Easy 5 Minute Hummus Recipe
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This homemade hummus recipe is a quick and easy, healthy party food or afternoon snack that’s utterly addictive, creamy, and delicious, and made with about 4 ingredients in 5 minutes or less.
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And the toppings? If you love Mediterranean food, you’ll adore this!
It was a game day, the first time I made this hummus recipe (now several football seasons ago). I was craving hummus; my husband was craving dips of any sort.
We both craved delicious, easy, and super flavorful food. Homemade hummus to the rescue! Since then, it has made an appearance at many parties and gatherings, and yes, tailgating and football-watching Sundays.
What is Hummus and it’s Origins?
Hummus is a creamy, Middle Eastern dip or spread made primarily from chickpeas, tahini, lemon juice, garlic, and olive oil. Making it at home allows you to customize the flavors to your liking, control the ingredients, and enjoy a fresher taste compared to store-bought options.
An early mention of hummus dates to Cairo, Egypt in the 13th century. In fact, the word “chickpea” in Arabic is translated as “hummus.”
What to Love About a 5 Minute Hummus Recipe?
- Utterly addictive with delicious flavors.
- Four ingredients plus seasoning make it an easy pantry recipe.
- It’s ready in about 5 minutes, give or take one or two.
Kitchen Equipment Needed
This delicious healthy dip can be made using a food processor or a higher-powered blender. I’m using a food processor for a creamy and smooth texture.
Hummus Recipe Ingredients
Using canned chickpeas makes this a quick and easy appetizer or a healthy snack anytime you’re in the mood!
Ingredient measurements are in the recipe card below, but you can check your pantry to see if you have these items on hand!
- Canned chickpeas, rinsed and liquid reserved
- Tahini
- Lemon juice
- Garlic cloves
- Seasoning: Ground cumin, salt and pepper
- Ice water
Topping Ideas for Hummus
While most hummus is served with a splash of olive oil and a dash of paprika, I’ve added additional toppings that are healthy, colorful, and delicious. Here’s what I topped this hummus with:
- Quartered cherry tomatoes
- Chopped cucumbers (I used about 1/2 of an English cucumber)
- Chopped red onions
- Salt and pepper to taste
- Pinch of paprika
- Fresh herbs like parsley, mint, and chives for serving
5 Minute Hummus Recipe FAQs
You’ll need canned chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and water. Optional toppings include paprika, fresh herbs, and additional olive oil. You could also top the hummus with finely chopped cucumber, red onion, and cherry tomatoes.
While using dried chickpeas is possible, it’s more time-consuming as they must be soaked and cooked first. Canned chickpeas are convenient for this quick recipe.
If your hummus is too thick, add more water, one tablespoon at a time, and blend until you reach your desired consistency. Conversely, if it’s too thin, add more chickpeas to thicken it.
While a food processor or blender makes the process much easier, you can make hummus by mashing the ingredients with a potato masher or using a mortar and pestle. It might require more effort and time, and the texture may not be quite as smooth.
It depends. Removing the skins from the chickpeas will make this hummus incredibly creamy and smooth. It’s pretty quick: Add the chickpeas to a bowl and fill with water. Run your fingers through the chickpeas and remove the skins as they rise to the surface. This should only take a few minutes and is well worth the time. However, just process or blend a little longer if time is short.
Homemade hummus can be stored in an airtight container in the refrigerator for up to 5-7 days. Drizzle a thin layer of olive oil on top to help preserve freshness. It’s not suitable for freezing as the texture may change.
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5 Minute Hummus Recipe
Equipment
- Food Processor or blender
- Vegetable Chopper for optional toppings
Ingredients
- 1 can 15-ounce chickpeas drained, reserving liquid
- 2 tablespoons reserved chickpea liquid
- 1/2 teaspoon ground cumin
- 1/2 cup tahini
- 3 tablespoons lemon juice freshly squeezed (more if needed)
- 2 small garlic cloves
- 3/4 teaspoon kosher salt or to taste
- 2-4 tablespoons ice water or more as needed
Instructions
- In a food processor or blender, process the chickpeas for 1 minute or until clumps form. Scrape down the sides of the bowl and blend again until the texture is consistent.
- Add the reserved chickpea liqud, cumin, tahini, lemon juice, garlic, and salt and blend until smooth.
- With the processor running, drizzle in 1 tablespoon of water at a time, until the hummus is very smooth, light, and creamy. Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
- To serve, top it with all the toppings sprinkled over the top, drizzle with olive oil and serve with pita chips.
Notes
Topping Ideas:
- Quartered cherry tomatoes
- Chopped cucumbers
- Chopped red onions
- Salt and pepper to taste
- Pinch of paprika
- Fresh herbs like parsley, mint, and chives for serving
Storing Hummus:
Homemade hummus can be stored in an airtight container in the refrigerator for up to 5-7 days. Drizzle a thin layer of olive oil on top to help preserve freshness. It’s not suitable for freezing as the texture may change.Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.