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Classic Creamy Hummus

classic creamy hummus

A very special day is coming!  It’s not long now.  It only comes around once a year.  Any guesses?

Pi day!  Woohoo!  And why do I love Pi day so much?  Because I’m going to fill my face with pie, that’s why.  This Saturday I’m going to have a pie post in celebration of Monday the 14th and let me just say…it’s crazy rich and delicious.  🎉

But let’s not get too ahead of ourselves.  Let’s focus on today.  Has anyone ever seen New Scandinavian Cooking on PBS?  I swear I could watch that show just for the amazing scenery.  But what I’ve learned is that they really love themselves a hearty open faced sandwich.  And boy, those little gems always look super tasty.

classichummus3

Why am I talking about open faced sandwiches?  That term is really weird if you think about it…anyway…I bring it up because I think this creamy hummus would be lovely spread in a huge mound all over a thick slice of rye or oatmeal bread, with lovely fresh veggies layered on top.  Mmm…a rockin’ open faced sandwich.

I’m no stranger to hummus.  I’ve had several hummus posts before.  Like this tasty Panera Bread inspired cilantro hummus.  But none of them have had tahini.  Gasp!  So I decided to make a tasty classic hummus.  And I decided not to take any short cuts.  That’s right.  I used dried chickpeas and cooked them in the crockpot to make this hummus.  And let me tell you, it is sooo creamy and good.  And it makes a TON of it.  Perhaps a delicious Easter side to bring along to a potluck?  I don’t think anyone would complain.

Now where in the world are those tortilla chips?

Happy snacking!  😀

(From a hummus recipe on Food Network)

classic creamy hummus

5.0 from 1 reviews
Classic Creamy Hummus
 
Ingredients
  • 7 cups water
  • 1 lb dry chickpeas, rinsed and sorted
  • ¼ tsp baking soda
  • 2 cloves garlic, minced
  • 1½ tbsp kosher salt
  • 5 tbsp freshly squeezed lemon juice
  • ¼ cup water
  • ⅓ cup tahini
  • ¼ cup extra virgin olive oil
Instructions
  1. Take sorted and rinsed chickpeas and place them in a 2½ quart slow cooker. Add water and baking soda. Turn on high heat and cook for 4 hours or low heat for 8-9 hours. After cooked, let cool.
  2. Put the cooled chickpeas into a food processor along with the garlic and salt. Pulse for 20 seconds.
  3. Scrape down the food processor and then add the lemon juice and water. Process for another 20 seconds.
  4. Add the tahini and scrape down again if you need to. Pulse for another 20 seconds.
  5. Scrape down one more time, then add the olive oil while the food processor is running. Blend until smooth.

 

{ 20 comments… add one }
  • Gayle @ Pumpkin 'N Spice March 8, 2016, 6:21 am

    I always forget about pi day! And hummus is one of my favorites. I could snack on it all day long, especially the homemade kind. Looks like the perfect, creamy consistency…yum!

    • Amanda March 8, 2016, 9:50 am

      Thanks so much! I could eat hummus every day too, especially as spreads on sandwiches.

  • Aria March 8, 2016, 3:48 pm

    Ahhh beautiful amazing hummus. I love hummus. Can’t wait to try! And what, in the world, is 3.14 day?

    • Amanda March 9, 2016, 9:53 am

      It’s just a celebration of the mathematical equation pi, or 3.14 repeating. I think it’s probably just to get people interested in math, but in recent years people have also used it as an excuse to eat lots of pie. Like I ever need an excuse! 😉

  • Karen @ The Food Charlatan March 9, 2016, 1:10 pm

    Scandinavian cooking!! I so have to check that out! This hummus looks awesome!

    • Amanda March 11, 2016, 9:58 am

      It’s a really fun show! 🙂

  • Kate @ Framed Cooks March 9, 2016, 3:00 pm

    I think hummus just may be the perfect, perfect food. Yours looks scrumptious!

    • Amanda March 11, 2016, 9:59 am

      I agree. I could eat it all the time. Thanks!

  • Marsha | Marsha's Baking Addiction March 10, 2016, 5:28 am

    This creamy hummus looks so delicious!

    • Amanda March 11, 2016, 10:00 am

      Thanks, Marsha!

  • Cheyanne @ No Spoon Necessary March 10, 2016, 8:17 am

    I tend to forget about all the food related holidays.. mostly because they happen daily and my blonde brain can’t retain all that information. 😉 I haven’t seen that cooking show, but i’ll be sure to check it out. Hummus is one of my favorite things ever and yours looks creamy and delicious, my dear! I could totally eat this with a spoon! Cheers!

    • Amanda March 11, 2016, 10:02 am

      On that show they’re always cooking outside with beautiful mountains or the ocean behind them. It’s like a travel brochure. Haha. 🙂

  • Manali @ CookWithManali March 10, 2016, 12:00 pm

    I adore hummus and nothing beats a classic! This looks great!

    • Amanda March 11, 2016, 10:03 am

      Thanks so much, Manali!

  • Michele @ Two Raspberries March 10, 2016, 9:18 pm

    this sounds awesome! hummus is SO addicting I could eat it alll day! lol 😉 Y-U-M!

    • Amanda March 11, 2016, 10:04 am

      Thanks, Michele! 🙂

  • Anu - My Ginger Garlic Kitchen March 11, 2016, 1:05 am

    This hummus looks and sounds absolutely amazing, Amanda! I can eat that without anything! 🙂

    • Amanda March 11, 2016, 10:04 am

      Haha, I totally do that with hummus. Thanks!

  • Shelby @ Go Eat and Repeat March 11, 2016, 9:40 am

    I’ve never heard of that show but I bet the scenery is amazing! I personally love open face sandwiches and burgers. Sometimes I feel like the bread can weigh it down too much when all I really want are all of those amazing fillings! I would love to put some of this hummus on a Mediterranean sandwich!

    • Amanda March 11, 2016, 10:05 am

      My thoughts exactly. With an open faced sandwich it’s all about those great fillings. Thanks! 😀

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