Creamy Hummus

The creamiest, easiest hummus recipe made without having to remove the shells from the chickpeas!  Instant Pot and stovetop directions included.

creamy hummus in a bowl surrounded by pita bread and cut veggies


***Originally posted Mar 19 2018

I was first taught to make hummus with a can of drained chickpeas, and I continued to make it this way for many years. What I could never sort out was what accounted for the difference in the texture between my homemade hummus, and the hummus I would have at restaurants and buy in grocery stores.

The hummus I made at home was always a bit more ‘rustic’. No matter how long I ran the mixture in the food processor, or what ratio of ingredients I used, I could never quite replicate the smooth, creamy texture of the hummus I was served in Middle Eastern restaurants.

Perhaps you have made hummus before, and you have noticed the same thing.

a close up shot of a bowl of hummus garnished with parsley


How do you make hummus creamy?

If you want to get the perfect creamy hummus the trick is in removing the ‘skin’ of each and every chickpea before you blend them up.  I have definitely tried this, and the results are amazing, but it takes A LOT of time.  More time than I think anyone wants to spend getting the perfect hummus, no matter how delicious it is.

A quick way around this that I have found is to use chana dal instead of chickpeas.

What is chana dal?

Chana is a varietal of chickpea that is grown in Pakistan, India, and other places in Southeast Asia. It is a bit smaller than the garbanzo bean that you may be used to, and it comes dried, split and without the skin!

If you have an ethnic food section in your grocery store, take a look for them there – you should be able to find them along with other dried beans. We get ours at our local Asian food store.

Believe me, they are a game changer when it comes to making hummus!

a serving tray with creamy hummus surrounded by pita bread, cucumber, carrots and cherry tomatoes

How to make creamy hummus  (Instant Pot directions)

Add the chickpeas and water to the Instant Pot and cook on high pressure for 15 minutes.  There may be extra water in the pot when the chana dal has finished cooking.  If there is, drain this out.

Transfer the cooked chickpeas to a food processor along with the rest of the ingredients.  Process for 5 minutes or until the mixture is smooth and creamy.

How to make creamy hummus (Stovetop directions)

Add the chana dal to a large pot and cover with water by 2 inches.  Cover and bring to a boil.

Reduce the heat to low and simmer for 25-30 minutes or until the chana dal is soft.

Strain the water from the chana dal, and place them into a food processor along with the remainder of the ingredients.

Process for 5 minutes or until the mixture is smooth and creamy.


This recipe for creamy hummus is suitable for the following diets:

  • vegan and vegetarian
  • clean eating
  • gluten free, dairy free, and allergy friendly


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a serving tray with creamy hummus surrounded by pita bread, cucumber, carrots and cherry tomatoes
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5 from 1 vote

Creamy Hummus { Instant Pot }

creamy restaurant style hummus made with chana dal
Course Side Dish
Cuisine Middle Eastern
Keyword creamy hummus
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 12 servings
Calories 100kcal


  • 1 cup chana dahl (split chickpeas) dried
  • 4 tbsp tahini
  • 3 tsp lemon juice
  • 2 tbsp olive oil
  • 1 clove garlic
  • 1/2 tsp sea salt
  • 1/8 tsp ground cumin


  • Add the dried chickpeas to a pressure cooker with 3 cups of water.  Cook for 15 mins.  There may be extra water when the chickpeas have finished cooking.  If there is, drain the water from the chickpeas
  • Transfer the cooked chickpeas to a food processor.  Add the rest of the ingredients. Process on high for 5 minutes, or until the mixture is smooth and creamy


*** This recipe can be made stove top as well.  Simply boil the chana dal until soft, about 30 minutes, then drain and process.

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