The Best Creamy Hummus Recipe

Recipe Difficulty: Easy

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My Hummus Recipe Notes
I have a confession, I don't love store bought hummus. The flavour profile never seems quite balanced (some are better than others obviously), and they are far too thick. Hummus should be super soft and creamy. Once I started making my own there was just no comparison. I will buy it when I'm feeling busy and overwhelmed, but this recipe is just so much better!

This is my basic hummus recipe. I use canned chickpeas and white beans interchangeably. The chickpeas (unlike the white beans) have skins that easily rub off. Taking a moment to remove them is totally worth it - your hummus will be incredibly smooth and creamy. 

I also really like serving my hummus warm. You can pop it in the oven or microwave it. It really elevates it into something even more delicious. It doesn't need to be piping hot, just warmed through to remove the chill. 

HOW TO GARNISH HUMMUS

• In my photo, I garnished it with olive oil, some of my  pistachio almond dukkah, chopped parsley and chili flakes. 
• my recipe with sautéed mushrooms 
• chopped olives, tomato, olive oil, herbs
• za'atar
• gremolata
• any blend of herbs and spices

HOW TO EAT HUMMUS.

• As a dip for pita, crackers, crusty bread, and a rainbow of veggies
• As a base for salad dressings 
• Tossed into warm pasta
• On a sandwich instead of mayo
• On a vegan charcuterie board
• A hummus and cheese pizza with tomato & dukkha (See image below)

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HUMMUS PIZZA with TOMATO & DUKKHA

This is a meal I love to make when tomatoes are in season. I make a batch of my hummus and I will either par bake a thin crust pizza dough that I made and start with that, or even more simple yet, pick up some pita bread and that as the crust. 

Instructions

1. Onto your chosen crust spoon a layer of hummus covering the majority of the base.
2. Sprinkle on some mozzarella cheese. I like Parmela Creamery Brand a lot, but just use your favourite. 
3. Add sliced tomatoes and thinly sliced red onions
4. Pop into a 425F oven (I use a preheated pizza stone), and bake until the crust is crisp, cheese melty. The tomatoes should look a bit slumped and onion a bit shriveled. 
5. Remove from oven, sprinkle on a generous amount of Dukkha. 
6. I also like to garnish with a sprinkle of chili (fresh or dried), a drizzle of olive oil and fresh herbs (cilantro, mint, parsley are all good), or even some kind of sprouts or shoots.