Follow my SECRET tips to make the creamiest hummus ever. A Mediterranean-style vegan chickpea dip, perfect for spreading or snacking. So let’s dig deep into my creamy hummus recipe.
About Hummus
Hummus is a classic Mediterranean dip. It is a blend of white chickpeas (chana), sesame seeds paste (tahini), good-quality olive oil, garlic, lemon juice, and za’tar.
Hummus is an effortless dish and doesn’t require too many ingredients. It is a combination of the right: a. Consistency b. Texture
Good hummus is usually smooth, luscious, and creamy. But the best part of hummus is that it is SO HEALTHY !
More Reasons To LOVE Hummus
- vegan
- nut-free
- gluten-free
- keto-friendly
- meal prep friendly
- highly customizable
- 5-ingredient recipe
- easy, tasty, healthy
I am sharing a failproof method to make the creamiest hummus at home. All you have to do is follow my 5 USEFUL TIPS.
Ingredients Required
The Chickpeas – White Chickpeas (chana) are the key ingredient of the hummus recipe. You need over-cooked/boiled chickpeas.
Tahini Paste : It is a smooth blend of white sesame seeds. Use the readymade tahini paste or make a batch from scratch at home (watch my Youtube video).
Garlic – It gives flavour to the hummus. Add cautiously, as too much raw garlic can make your hummus taste pungent.
Olive Oil – A good quality extra virgin olive oil transforms chickpeas into silky smooth goodness.
Lemon Juice – It gives flavour to the hummus and cuts down the sharp taste of garlic.
Seasoning – Salt, Cumin Powder
Ice cold water to blend the hummus.
Garnish – There are a dozen ways to garnish hummus. From pomegranate, fresh herbs, za’atar spice mix, olive oil, and feta cheese to boiled chickpeas, you can pick any ingredient combination to garnish hummus.
Watch Hummus Video
5 SECRET TIPS To Make Creamy Hummus
Nothing is more satisfying than making a bowl of perfectly creamy, fluffy, light, and tasty hummus. It is one of the quickest and easiest dip recipes.
I am sharing tips and tricks to make the BEST HUMMUS ever.
Tip 1: While boiling the chickpeas add ¼ teaspoon of baking soda. This helps in breaking them down. Plus, you don’t have to remove the skin of each chickpea. Even if you use canned chickpeas, I insist on boiling them in water with baking soda for 15 minutes. You will notice the difference.
Chickpeas should be cooked till they break down completely and are mushy. The perfectly cooked chickpeas define 50% of the texture of the hummus .
Tip 2: Use the reserved liquid from the boiled chickpeas to blend the hummus instead of plain water.
It is one of the magical ingredients that transforms hummus from ordinary to finger-licking good.
Tip 3: There is no hummus without tahini paste.
It gives a nutty taste and a creamy texture to the hummus. Hence, do not skip adding it.
Tip 4: Add ice-cold water while blending the hummus. It makes the dip fluffy and light in texture.
Keep boiled chickpea water in the fridge so that it gets chilled. Use it for blending hummus.
Tip 5: A few extra minutes on the food processor will always give you super creamy hummus. Follow the formula of scrape and blend to get the silky smooth hummus.
Hummus Recipe Variation
Nothing can beat a classic hummus. But a few of my favourite fun hummus flavours are:
Beetroot Hummus
Avocado Hummus
When it comes to hummus, the flavour possibilities are endless. Like Green Goddess Hummus, Roasted Red Pepper Hummus, Endamame Hummus, Olive Hummus, White Bean Hummus , and so on.
A freshly made hummus stays well in the fridge for 3 – 5 days . Make sure to store it in an air-tight container. Do not leave it at room temperature for more than 2 hours. It tends to get spoilt.
Yes, you can make hummus without adding sesame seed paste, i.e. tahini. But the taste and texture will not be the same.
Hummus pairs well with pita bread, meat kebabs, or falafel . It is served alongside other dips like labneh and baba ganoush as part of a mezze platter . Hummus is an excellent vegan spread for a falafel wrap or pita sandwich.
