Super Creamy Hummus

with Burst Cherry Tomatoes
With Burst Cherry Tomatoes
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2 cans Chickpeas drained
1 tsp Baking soda
1 clove Garlic
⅓ cup Aquafaba from a can
½ cup Tahini
4 tbsp Lemon juice from 1 lemon
1 tsp Cumin
Salt to taste
2-3 Ice cubes
For cherry tomato topping:
1 tbsp Olive oil
1 pt Cherry tomatoes
1 tsp Harissa paste

Nutritional information

  • For cherry tomato topping:

Super Creamy Hummus


Learn to fall in love with hummus with this Super Creamy Hummus recipe. You don’t need to peel the chickpeas to get the creamiest hummus you’ve ever tried. Cooking the canned chickpeas with baking soda gives it a smooth and super creamy texture without fuss. Don’t worry, you won’t taste any baking soda in the final recipe. A plate of this hummus served with burst cherry tomatoes and toasted bread makes for a perfect vegan-friendly lunch.

You’ll need two cans of chickpeas for this recipe. Drain your chickpeas, reserving some of the aquafaba, aka chickpea water. Place the chickpeas into a large pot and cover with water. Add a teaspoon of baking soda and bring to a boil. Cook for 30 minutes, then drain and add to a food processor. Add in the reserved aquafaba, tahini, lemon juice, cumin, and a pinch of salt. Blend for 1 to 2 minutes. While the food processor is on, slowly add the ice cubes. Blend until the hummus is smooth and creamy. Finally, cook the tomatoes with a little olive oil until they burst. Smash them, then add the harissa paste and stir to combine. To serve, spread the hummus in a shallow bowl and top with the tomatoes.

To prepare the Super Creamy Hummus, you will need the following ingredients:

Ingridiens for Super Creamy Hummus

Steps to make Super Creamy Hummus


Cook chickpeas


Place the drained chickpeas in a large pot. Cover with water by about 2 inches, and add 1 teaspoon of baking soda. Bring to a boil, then reduce the heat and simmer for 20 minutes. Once ready, drain the chickpeas.


Combine hummus ingredients


To a food processor, add the chickpeas, ¼ cup chickpea aquafaba, ½ cup tahini, 4 tablespoons lemon juice, 1 teaspoon cumin, and salt to taste.




Blend for 1-2 minutes until completely smooth. While the food processor is on, slowly add 2-3 ice cubes.


Cook cherry tomatoes


In a skillet, heat 1 tablespoon of olive oil and add the tomatoes. Cook the tomatoes until they burst, about 5 minutes. Then smash them with a spatula and add 1 teaspoon harissa paste. Stir to combine and remove from the heat.



To serve, spread the hummus in a shallow bowl and top with the cherry tomatoes. Add a sprinkle of fresh parsley, if you wish, and enjoy.

Your family won’t be able to get enough of this Super Creamy Hummus with burst cherry tomatoes. It’s flavorful and delicious and perfect for lunch or any party. If you give this recipe a go, remember to tag us @cookmerecipes on Instagram – we love seeing your creations!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Finally I know why my hummus wasn't smooth. Thanks for sharing the recipe!

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