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(Hummus recipe below!) if you’re looking for a really smooth and creamy hummus recipe then I got you covered. I made these Hummus Toasts topped with a Chunky Mushroom Tapenade using homemade hummus and topped it with a tapenade I made, that’s a mix of mushrooms, olives, sundried tomatoes, garlic, and some herbs. This is one of the recipes I actually created for my thesis executions (I’m making recipes using oyster mushrooms to supplement the brand and campaign I’m working on) and really enjoy coming up with them despite the crazy past few weeks I’ve had. i also no longer transferred the hummus from my container so yes, that’s the same container from the freezer ?
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I’ll be working on the mushroom recipes and will share some with you guys soon so for now, I’ll be sharing the super creamy hummus recipe below! I’m so happy with how this turned out and even froze half of the batch to see how the texture is afterwards, and it’s still as creamy! Check out the full hummus recipe below 🙂 happy Sunday guys!
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Smooth and Creamy Hummus
1 can (425 g) cooked chickpeas, peeled
Juice from 1 lemon (1/4 cup)
1/4 cup tahini
3/4 tsp salt
1/2 tsp cumin seed powder
3 tbsp olive oil + more for drizzling
3 tbsp room temperature water*
Spanish paprika for sprinkling
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1. In a food processor or high speed blender, add in the tahini and lemon juice. Process until then scrape the sides until smooth.
2. Add in the chickpeas and the rest of the ingredients except the paprika.
3. Process everything until smooth. Transfer into a container then drizzle some additional olive oil and sprinkle with paprika as desired. .
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