More Dip Recipes
- Roasted Red Pepper Dip (Muhammara)
- Roasted Eggplant Dip (Baba Ganoush)
- Thai Sweet Chilli Sauce
- Creamy Corn Dip
- Spicy Mango Dip
- Tomato Salsa
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 Cup chickpeas (white chana)
- ▢ ¼ teaspoon baking soda
- ▢ 1 tablespoon tahini paste (sesame seed paste)
- ▢ 4 garlic cloves, crushed
- ▢ Juice of one lemon
- ▢ 4 tablespoon extra virgin olive oil
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ Salt to taste
- ▢ ⅛ Cup boiled chickpeas water (ice cold)
Ingredients for Garnish:
- ▢ 2 tablespoon extra virgin olive oil
- ▢ 1 teaspoon za’tar spices mix (optional)
- ▢ 1 teaspoon chopped coriander
- ▢ a few pomegranate pearls
Instructions
How To Cook Chickpeas for Hummus:
- You can use canned chickpeas to make the hummus or cook them at home.
- To boil chickpeas, rinse and soak them in water for 5 – 6 hours.
- After 5 – 6 hours drain the water from the soaked chickpeas. Transfer them to a pressure cooker. Add approximately 2 Cups of water, baking soda, and a teaspoon of salt.
- Close the lid of the pressure cooker. Cook the chickpeas over medium heat for till well done. Slightly mushy or over-cooked chickpeas are best to make a creamy hummus.
- Transfer the boiled chickpeas to a colander. Allow them to cool down completely. Reserve the boiled chickpea liquid. Keep it in the refrigerator to get chilled.
How To Make Hummus:
- Transfer cooked chickpeas, crushed garlic, salt, cumin powder, olive oil, lemon juice, and tahini paste to a blender or food processor.
- Blend the ingredients using chilled boiled chickpeas water until you get a creamy texture. If the hummus seems too thick, add more olive oil or the reserved liquid from the boiled chickpeas. Scarpe the sides of the food processor and blend to get the perfect consistency and texture.
- Once the hummus is smooth and creamy, transfer to a serving bowl.
- Garnish hummus with the coriander, olive oil, and pomegranate pearls. Sprinkle za’tar spice mix.
- Serve hummus immediately with pita bread or chips.
Recipe Notes:
- If you use canned chickpeas, boil them in water with baking soda for 10 to 15 minutes.
- Do not add whole garlic cloves to hummus. Either grate them or crush them.
- Za’tar is a Middle Eastern spice mix. It gives an extra authentic flavour to the hummus. But don’t worry if that is not available.
- Garnish or topping for hummus can be customized per your liking and preference.
Nutrition
We follow a strict NO SPAM Policy
Creamy Hummus Recipe
Equipment
- Blender
Ingredients
- 1 Cup chickpeas (white chana)
- ¼ teaspoon baking soda
- 1 tablespoon tahini paste (sesame seed paste)
- 4 garlic cloves, crushed
- Juice of one lemon
- 4 tablespoon extra virgin olive oil
- 1 teaspoon cumin powder (jeera powder)
- Salt to taste
- ⅛ Cup boiled chickpeas water (ice cold)
Ingredients for Garnish:
- 2 tablespoon extra virgin olive oil
- 1 teaspoon za’tar spices mix (optional)
- 1 teaspoon chopped coriander
- a few pomegranate pearls
Instructions
How To Cook Chickpeas for Hummus:
- You can use canned chickpeas to make the hummus or cook them at home.
- To boil chickpeas, rinse and soak them in water for 5 - 6 hours.
- After 5 - 6 hours drain the water from the soaked chickpeas. Transfer them to a pressure cooker. Add approximately 2 Cups of water, baking soda, and a teaspoon of salt.
- Close the lid of the pressure cooker. Cook the chickpeas over medium heat for till well done. Slightly mushy or over-cooked chickpeas are best to make a creamy hummus.
