Description
The simplest homemade hummus recipe that only takes a few ingredients, a food processor, and 5 minutes. Enjoy as a dip, spread on sandwiches, wraps, or pizza.
Ingredients
Scale
- 1 540mL/19oz can chickpeas (~2 cups), drained* & rinsed
- 1/4 cup water
- 2 tbsp lemon juice
- 1 tbsp tahini (optional)
- 2 cloves (2 tsp) garlic, minced (optional)
- 1/2 tsp ground cumin (optional)
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2–3* tbsp olive oil
Instructions
- This first step is optional, but I find that peeling the chickpeas gives the hummus a creamier, smoother texture. However, it is a bit tedious to do, so I often opt out of peeling for the sake of time!
- Add the chickpeas, water, lemon juice, tahini, garlic, cumin, salt, and pepper to a small food processor or blender (or mash by hand if you’re feeling up to it!) and blend until smooth.
- Add 2 tbsp olive oil, then blend again until smooth. If your hummus is still too thick for your liking (usually when you peel the chickpeas it takes more olive oil), you can add 1 more tbsp of olive oil to thin it out.
- Serve as a dip or spread and enjoy! Keeps in the fridge for 3-5 days.
Notes
*If you choose to peel the chickpeas, your hummus will likely take more olive oil (3 tbsp). If you do not peel the chickpeas, your hummus will likely need only 2 tbsp olive oil.
Keywords: 5-minute hummus, homemade hummus
