This creamy, smooth Hummus brings together Rancho Gordo Garbanzo Beans, rich Texas Olive Ranch Extra Virgin Olive Oil, and bright lemon for a simple, deeply flavorful dip. Starting with freshly cooked chickpeas and their savory bean broth, the mixture is blended with tahini, cumin, and garlic for a velvety, balanced spread. Inspired by Michael Solomonov’s 5-minute hummus method, this approach keeps the flavors fresh and the texture incredibly light. Perfect with grilled pita, fresh vegetables, or drizzled with extra olive oil, this Hummus captures the warmth and depth of real Mediterranean cooking with an approachable home-kitchen method.
Prepare the garbanzo beans by soaking overnight, then cooking until very soft. Retain the bean broth, sometimes called “pot liquor,” and remove any loose skins that float to the top.
In a food processor, combine the lemon juice, garlic, and salt. Blend until the garlic is finely minced, then let the mixture rest for about 5 minutes. This helps mellow the garlic and keeps the hummus fresh-tasting for several days.
Add the tahini, olive oil, and cumin to the processor. Blend until completely smooth and creamy.
Add the cooked garbanzo beans and 2 tablespoons of cold bean broth or ice water. Process until smooth, scraping the sides as needed. Gradually add more ice water or broth, one tablespoon at a time, until the hummus reaches a silky consistency.
Taste and adjust seasoning with more salt or lemon juice if needed.
Transfer to a bowl, drizzle with olive oil, and serve with warm pita, fresh vegetables, or grilled flatbread.
Recipe Note
Recipe FAQ
Can I use canned chickpeas? Yes—canned chickpeas work fine. Just rinse well and warm briefly before blending for smoother texture.
Why blend lemon and garlic first? This step helps mellow raw garlic and keeps the hummus tasting fresh for several days.
What makes it extra creamy? Cold bean broth or ice water added slowly during blending creates a fluffy, whipped texture.
Can I add flavors? Absolutely—try smoked paprika, roasted red peppers, or olive tapenade stirred in at the end.
How long does hummus keep? Store covered in the fridge for 3–5 days. Drizzle with olive oil before serving.
Is this recipe vegan? Yes—this hummus is completely plant-based and naturally gluten-free.
Recipe Highlights & Insights
Based on chef Michael Solomonov’s 5-minute hummus method.
Uses real cooked beans for authentic flavor and texture.
Ice-cold broth ensures creamy emulsification.
Perfect for meal prep or entertaining.
Trending / Popular Elements
Chef-inspired Mediterranean recipes.
Homemade versions of classic spreads.
Focus on real ingredients and technique.
Nutrition
Nutrition
Serving Size
4 oz
per serving
Calories
210
Amount/Serving% Daily Value
Carbs
17 grams
6%
Fiber
4 grams
16%
Sugar
2 grams
Protein
8 grams
Fat
13 grams
17%
Saturated Fat
2 grams
10%
Sodium
330 milligrams
14%
Cholesterol
0 milligrams
0%
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