- Transfer the boiled chickpeas to a colander. Allow them to cool down completely. Reserve the boiled chickpea liquid. Keep it in the refrigerator to get chilled.
How To Make Hummus:
- Transfer cooked chickpeas, crushed garlic, salt, cumin powder, olive oil, lemon juice, and tahini paste to a blender or food processor.
- Blend the ingredients using chilled boiled chickpeas water until you get a creamy texture. If the hummus seems too thick, add more olive oil or the reserved liquid from the boiled chickpeas. Scarpe the sides of the food processor and blend to get the perfect consistency and texture.
- Once the hummus is smooth and creamy, transfer to a serving bowl.
- Garnish hummus with the coriander, olive oil, and pomegranate pearls. Sprinkle za’tar spice mix.
- Serve hummus immediately with pita bread or chips.
Video
Notes
- If you use canned chickpeas, boil them in water with baking soda for 10 to 15 minutes.
- Do not add whole garlic cloves to hummus. Either grate them or crush them.
- Za’tar is a Middle Eastern spice mix. It gives an extra authentic flavour to the hummus. But don’t worry if that is not available.
- Garnish or topping for hummus can be customized per your liking and preference.
Nutrition
We have for you the best eggless chocolate cake recipe. It is fudgy, moist, and easy to prepare. This cake could answer the question – ‘what is the best recipe for an eggless chocolate cake?’
Reasons To Love This Chocolate Cake
It is…
√ fudgy
√ perfectly sweet
√ super-duper moist
√ extremely simple to prepare
√ has the right notes of chocolate
How can you not love a cake with all these marvellous qualities?
I almost tried a zillion chocolate cake recipes from the internet, recipe books, baking guides, etc. But none of those cake recipes satisfied my criteria for a perfect eggless cake.
Hence, this easy eggless chocolate cake recipe is worth bookmarking for all the happy occasions in your life.
My Tried & True Tips
If you do not know, baking the chocolate cake of your dreams at home is not rocket science. If I have done it, you can do it as well.
Ingredients: Ensure all the ingredients are at room temperature and correctly measured before preparing the batter. Otherwise, cold ingredients from the fridge might affect the cake’s texture.
- Cocoa Powder: If you use sweetened cocoa powder, add 1 Cup of sugar. For dark unsweetened cocoa powder, add 1 ½ cup sugar.
- Sugar: Use castor sugar or fine-granulated white sugar.
- Buttermilk: If you have buttermilk, skip combining milk with vinegar.
- Yogurt: Use thick, creamy, and plain flavour yogurt or curd without any liquid.
- Oil: Any flavourless oil. I prefer using olive oil.
Equipment: I highly recommend using an electric hand blender or a stand mixer for whisking the cake batter. It gives a strong and stable structure to the cake.
The 9-inch cake tin is perfect for this cake. Or you can divide the batter between two 8 inch cake tins. I used a 9-inch springform tin.
Cake Batter: Do not over-mix the cake batter. Once everything is combined, keep your hands away from the batter. Mixing for too long is not going to give you a soft cake. It does quite the opposite.
Baking Time: In my 52 litres OTG this eggless chocolate cake takes 40 minutes in the middle rack. Then I let it sit in the oven for 5 minutes before bringing it out. I would suggest you keep an eye on the cake after 30 minutes.
Toothpick Test: After completing baking, insert a toothpick into the cake and pull it out. The cake is perfectly baked if it comes out with no/little crumbs. If the cake batter sticks to the toothpick, the cake needs more baking time.
Watch Chocolate Cake Video
Cake Decoration
For a lazy baker like me, decorating a cake is a bit demanding. Hence, I use a simple chocolate ganache to decorate my eggless chocolate cake.
Don’t hesitate to embellish the cake with fresh seasonal fruits (strawberries, peaches, mangoes, pineapple, passion fruit, etc. ), chocolate curls, and sprinkles .
