This homemade hummus recipe is quick and easy to make, super-smooth and creamy, and tastes so fresh and flavorful!

For as long as I can remember, hummus with cut fruits and vegetables has been my most favourite snack. I always have a plate filled with cut veggies & fruits lying in my fridge & love treating myself to this delicious dip with them, whenever I am in the mood for a healthy snack.

Although the store-bought hummus tastes great but lately, I have been hooked to making a delicious homemade hummus spread. My recipe is quick and easy to make, tastes super smooth & creamy and I have complete control over the ingredients making it a little healthier than the store-bought version.

If you aren’t familiar, hummus is a delicious spread or dip made from chickpeas, tahini, lemon, and spices. It’s commonly eaten in the Middle East and the Mediterranean.

I hope you enjoy making this easy to make homemade hummus, perfect for a snack with a large group of friends! And if you do try this out, then do tag me @totallymom_sense on Instagram. I would love to see how you are enjoying it 🙂

 

 

cream cheese pie

Print Recipe

Strawberry Cream Cheese Pie

Delicious and creamy, homemade Strawberry Cream Cheese Pie! Packed with layers of graham crackers and cream cheese and topped with a sweet layer of strawberries, this cake is a classic dessert addition to your holiday celebrations menu.
Course: Dessert
Keyword: creamcheese, creamcheesepie, holidaydessert, holidayrecipe, kraftheinz, strawberrycreamcheesepie
Servings: 8

Notes

Prep Time: 1 hour

Bake Time: 30 minutes

Cooling Time: 4 hours

Total Time: 5 hours

 

For the Pie Crust:

2 ½ cups all-purpose flour

1–2 teaspoons brown sugar

1 teaspoon kosher salt

1 stick unsalted butter, room temperature, cut into small pieces so that it’s easier to

blend

6–8 teaspoons of ice-cold ice water

8 graham cracker sheets, crushed into crumbs

 

For the Pie Filling:

8 ounces PHILADLEPHIA Cream Cheese, softened

⅓ cup sweetened almond milk

½ teaspoon pure vanilla extract

3 tablespoons powdered sugar

 

For the Pie Topping:

1 can (21 oz.) strawberry pie filling with no artificial colors or preservatives added

1 ½ cups COOL WHIP Topping, thawed

 

Pie Crust:

  1. In a bowl, mix the all-purpose flour, brown sugar and salt.
  2. Next, add the butter and ¼ cup of water and combine using a pastry blender until it is thoroughly mixed.
  3. Once the dough is mixed, take it all out of the bowl and hold it in your hand. If it holds together, then the dough is ready. If it doesn’t, beat the dough back, add a little bit more water and keep kneading it. The dough should be able to hold together without getting overly sticky.
  4. Flatten the dough and wrap it in plastic. Refrigerate it for 1 hour.
  5. Using a rolling pin, roll out the dough on a lightly floured surface to a 12” circle that’s about ⅛” thick. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.
  6. Carefully place onto a 9” pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Trim dough to within ½ of the edge of pie dish using kitchen scissors.
  7. Boundary design: Roll the hanging dough on the edge to form a neat rim over the dough and then use your thumb and two fingers to form crimped edges.
  8. Refrigerate the pie shell for 15–20 minutes.
  9. Layer the graham cracker crumbs over the refrigerated pie shell to fit the circular base and freeze for 20 minutes.
  10. Preheat oven to 375°F. Bake pie shell for 20-25 minutes. The pie shell should appear light brownish. Let the pie shell cool for an hour.

Pie Filling:

  1. Using a hand blender, blend the cream cheese until smooth.
  2. Add the sweetened almond milk and keep blending until smooth.
  3. Mix in the vanilla extract and powdered sugar and beat until smooth.
  4. Pour into the prepared pie crust, cover the entire pie and refrigerate for 3–4 hours.

Pie Topping:

  1. Top pie crust with pie filling; spread in an even layer. Top with dollops of COOL WHIP.

 

 

 

Related. I have curated an Amazon store with some of my favourite kitchen gadgets that come in very handy while cooking. You can check it out here.

Different hummus variations

Hummus can be enjoyed in many different variations. Some of my favourite ways are

  • Olive hummus – Mix 1/4th cup of olives and blend it together
  • Pesto hummus – Add 1/4th cup basil pesto to the hummus. Either mix it or add it as a dollop at the top of the hummus
  • Roasted red pepper hummus – With a drop of olive oil roast the red peppers on a pan. Set them aside to cool. Then blend it with the hummus
  • Garlic hummus – Roast garlic and blend it with the hummus
  • Lemon flavoured hummus – Add 1/8th cup lemon juice with the hummus. Mix it well. Adjust lemon juice usage according to taste buds (the same recipe as shared in this post)
  • Sun-dried tomato hummus – 1/4th cup oil-packed sun-dried tomatoes, rinsed and drained. Blend it with hummus 

How to enjoy the hummus

  • Deviled eggs: I love pairing eggs with Hummus. They go so well together and taste delicious
  • Veggie platter: My favourite form of snack is cut vegetables and a hummus dipping on the side
  • Toast: Hummus on a toast makes for a great breakfast. You can also add avocados to the toast for a filling breakfast
  • Mashed potatoes: Add hummus to a bowl of mashed potatoes. It tastes amazing
  • Salad: Toss hummus into your salad which makes for a perfect salad dressing
  • Burgers: Add a layer of hummus to your burger which compliments each other so well
  • Fruits platter: Just like vegetable, fruits like apples, grapes, pears make a perfect way to enjoy the hummus
  • Cheese: Cut pieces of cheese and hummus are a great pairing too
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hummus