Easy Hummus Recipe (Creamy & Fast)

Hummus is a creamy, delicious dip born in the Middle East with chickpeas (also known as garbanzo beans) as the star of the dish. Hummus, after all, means chickpea in Arabic.

These days there are so many variations of this dip that it’s hard to remember where it came from and how it was made. Chickpeas, tahini, lemon juice, and garlic were the main ingredients in the original recipe.

And this recipe isn’t that far from it.

Ingredients

You only need 6 simple ingredients to make this delicious hummus (really, it’s 4, considering that two are water and sea salt):

• Cooked chickpeas: Although I often cook dried chickpeas from scratch, I think canned chickpeas work perfectly well for homemade hummus. I use 1 can of chickpeas, which is roughly 1½ cups of cooked chickpeas. I tried making hummus using both, and the difference is negligible, and both turn out great.

If you prefer using dry chickpeas: Make sure to add a tablespoon of baking soda to the cooking water. It will help soften the tough chickpea skins.

• Tahini: Much like almond butter is made with 100% almonds, tahini is a sesame paste made from sesame seeds. Make sure you pick a good quality version made with 100% sesame and no added oil. I find that the original Middle Eastern type like this one is smoother, less bitter, and more liquid than other types—the perfect one you need for creamy hummus. 1/4 cup is all you need. It gives hummus its nutty flavor and creaminess.
• Fresh lemon juice: Yes, fresh, not that weird stuff you get already squeezed. 
• Garlic cloves: If you are the vampire type and don’t like raw garlic, you can use one clove of roasted garlic for a milder flavor.
• Water: I normally start with 1/4 cup, check the consistency, and then add more tablespoons of water, one at a time.
• Sea salt: Start with 1/2 teaspoon and adjust to your taste.

Is that it?

Yes, that’s all you need to make this easy hummus recipe! No extra virgin olive oil, no cumin. It’s that simple. And you won’t even notice that they are missing.

I love it just like that. And that’s how I make it most of the time. The creaminess of the tahini has all the healthy fats you’ll need, and there’s no reason at all to add olive oil to this recipe.

But if you really love the idea of adding a bit of cumin (although it’s not really part of the original hummus recipe), feel free to add 1/2 teaspoon for flavor. 

You can also add a drizzle of olive oil on top, mostly for decoration.

How to make

So, it’s going to be a very complicated 20-step instruction set here…

Just kidding. It couldn’t be simpler. Just put all the ingredients in your food processor or high-speed blender and process until smooth. 

Done!

It normally takes me about 2 to 4 minutes. The more you blend it, the smoother it’ll get.

Each type of chickpea requires a different amount of water. Add more water, one tablespoon at a time, to reach the perfect velvety consistency that’s right for you.

Adding a couple of ice cubes: Some recipes say that adding ice cubes instead of water can help to create a creamier hummus. My theory is that ice cubes (or very cold water) can help firm up the tahini, which can make the hummus consistency extra silky. I personally didn’t notice much difference when I tried this trick.

Here I used a food processor, but I find that I can get a smoother consistency faster with a blender. So if you want to save a couple of minutes, use your blender.

How to serve

Hummus is traditionally served as part of a mezze, a Middle East selection of small dishes served normally as appetizers.

But there are so many more fun ways to eat it:

• Use it as a snack with fresh veggies like carrots, celery, red peppers, and cucumbers.
• Or as a bread dip for pita bread, pita chips, rye bread, oatcakes, or seeded crackers.
• Spread on rice cakes, crostini, sandwiches, and wraps.
• Use it as a filling for your Taco Tuesday.
• Add it to lunch bowls, like this Mediterranean lunch box or this hummus lunch bowl.
• Thin it with a bit of water and use it as a healthy creamy sauce for your pasta.

Optional toppings

To keep this hummus recipe nice and easy, I used some smoked paprika and some parsley leaves as toppings.

But you can get creative and try other toppings:

• Top it with crispy chickpeas and harissa.
• Add some olives and chili flakes.
• Turn it into a bruschetta by sprinkling it with fresh cherry tomatoes and oregano.
• Add some lemon zest and cucumber cubes for a summery feast.
• Top it with some salsa and corn to turn it Mexican.

Just use your imagination! 

How to store

Hummus is perfect for meal prep. You can keep it in the fridge in airtight containers for up to 5 days.

Hummus also freezes really well. Just store it in freezer-safe containers for up to 4 months, but the longer you leave it there, the more flavor it’ll lose. I wouldn’t keep it longer than a month or two. Simply thaw it overnight in the refrigerator as needed. Make sure to stir it up well before eating it. It’ll help to restore its original creamy texture.

Why I love this homemade hummus

• It’s creamy and easy to make.
• The perfect hummus recipe if you have little time!
• So much better than anything you’ll buy at the grocery store!
• Made with wholesome ingredients, rich in fiber, and protein.
• Naturally vegan and gluten-free.

More healthy recipes

• Mediterranean Lunch Box
• Avocado Sandwich
• Chickpea Salad Sandwich
• Vegan Avocado Toast
• Crunchy Roasted Chickpeas
• 10-Minute Chickpea Curry
• High Protein Vegan Recipes

If you try this easy homemade hummus recipe, please leave a comment and a rating and let me know how much you liked it!