeas)
Juice of one lemon
2-3 tablespoons of tahini
2 tablespoons of labneh or (strained) yoghurt
1 teaspoon ground cumin
3 cloves of peeled garlic
3-4 tablespoons of extra virgin olive oil
3-4 ice cubes
Peper and salt (to taste)
Tools
Instructions
Start by heating up the chickpeas. Warm chickpeas blend more smoothly, for extra creaminess.
Pour the canned chickpeas into a medium sauce pan. Add chickpea liquid from the can, or add water until the chickpeas are submerged.
Bring to a boil and let simmer for 1 to 2 minutes.
Strain the chickpeas and rinse them.
Pour the cooked, drained chickpeas into a blender. Add the lemon juice, tahini, yoghurt, garlic, olive oil and cumin.
Add some ice cubes to the blender for an extra creamy, smooth texture.
Blend everything together until silky smooth. Start slow: give your blender the time to blend all the ingredients evenly, there’s no rush.
Add pepper and salt to taste and blend once more to combine all the flavors.
How To Serve
Use a spatula to scoop the hummus into a serving bowl.
Flatten the hummus with a spoon and make a well in the middle.
Pour a generous amount of extra virgin olive oil into the well and onto the sides.
Garnish with traditional Middle Eastern dried herbs like Sumac and Za’atar and toss some roasted sesame seeds on top.
Serve with warm or cold flatbread.
Note
Dried vs Canned Chickpeas: If you want, you can also use dried chickpeas for your hummus. Soak the dried chickpeas overnight (at least 12 hours). Boil until they are ready (1h in a pressure cooker, 1-2 hours on a low simmer in a regular cooking pot).
