Quick & Easy Hummus Recipe

The hunt for the perfect hummus recipe is over. Ready in 5 minutes, this creamy chickpea dip can be made with or without tahini.

I make this at least once a month. I love that’s it’s so easy to make. Not only is perfect for an appetizer but also quick snacks and light lunches.

The best part about making this at home is that you get to change up the dominant flavors. If you want more tahini, garlic, or lemon, it’s easy to change.

It’s naturally vegan and gluten-free making it perfect for nearly every guest that drops in.

This is one of the first recipes making an appearance in early 2016. It has been updated with new photos and pro tips.

INGREDIENT NOTES AND SUBSTITUTIONS

Chickpeas – Also called garbanzo beans. My recipe uses canned to keep it quick and easy. Save the liquid from the can when draining them.

Dried can be used. For the best results, you’ll want to soak these overnight then cook until completely soft the next day.

The skins can be removed from the beans for a smoother product. It’s fairly labor-intensive and I don’t find it necessary.

The best way I have found to remove the skins from canned chickpeas is to pop them between your fingers.

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Olive oil – extra virgin olive oil provides more flavor than other olive oils. Aquafaba can be used as a substitute for an oil-free version.

Lemon juice – use freshly squeezed. It tastes so much better than the stuff in a jar.

Garlic – fresh garlic is preferred, but if all you have are some old garlic cloves substitute garlic powder. Old garlic can be bitter and hot, this will affect the entire batch. You’ll need 1/8 teaspoon per clove of garlic.

Tahini – this has become fairly common in larger grocery stores. I’ve had the best luck using the Krinos brand. Don’t use anything in a can, you want to be able to see the product. Smooth and creamy is the consistency you need.

If the oil has separated, mix it in well before measuring.

You can substitute any nut butter like peanut butter, unsweetened would be best, but your regular peanut butter would work too.  This won’t taste the same as what you get at Greek restaurants though.

It can be made without tahini just by omitting it. Just like using a substitute, it won’t be exactly the same.

Aquafaba – this is simply the liquid left in canned chickpea or the remaining cooking liquid when using dried beans.

More olive oil or water can be used at the end instead.

EQUIPMENT

This recipe is the easiest to make when using a food processor or a high-speed blender.

It can be made the old-fashioned way using a large mortar and pestle.

A few folks over on Reddit have found some success using a potato masher and a flat bottomed pan. Make sure your chickpeas are super soft.

The last two will require a bit more arm strength!

DETAILED INSTRUCTIONS

Drain the chickpeas, reserving the liquid.

Add the drained chickpeas to a food processor or blender (photo 1) and process for about 30 seconds.

Add the olive oil and process for another 30 seconds. (photo 2)

Add the lemon juice, garlic, and tahini (photo 3) and process until smooth. About 1 minute. (photo 4)

Taste the hummus and add salt and pepper to taste. Now is the time to add more lemon juice or tahini if desired. Process for 5 seconds to blend.

Give it one last taste and adjust seasonings and add 1 to 2 tablespoons of the bean liquid, water, or olive oil for a fluffier texture. I prefer using the bean juice.

Process for another 30 seconds and check to see if you want to it fluffier. Add more liquid and process. I have never had to add more than 1/4 cup for 2 cans of beans.

PRO TIPS/RECIPE NOTES

Using a food processor is the quickest method.

When using a blender to make this, process half of the chickpeas at a time, then add everything together.

Your favorite nut butter can be used to replace tahini paste.

Tahini can be omitted.

If your tahini has separated, stir it together until it is smooth and creamy before measuring.

Use fresh lemon juice and garlic for the best results.

Lemon juice and tahini can be increased or decreased to suit your tastes without an issue.

Reduce or eliminate the garlic if you’re not a fan.

To make this fluffier, add more olive oil or reserved liquid a tablespoon or so at a time at the very end and process for an additional 30 seconds, checking again after each addition.

SERVING

Serve cold or at room temperature with fresh pita or fresh vegetables. Some of my favorites are carrot sticks, celery sticks, and red bell pepper slices.

Top with additional olive oil and a pinch of fresh minced parsley and paprika for added color.

STORING

Store in an airtight container in the refrigerator for up to 3 days. If it smells sour or off, be safe and toss it.

This can be frozen for up to 3 months in a freezer-safe container.  For the best quality, allow it to thaw in the refrigerator overnight.

MORE DIP RECIPES YOU DON’T WANT TO MISS

Addictive Party Cheese Spread

Italian Olive Oil Bread Dip

Bacon Jalapeno Popper Dip

Caramel Apple Dip

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