This Quick and Easy Creamy Hummus recipe can be made in just 5 minutes! It’s my go-to homemade hummus and it’s full of classic, zesty, and filling flavor. Make a batch (or two!) today!
Did you know that hummus is really, really easy to make at home? There are so many store-bought kinds you can buy, but I always get the best results when I make my own! This lets you totally customize the hummus with both texture and flavors so it’s just right. This Quick and Easy Creamy Hummus recipe produces perfect results every single time. It’s been my go-to recipe for a while now because it comes together in under 5 minutes!
This is a simplified version of my Israeli Style Hummus. Instead of boiling chickpeas, I used aquafaba from the canned variety! This makes your hummus really creamy without adding much oil. Other than lemon, this hummus recipe is made from all pantry ingredients, so you can keep everything on hand and make a fresh batch of hummus whenever you want it. My whole family loves dipping veggies in hummus, so I make it often!
What is Aquafaba?
Aside from being kind of fun to say, aquafaba is a really useful ingredient that you may have been rinsing down your drain! It’s the liquid that you find in cans of chickpeas. It’s got a unique composition of starch and protein that comes from soaking the chickpeas and it’s a really wonderful vegan binding ingredient, or in this case, thickening ingredient! You can even make your own aquafaba by soaking dried chickpeas overnight. Isn’t that fascinating?!
Health Benefits of Chickpeas
The number one benefit of chickpeas is that they are so high in protein! They’re an excellent source of nutrition in vegetarian and vegan diets. I love the substance that chickpeas add to a dish, and they can be made in so many different ways!
What is the Difference Between Garbanzo Beans and Chickpeas?
Only their name! Chickpeas and garbanzo beans are actually the very same thing. “Garbanzo” is the Spanish name, while “Chickpea” is the English one. If a recipe calls for chickpeas, go ahead and grab a can of garbanzo beans…and vice versa!
Garnishes for Hummus
This recipe makes a fantastic base for all of your favorite hummus flavors. I love experimenting with different add-ins! You can garnish it with parsley, paprika and extra virgin olive oil if desired.
More Hummus Recipes
Mini Peppers Roasted with Sweet Pepper Hummus
Quick and Easy Creamy Hummus
- Prep Time: 5
- Total Time: 5
- Yield: 6–8 1x
- Diet: Vegan
Description
This Quick and Easy Creamy Hummus recipe can be made in just 5 minutes! It’s my go-to homemade hummus and it’s full of classic, zesty, and filling flavor. Make a batch (or two!) today!
Ingredients
- 1 (15 ounce can) garbanzo beans (or 1.5 cups cooked chickpeas)*
- 2 tablespoons aquafaba (see notes)
- 1/4 cup runny raw tahini (oils well incorporated throughout)
- 1 lemon, juiced (~2–3 tablespoons fresh lemon juice)
- 3 tablespoons filtered ice water (or more for a thinner consistency)
- 1 tablespoon extra.virgin olive oil (plus more for garnish if desired)
- 1 clove garlic
- 3/4 teaspoons fine salt
- Optional garnishes: paprika, Italian flat leaf parsley (large stems removed and leaves finely chopped), and/or additional extra virgin olive oil
Instructions
- Add all ingredients to a 7-cup food processor. Process for one minute. Scrape down the sides with a mini spatula and process again until smooth and creamy.
- Taste and adjust flavors as needed (you may want to add more lemon, olive oil, salt, tahini or garlic). Â
- Transfer the hummus using the spatula to a serving dish and garnish with a dusting of chopped Italian flat leaf parsley, a drizzle of extra virgin olive oil and a sprinkle of paprika if desired. Â
- Store leftovers in an airtight container in your refrigerator for up to one week.
Notes
*Reserve 1/4 cup of the aquafaba (liquid from the can of chickpeas). No need to rinse the chickpeas. If you cook your own chickpeas then reserve 1/4 cup of the cooking liquid.
- Category: Appetizer or Side Dish
- Method: Food Processor
- Cuisine: Mediterranean
Keywords: easy creamy hummus
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