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. I skip boiling the chickpeas for easier and quicker prep. 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!
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 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, drained and rinsed well (or 1.5 cups cooked chickpeas)*
- 3 tablespoons runny raw tahini (oils well incorporated throughout)
- 1 large juicy lemon, juiced (~2–3 tablespoons fresh lemon juice)
- 3/4 cup crushed ice (trust me!)
- 1 large clove garlic
- 3/4 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. 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, olive oil, 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.
- Category: Appetizer or Side Dish
- Method: Food Processor
- Cuisine: Mediterranean
Keywords: easy creamy hummus
Why did you change this and eliminate the aquafaba and olive oil? Thanks for replying!
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
Hi Elaine! I haven’t tried it yet but planning to this week. I’ll let you know! Thank you. Janice
Hi Janice: Okay, great! Eager to hear! 🙂
Hi Elaine! The verdict is in! Delicious! I agree that it seems fluffier and creamier. I love it! Thank you.
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!
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.
I absolutely love Soom Tahini – I get it at Whole Foods. It makes a huge difference in recipes like this!