Since our move to the island, my recipes have mostly been reduced to things I can make in a dorm-sized kitchen with our new Ninja Pro blender – which is awesome, by the way.
I’ve been making hummus for a while, but never managed to achieve the same texture as store-bought. I thought it was just going to be a trade-off for eliminating the preservatives and other “stuff,” but I was wrong!
Behold — super smooth hummus — the trick is all in the order of the blending:

Super Smooth Hummus

Super Smooth Hummus


  • 15oz can of garbanzo beans, rinsed
  • 1/4 cup of tahini
  • 1/4 cup lemon juice (about 1 1/2 - 2 lemons)
  • 2 medium cloves garlic
  • 1/8 tsp of salt, or more to taste
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/8 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 Tbsp olive oil
  • 1-2 Tbsp water


  1. Blend tahini and lemon juice on high for at least 1 minute, depending on how powerful your blender is. You can't overblend.
  2. Add olive oil and spices. Blend for another 1-2 minutes.
  3. Add can of garbanzo beans and garlic cloves. If you're using a less powerful blender, add the beans in two stages to facilitate better blending. Blend until smooth.
  4. If the consistency is good at this point, you're done! If you want it a little smoother you can add in the water either all at once or while you're blender/food processor is running if it allows.
  5. You can serve immediately with a little olive oil and a sprinkle of paprika or red pepper flakes to make it look pretty. I personally like my hummus chilled better, so I put it in the fridge for a couple hours before chowing down.
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