This quick + easy creamy hummus recipe is the kind of thing you make once and then suddenly you're making it every week. It takes 5 minutes, uses mostly pantry staples, and hits that classic zesty, salty, ultra-scoopable vibe that makes hummus… hummus. Make a batch. Or two. You'll thank yourself later.
Also, can we talk about how wildly easy hummus is to make at home? There are a million store-bought options, but homemade is next level, and you get to call the shots on texture and flavor. Want it extra lemony? Do it. Super creamy? Yep. A little more garlic? Obviously.
This version is my shortcut spin on a more traditional Israeli-style hummus. Normally you'd boil the chickpeas for that extra-silky finish, but here we're skipping that step to keep things fast and weeknight-friendly. The result is still creamy, still dreamy, still exactly what you want with warm pita or a fridge full of crunchy veggies.
Other than the lemon, everything is straight from the pantry, which means hummus is always within reach. My family is constantly dipping something in it, so I keep this one in heavy rotation.
Health benefits of chickpeas
Chickpeas are the MVP for plant-based protein. They're filling, versatile and add that satisfying substance to meals and snacks, especially if you're eating vegetarian or vegan. Basically: small bean, big energy.
Garnishes for hummus
Think of this recipe as your hummus blank canvas. Keep it classic with a swirl of olive oil, a dusting of paprika, and a shower of parsley. Or use it as the base for all your favorite flavors and add-ins. No wrong answers here. You can find all my hummus recipes here.
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Quick and Easy Creamy Hummus
- Total Time: 5
- Yield: 6 1x
- Diet: Vegan
Description
This quick + easy creamy hummus is the kind of thing you make once and then suddenly you're making it every week. It takes 5 minutes, uses mostly pantry staples, and hits that classic zesty, salty, ultra-scoopable vibe that makes hummus… hummus. Make a batch. Or two. You'll thank yourself later.
Ingredients
- 1 (15-ounce can) garbanzo beans, drained and rinsed well (or 1.5 cups cooked chickpeas)*
- ¼ cup runny raw tahini (oils well incorporated throughout)
- 1-2 large juicy lemon, juiced (~5 tablespoons fresh lemon juice)
- ¼ cup ice water
- 1-2 large cloves garlic (I like 2)
- ¾ teaspoons fine salt
- Garnish ideas: sweet paprika, Italian flat leaf parsley (large stems removed and leaves finely chopped), and/or extra virgin olive oil, microgreens
Instructions
- Add all ingredients to a 7-cup food processor or blender. Process for one minute. Scrape down the sides with a mini spatula and process again until smooth and creamy and no ice chunks remain.
- Taste and adjust flavors as needed (you may want to add more lemon, salt, tahini or garlic).
- 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 sweet paprika if desired.
- Store leftovers in an airtight container in your refrigerator for up to one week.
- Prep Time: 5
- Category: Appetizer or Side Dish
- Method: Blender, food processor
- Cuisine: Mediterranean
Janice says
Why did you change this and eliminate the aquafaba and olive oil? Thanks for replying!
Elaine Gordon says
Hi Janice: I should definitely add a note that it has been updated and why... I started testing it with the crushed ice method and to me it seemed way fluffier and creamier. For me the aquafaba was giving it a bit of a taste that I didn't love and without it I liked it even more. Have you tried it the new way yet? I would love to know how you think it compares. Thanks, Elaine
Janice says
Hi Elaine! I haven’t tried it yet but planning to this week. I’ll let you know! Thank you. Janice
Elaine Gordon says
Hi Janice: Okay, great! Eager to hear! 🙂
Janice says
Hi Elaine! The verdict is in! Delicious! I agree that it seems fluffier and creamier. I love it! Thank you.
Elaine Gordon says
Aw yay!! That makes me so happy! I don't typically update recipes dramatically like this but I just had to in this instance because it was so much better this way!
Stephanie says
Would love to know what brand of Tahini you recommend. Have never used it so I’m clueless as to what a good one is.
Elaine Gordon says
I absolutely love Soom Tahini - I get it at Whole Foods. It makes a huge difference in recipes like this!
Taylor Smith says
So amazing and way healthier/cheaper than store bought! We will be making this on repeat!
Elaine Gordon says
Thank you, Taylor! I'm so happy to hear you enjoyed this one! We make it all the time here 🙂
Cressie says
A new favorite for our family!
Elaine Gordon says
Thank you so much, Cressie! So happy to hear you and the fam enjoyed it! Best, Elaine
Dominique says
After seeing you make this in your blender I had to! Best hummus recipe I have ever made. Even made it after toddler bedtime risking waking her (worth it!)
Elaine Gordon says
Wow! Thank you so much for not only making it so quickly but also letting me know so quickly! I really appreciate that more than you know! And hilarious that you risked the naptime for it - sacred! LOL 😉 Thank you so much for the five star review. I'm so happy you loved it as much as I do! Best, Elaine
Karen says
I make this all the time and add a squeeze of lemon and olive oil on the top with whatever fresh herbs we have. My husband begs me to make more.
Elaine Gordon says
Thank you so much, Karen! Love how you present this dish... sounds super gourmet! I finally taught my husband to make it because he was always begging me for it too! 😉