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Quick and Easy Creamy Hummus

  • Author: Elaine Gordon
  • Prep Time: 5
  • Total Time: 5
  • Yield: 6-8 1x
  • Diet: Vegan


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!



  • 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 (~23 tablespoons fresh lemon juice)
  • 3 tablespoons filtered ice water (or more for a thinner consistency)
  • 1 tablespoon 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


  1. 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.
  2. Taste and adjust flavors as needed (you may want to add more lemon, olive oil, salt, tahini or garlic).  
  3. 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.  
  4. Store leftovers in an airtight container in your refrigerator for up to one week.


*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