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You may have heard that you’ll get the smoothest, creamiest hummus when you start with chickpeas cooked from scratch. However, not all of us have the time, energy, or desire to do that, since it can add an extra hour to the process.
This recipe is for people like me, who want to make hummus… fast.
While the texture doesn’t turn out quite as silky-smooth as hummus made from freshly cooked chickpeas, the flavor is utterly irresistible. Even my kids devour this version! (And they told me it tastes better than the kind that comes from our favorite Mediterranean restaurant.)
⭐⭐⭐⭐⭐ Featured Review
“This is the best tasting hummus that I’ve ever made.” – Noelle
Easy Hummus Recipe Ingredients
- Canned Garbanzo Beans. The base of this popular Middle Eastern dip is chickpeas, also known as garbanzo beans. Canned chickpeas tend to be firmer than freshly cooked chickpeas, but it’s nothing that we can’t fix with a food processor. If you prefer to cook beans from scratch, try Instant Pot Chickpeas for a faster method.
- Tahini. This ingredient is ground sesame seeds, and you can make homemade tahini if you don’t find one you like at the store. I recommend tasting the tahini before you use it, just to make sure it’s not unpleasantly bitter. My favorite brands for this recipe are Whole Foods 365, Soom, and Artisana.
- Garlic. Use a microplane to finely mince a fresh clove into the hummus. This will help distribute the flavor evenly throughout the hummus.
- Spices. Ground cumin is not always found in hummus recipes, but it seriously improves the flavor. Don’t forget to season with plenty of salt, too! If your hummus tastes bland, it probably needs the extra 1/4 teaspoon I recommend adding at the end of this recipe.
- Lemon Juice. Freshly squeezed lemon juice will make your hummus taste better than using store-bought lemon juice. I always make this batch with 3 tablespoons, which sometimes requires more than 1 small lemon, but you can add even more if you like a lemon-y hummus.
- Olive Oil. You don’t need much olive oil for hummus, but adding a tablespoon or two helps create a silkier texture and a more pleasant mouthfeel. (I’m pretty sure our local restaurant adds a lot more to their recipe, but I prefer keeping mine lower in oil.)
How to Make the Best Hummus Recipe
Step 1:
Open the 15-ounce can of chickpeas and pour the contents through a fine-mesh strainer to drain the liquid. Rinse with running water until you see no more bubbles form. Then, drain well and transfer the beans to a 12-cup food processor (or similar) fitted with an S-blade.
Add the tahini, lemon juice, olive oil, ground cumin, a half teaspoon of fine sea salt, and mince a garlic clove directly into the bowl using a microplane. Mincing the garlic first ensures you won’t end up with a large piece in your hummus later.
Then add 3 tablespoons of water and secure the lid.
Step 2:
Process the hummus for about 60 seconds, or until the chickpeas look relatively broken down. Then remove the lid and scrape down the sides of the machine. Add another tablespoon of water and blend again for about 30 more seconds to make the hummus creamier.
Remove the lid and stir the hummus. At this point, you can add another tablespoon of water (up to 5 tablespoons total) and season with another 1/4 teaspoon of fine sea salt. I think this addition makes the flavor perfect, but it could vary based on the type of salt you use. (Some salts taste “saltier” than others.)
As soon as you’re happy with the flavor, you can transfer the hummus to a storage container with a lid, or directly into a bowl for serving.
How to Serve Hummus
My favorite way to serve hummus is as an appetizer dip, garnished with an extra drizzle of olive oil and a sprinkle of paprika. I also like to add a few freshly chopped herbs, like fresh parsley or cilantro.
Serve it with toasted pita bread, sliced cucumbers or carrots, or any other veggies and crackers that you love.
You can use leftover hummus as a spread for socca pizza, in a falafel bowl, or to create a creamy, dairy-free pasta dish, like my hummus pasta.
