Extra-Creamy Hummus + The One Trick You Need For Smooth Hummus


I may be the Smart Cookie Cook, but I’m not always the most logical. I’ve made how many hummus recipes for this site? A gazillion? But in all that chickpea goodness, I haven’t given you guys a classic, original hummus yet.

I know I’m weird, but that’s why you guys like me, right?

My Extra-Creamy Hummus lives up to its name, and I’ve got the one trick you need to make the best, smoothest hummus ever. The key is steaming the chickpeas in the microwave quick before you puree up the hummus. This makes them break down easier and gives you the most velvety texture you can dream of.


I’ve been chowin’ down on a LOT of store-bought hummus lately because the stuff is so good, but man, it’s expensive. I figured I would save a lot of money if I just made my own. It’s not like I can use the lazy excuse either because making hummus is literally easier than going to the store.

All that aside, the most important thing is that this is even more delicious than the hummus in the store.

I make a lot of fun, inventive recipes on this site, but everyone needs a few go-to favorite recipes that they keep on-hand and use again and again. This Extra-Creamy Hummus is one of those recipes. You’ll pull it out for parties, get-togethers, and everyday snacking. However, traditional as it may be, you’ve still got the Smart Cookie trick of steaming the chickpeas to give this hummus a leg up on the competition.

A Few Tips Before You Get Cooking:

  1. If you’re making this for a crowd, double the recipe.
  2. If you want to go an extra step for creaminess, shell the chickpeas.
  3. The more oil you add, the smoother this will be.
  4. Serve this with chips, Beanitos, pita bread, veggies, and more.


Extra-Creamy Hummus
By The Smart Cookie Cook


  • 1 16 oz. can chickpeas, drained and rinsed
  • 2 heaping teaspoons minced garlic
  • 6 tbsp. olive oil
  • 4-6 tsp. lemon juice
  • ½ tsp. salt


  1. Place chickpeas in a small microwave-safe bowl. Fill ¾ with water and cover with a paper towel. Microwave on high for 30 seconds. Stir and microwave 30 seconds more.
  2. Drain chickpeas and transfer to food processor. Puree until smooth then add garlic and 3 tbsp. oil. Pulse until it starts to come together then puree continuously while streaming in the remaining oil.
  3. Add salt and stream in lemon juice while pulsing. If you’d like it smoother, you can add more oil. Taste to decide if it’s tangy enough for your liking. If not, add more lemon juice.
  4. Chill before serving.


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Colleen Bierstine


  1. This is WONDERFUL! Just made it for lunch. I made a half-recipe. Then served myeslf 1 cup for now, and saving the other cup for lunch tomorrow! It’s like all my favorite things in one bowl. Your recipes never strike out Beth! Someone ask me last night on Facebook if all I eat is your recipes…. seems like it! :)

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