Hummus has ALWAYS needed this face lift in this recipe. It’s creamy with this addictingly mouth-watering flavor from white vinegar. Topped with plenty of flakey sea salt and good olive oil, this hummus brings old hummus into the 21st century.

Hummus consistency is defined by a GOOD food processor. This is not a job for an immersion blender or standard blender because it just won’t work. A thick creamy dip will absolutely destroy an unworthy mechanical swirly thing.

Top tips for a good smooth hummus is your rubber spatula and water. Flavor up your hummus to it’s maximum potential i.e. – salt, fat and acid, then dilute if necessary with water to help cream-ify your final dip.

A perfect hummus doesn’t exist. You can blend and blend and blend, but if you don’t have a strong food processor, your hummus will let you know. DON’T FRET! There is no such thing as a perfect hummus, you just get better and better at making it every time you make it. Sometimes the textures off, sometimes the flavors off, cooking is not about perfecting, but looking at your cooking fail and overcoming it next time.

My best tip for a smooth hummus is cooking from raw fresh chickpeas or boiling canned chickpeas with a teaspoon of baking soda. It will soften them up to help create that smooth texture.

Are you a salt and vinegar fan? Even if you aren’t, you WILL be after tasting this. The flavor of the vinegar and really activates your salivary glands making you crave this dip. I dare you try this and double-dog-dare you to make this for your loved ones. Enjoy!