Homemade hummus is my go-to dip, perfect for veggies or crackers, and it’s also a great spread for sandwiches and a good Mediterranean pizza. Today, I’m going to show you how to make hummus in just 5 minutes!
The Ingredients You’ll Need
Traditional hummus is made with with 7 main ingredients. If your pantry looks like mine, you may already have them on hand!
- Cooked chickpeas
- Lemon juice
- Olive oil
- Ground cumin
To make hummus, all you need to do is process all of these ingredients together until smooth and creamy. It doesn’t get much easier than that!
If you don’t tolerate beans well, try my Zucchini Hummus instead. It’s properly combined and tastes remarkably like the real thing!
If you want more of a dessert hummus, try this popular Brownie Batter Hummus instead. It tastes like brownie batter in a bowl, but with more fiber and less sugar.
How to Cook Chickpeas
The fastest and easiest way to make hummus is to use canned chickpeas, which are already cooked. However, if you prefer to cook them from scratch, I highly recommend trying my Instant Pot Chickpeas. The process is totally hands-off!
To cook chickpeas from scratch on the stove, I recommend soaking them first. Dry chickpeas need to soak for 8 hours, or overnight in the fridge. Drain them well, then cover with 2 inches of water in a large pot and boil until the chickpeas are tender, at least 1 hour.
I actually recommend over-cooking chickpeas, if you are making them specifically for hummus, because the dip will turn out even creamier that way.
How to Make it Taste the Best
There are a lot of opinions on how to make the best hummus, but if you ask me, I like to make sure a recipe doesn’t lean too heavily on tahini or lemon juice. I like both; I just don’t want either one to overwhelm the whole dip.
I use raw or homemade tahini, which has a mild flavor compared to traditional versions, and I start with 3 tablespoons of lemon juice. You can always add more as you go, but I think it’s smart to start with less and then adjust to taste, so you don’t wind up with a dip that is too tart.
The same goes with garlic! I start with one medium-large glove, and I like to use a microplane to finely grate it into the food processor. That way you won’t get any chunks of garlic in a single bite.
If you majorly love garlic, feel free to add a second clove– but you may want to let the minced garlic rest in the lemon juice for a few minutes to help the flavor mellow first.
Why is it Healthy?
This recipe is a little healthier than one you might buy in the store, because it’s made with less oil and no artificial preservatives. My recipe uses less tahini than traditional recipes, too, so the dip should be lower in fat and calories.
How to Make Hummus (in 5 minutes!)
- 1 (15 oz.) can cooked chickpeas (about 1 1/2 cups)
- 1/4 cup raw tahini
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 to 2 medium-large garlic cloves , finely minced (to taste)
- 3/4 teaspoon ground cumin
- 1/2 teaspoon fine pink salt (I use Real Salt brand)
- 3 to 4 tablespoons water , as needed for texture
- In a large food processor fitted with an "S" blade, combine the chickpeas, tahini, lemon juice, olive oil, 1 garlic clove, cumin, salt, and 3 tablespoons of water. Process until smooth, and add another tablespoon of water for a fluffier/softer texture. (The more water you add, the softer & smoother the dip will be.)
- Taste and adjust any seasoning as needed, adding more lemon juice or tahini, if desired. I usually add 1/4 teaspooon more salt, and sometimes another garlic clove, depending on who I am serving this to. (If it's just for me, I always use 2.) You can serve this right away, or store it in the fridge where it will thicken up a bit more.
- Hummus can be stored in an airtight container in the fridge for up to one week. You can freeze anything you think you won't finish before then.
- If you don’t have chickpeas on hand, feel free to try this recipe with another type of white bean instead.
- If you need to avoid added oil, feel free to swap the olive oil in this recipe for more water. I like the texture it adds, but it’s not essential for a delicious dip.
If you try this recipe, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience.
Reader Feedback: What’s your favorite way to use hummus? I probably use it most often as a snack, but I also love adding it for creaminess to my favorite Vegan Pasta.