Velvety smooth and creamy with a hint of lemon, garlic, and cumin! That’s what hummus should be all about and this ultimate hummus dip comes with the secret formula!
This is the ultimate hummus dip recipe, the one that made us all fall in love with hummus. One that is utterly smooth and packed with flavor. Just a few ingredients, a few minutes in the food processor and you’ve got a perfect dip to enjoy all week long!
As much as I always say I love twisting recipes, there are a few classics I find myself coming back to, and this ultimate hummus dip happens to be one of them.
All other variations, I love to make and I call them chickpea dips—so chickpeas and roasted peppers, or avocados, or pesto, or nuts, or any veggie.
But hummus in my mind is just this good old ultimate hummus dip!
Why this is the best hummus dip recipe ever:
So there are a few things that will turn your average hummus into the ultimate hummus.
First off, there’s the taste. I like to add a small clove of fresh garlic because it adds just a nice delicate flavor. Then I add a tiny bit of cumin which gives this hummus dip a nice deep smoky flavor.
Then there’s the lemon and I also add a little bit of Greek yogurt to my ultimate hummus dip for tang and extra creamy texture (omit if vegan). And finally I add a little bit of olive oil for taste and firmer texture.
When it comes to texture, if you’re looking for a smooth hummus you’ll need to have a really strong food processor.
If you’re looking for a velvety smooth hummus, well then you’ll need to peel your chickpeas. Yes every single one of them. It adds an extra 20 minutes to your time, but it’s absolutely worth the time.
I usually hand on this tedious task to my husband if I’m rushed, and because he doesn’t mind at all. So if you can find yourself a sweet someone to hand this task to, you’re quite lucky!
How to make the best Hummus Dip:
This ultimate hummus dip recipe works with canned chickpeas or freshly cooked chickpeas, so whichever is most convenient for you.
Basically chickpeas are pulsed at first to a nice soft texture (not smooth yet) and then all ingredients are added at once and the whole mixture is pulsed till smooth and perfect.
Feel free to add more or less of a certain flavor, more or less of tahini (to make the hummus thicker or runnier) and store this lovely nutrient packed dip in your fridge for about a week in case you have any leftovers! Enjoy 🙂
Tips for success:
- For a velvety smooth texture, you’ll need to peel the chickpeas before pureeing them.
- Peeled or not, a high-speed food processor will always deliver the best results in terms of texture.
- For this recipe, you can use canned or cooked, dried chickpeas.
- Don’t go overboard with garlic and cumin as those flavors can be overpowering.
- This recipe is the base of endless variations, so feel free to add olives, red bell pepper or harissa.
For more hummus recipes, check out my Matcha Hummus and my Kale Hummus.
Ultimate Hummus Dip
Velvety smooth and creamy with a hint of lemon, garlic, and cumin! That's what hummus should be all about and this ultimate hummus dip comes with the secret formula!
Ingredients
- 3 cups peeled chickpeas (cooked or canned, if canned, rinse well)
- 3 tablespoons tahini
- 1/4 cup warm water
- 2 tablespoons Greek yogurt (optional for an extra tang, omit if vegan)
- 1 clove garlic
- 1 lemon juiced
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 2 tablespoons extra virgin olive oil
Instructions
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In the bowl of a food processor, place the chickpeas and pulse them until they all break down and have a fine texture.
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Add the remaining ingredients and process until the hummus is smooth.
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Taste and adjust with extra salt, lemon, juice, tahini (for thickness), water (for thinning out).
Recipe Notes
- For a velvety smooth texture, you'll need to peel the chickpeas before pureeing them.
- Peeled or not, a high-speed food processor will always deliver the best results in terms of texture.
- For this recipe, you can use canned or cooked, dried chickpeas.
- Don't go overboard with garlic and cumin as those flavors can be overpowering.
- This recipe is the base of endless variations, so feel free to add olives, red bell pepper or harissa.
I just made this and I think this will be my go-to hummus recipe. I didn’t have the greek yogurt, but I look forward to trying it with that in the future. I used a harissa infused olive oil which gave it a little kick AND I peeled the chick peas-definitely worth the effort. Thank you!
OMG Ann Marie you made my day!! Thanks so much 🙂 So glad you enjoyed this recipe and WOW the Harissa infused olive oil sounds amazing!! Now I need to get my hands on some of that!!
It is tasty by itself and it can go with everything
So true!