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.
- 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
- Drain the soaked cashews and reserve cashew water.
- 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.
- Add cashews and 3 tablespoons of reserved water to a food processor and process until smooth.
- Add in the 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.
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.
I love this recipe! Just finishes making a double batch. Curios how long this recipe keeps? Thanks!
Hi Denise! So glad you’re enjoying the recipe! I like to keep it in an airtight container with plastic wrap pushed up against the hummus to keep it from drying out — for me, it usually keeps for 3-4 days. I hope this helps!