Hummus Flavor Variations
- Roasted Red Pepper. Add 1 entire roasted red pepper to this recipe, along with a 1/4 teaspoon of smoked paprika and a few red pepper flakes on top. It reminds me of romesco sauce.
- Sun-Dried Tomato. Add 4 to 6 sundried tomato halves to this recipe, along with a 1/4 teaspoon of dried basil or dried oregano. You may need to add a little extra water to help them blend.
- Pesto. Add a spoonful of prepared pesto into this hummus for an extra herb-y flavor. You can also just add a dollop on top when serving. I love the contrast of tastes and textures!
- Bean-Free Hummus. While hummus translates to “chickpeas,” you can make a bean-free version that tastes like the classic. Try Zucchini Hummus if you have trouble digesting beans.
- Sweet Hummus. Try Chocolate Hummus (which also isn’t made with chickpeas) for a fun dessert dip.
Best Hummus Recipe (with Canned Chickpeas!)
Ingredients
- 1 (15 oz.) can garbanzo beans (also called chickpeas)
- ⅓ cup tahini (see notes)
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 garlic clove , minced
- ½ teaspoon ground cumin
- ½ teaspoon fine salt (I use Real Salt brand)
- 3 to 5 tablespoons water , as needed for texture
Instructions
- Open the can of garbanzo beans and drain it through a fine mesh strainer. Rinse well until you see no more bubbles on top, then transfer the drained chickpeas to a 12-cup food processor fitted with an S-blade. Add the tahini, olive oil, minced garlic, cumin, salt, and 3 tablespoons of water.
- Secure the lid on the food processor and blend until the chickpeas break down and the mixture looks smooth. Use a spatula to scrape down the sides of the machine, then add another tablespoon or two of water for a runnier consistency and blend again. The hummus should become fluffier and smoother-looking as you keep processing it. Taste the hummus and add more seasoning, if needed. (I always add another ¼ teaspoon of salt, but your taste buds might be different.)
- Once you are satisfied with the flavor and texture, the hummus is ready to serve. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Video
Notes
Nutrition
More REcipes to Try
- Black Bean Dip
- Cowboy Caviar Recipe
- Chickpea Flour Cookies
- Easy Chickpea Pancakes
- Vegetarian Chickpea Noodle Soup
- Chickpea Salad Sandwich
If you try this 5-minute hummus recipe, please leave a comment and star rating below to let me know how you like it.
My go-to hummus recipe! I always get asked for the recipe.
Yummier than store bought! BTW, I can’t stand tahini, but it’s essential–makes all the difference.
First time I’ve liked my homemade hummus! Turns out the tahini I was using was bitter. I found a different brand and it made all the difference. Thank you for that tip Megan! Can’t wait to try other versions now.
This is the best tasting hummus that I’ve ever made. I cooked a package of chickpeas with baking soda in my Instant pot and then blended the ingredients in my Vitamix. It’s smooth, silky and delicious! Many thanks!
I may never buy pre-made hummus again!
So creamy and delicious!
I made the original recipe and portioned out about half of it into an empty “original” hummus container. Then I added some sun dried tomatoes (in olive oil) and a bit of basil and blended it again. Both versions were fantastic!
Best hummus I ever made or ate !
I agree that this is the Best Hummus and so easy to make! I also just made your Almond Butter Blondies. We love All of your recipes. I really love that I can make more things at home and ditch the questionable ingredients at the store. Thank You Megan!
I buy hummus a couple of times a month and I think I’ve tried all of the brands in my grocery store. I’ve also made hummus from 2 or 3 different recipes in the past, but I’ve never loved the results.
This recipe is so simple. It truly did take just 5 minutes. I tried to halve the salt, but ended up using it all after tasting. One day I’ll learn not to second guess Megan’s recipes! I added 2 drops of lemon oil and a teaspoon or less of coconut nectar. Delicious!!
This hummus is by far my favorite of the recipes I’ve tried and I think I prefer it to the store brands, too. This recipe will be a staple in my fridge from now on!