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Easy Creamy Hummus

Rated as 2 out of 5 Stars

"This is an adaptation of a recipe I found. I made adjustments to eliminate chopping and blending. It makes for an easy, tasty, creamy hummus. Garnish the top with some olive oil, ground paprika, or fresh minced basil if you like."
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Ingredients

30 m servings 70 cals
Original recipe yields 16 servings (4 cups)

Directions

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  1. Mix tahini, lemon juice, cumin, fennel, salt, pepper, and hot sauce together in a small bowl.
  2. Heat olive oil in a large saucepan over medium heat. Cook garlic powder in the hot oil until fragrant, about 30 seconds. Pour in 1 1/2 cup water. Whisk in chickpea flour until smooth. Slowly whisk in remaining 1 cup water. Bring to a boil, whisking constantly. Reduce heat to low; cook and stir until mixture thickens, about 15 minutes.
  3. Scrape chickpea mixture into a large bowl using a rubber spatula. Add tahini mixture; whisk until well incorporated.

Footnotes

  • Cook's Notes:
  • Substitute 3 cloves minced garlic for the garlic powder if desired.
  • Serve hummus immediately or place in refrigerator for at least 2 hours to allow flavors to mingle.

Nutrition Facts


Per Serving: 70 calories; 5.7 g fat; 3.8 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 17 mg sodium. Full nutrition

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Reviews

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We'd all love a blenderless hummus recipe. Alas, this is not it. The problem is that the moment the chickpea flour touches the hot liquid it seizes up. No amount of whisking unclumped them. I th...

Good taste, strange texture. Be careful when adding the flour, it might help to pass this through a mesh strainer to eliminate any lumps. Thank you for the recipe.