Microwave Chocolate Cake
First, it’s a myth that you cannot bake a delicious chocolate cake in the microwave.
All you need to have is the right microwave cake recipe . It requires only 20 minutes from start to finish. And a decadent chocolate fudge cake is ready.
In addition to that, you can bake this eggless chocolate cake in microwave convection mode. Preheat microwave convection to 180 degrees Celsius for 10 minutes. Bake the cake for 30 – 35 minutes.
Storage Suggestion
This eggless chocolate cake remains perfectly moist and fresh for 24 hours at room temperature. I prefer keeping it in an airtight container.
After 24 hours, you can store it in the refrigerator for 2 – 3 days.
Consuming the cake within the first few days of baking is best. Later, the cake’s texture becomes dry, and the ganache layer on top becomes hard.
More Eggless Cake Recipes
- Eggless Rava Cake
- Eggless Peach Cake
- Eggless Orange Cake
- Eggless Tutti Frutti Cake
- Eggless Whole Wheat Cake
- Eggless Vanilla Sponge Cake
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
1 Cup = 250 ml, 1 teaspoon = 5 ml
Dry Ingredients:
- ▢ 2 ⅓ Cup all purpose flour (maida)
- ▢ ¾ Cup cocoa powder, dark and unsweetened
- ▢ ½ teaspoon baking soda
- ▢ ½ teaspoon baking powder
- ▢ 1 ½ Cup white granulated sugar
Liquid Ingredients:
- ▢ ½ Cup (113 gram) butter, softened
- ▢ ½ Cup yogurt or curd (dahi)
- ▢ ½ Cup olive oil
- ▢ 1 ½ Cup buttermilk (see recipe note)
- ▢ 1 teaspoon vanilla essence
Ingredients For Chocolate Ganache
- ▢ 1 Cup dark chocolate, chopped
- ▢ ½ Cup heavy cream
- ▢ 1 teaspoon butter, softened
Instructions
Oven and Cake Tin:
- Preheat oven to 180 degrees Celsius for 10 minutes. Grease a round 9-inch cake tin with butter. Line it with parchment paper or butter paper.
Prepare Buttermilk:
- Take 1 ½ Cup milk at room temperature. Combine one teaspoon vinegar in the milk. Mix nicely. Set aside until required.
Combine Dry Ingredients:
- Sift flour, baking soda, powder, and cocoa powder together in a bowl. Mix nicely. Set aside.
Combine Wet Ingredients:
- Whisk butter and sugar together until creamy. Use an electric hand blender with a whisk attachment or a stand mixer for the purpose. Now add yogurt and whisk the batter for 1 – 2 minutes at medium speed. Add the oil and vanilla essence. Continue whisking the batter for 5 minutes.
Prepare Cake Batter:
- Add dry ingredients in 2 – 3 batches along with buttermilk to the wet ingredients. Combine nicely. Use a hand mixer to evenly combine the batter. Stop mixing once the batter is well combined and no streaks of flour visible.
Bake:
- Pour the cake batter into the greased tin. Bake for 30 – 40 minutes or until a toothpick inserted comes out clean. Allow the cake to cool down in the tin for 5 – 10 minutes before transferring to a wire rack.
Chocolate Ganche:
- Heat cream in a non-stick pan till it comes to a boil. Add butter and mix. Pour this hot liquid over the chopped chocolate and mix until a thick, smooth chocolate ganache is formed.
- Spread this frosting over the cake. Add chopped strawberries and chocolate curls. Serve eggless chocolate cake with vanilla ice-cream.
Recipe Notes:
- To make buttermilk, combine 1 ½ cup milk at room temperature with 1 teaspoon white vinegar in the milk. Mix nicely. Set aside until required.
- Make sure all the ingredients are at room temperature before making the cake batter.
- Do not mix the cake batter for too long as it will harden the cake.
- Allow the cake to cool down a bit before covering it with chocolate ganache.
- Do not leave the chocolate ganache unattended for a long time or it will become hard.
Nutrition
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