The creamiest, easiest hummus recipe made without having to remove the shells from the chickpeas! Instant Pot and stovetop directions included.
***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.
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!
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.
DIETARY CONSIDERATIONS
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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Creamy Hummus { Instant Pot }
Ingredients
- 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
Instructions
- 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
First of all, I love the title of “resident hummus maker!” And second, I’m so happy to know the secret to smooth hummus. I will try it this way — sounds like it’s totally worth the extra time it might take.
It’s actually shorter!! At least compared to manually removing the skin from each chickpea as I was doing before 🙂
I have always wanted to make hummus. This sounds perfect, I think I’ll finally try it!
Enjoy!
Pinning to try. I like the idea of searching to find chana rather than peeling all the chickpeas in a can – which some recipes say to do!
Hummus sounds so easy to make! I definitely need to try making it one day. Me and my kids love it along with some crackers and veggies.
I’ll have to try your recipe because I feel the same way about the rustic texture with regular chickpeas. i really enjoy a creamy texture to hummus.
Thank you so much for introducing me to chana dal! I love hummus, but even without the skins standard chickpeas just don’t get that rich creamy texture. In fact, I removed the skins once and won’t do it again. The difference wasn’t enough to make it worth my effort. I can’t wait to try it with the chana dal and see for myself!
You’re welcome 🙂 It takes a LOT of time to get that skin off the chickpeas! And you are right, the difference is not really worth the time spent. Enjoy!
Just wow…
And I’ve eaten almost all of it?
I’m so happy you’ve enjoyed it!!
I just made this tonight to serve with Naan bread as an accompaniment to red lentil and couscous soup. It turned out delicious, but I had to add a LOT more liquid than called for in the recipe. It was so thick that my food processor nearly stopped! I added extra EVOO, lemon juice, tahini, and then hot water to get it to the correct consistency. I used exactly the ingredients called for, and cooked Chana Dal for the first time. I did drain the dal, but wished I had saved the liquid for thinning the hummous. I live in a dry climate and wonder if that could have anything to do with how thick (and sticky) the mixture was before thinning. Anyone else have this issue? Would love to make again but I will carefully adjust the recipe next time. Thanks for a great recipe!