hummus in a small bowl surrounded by a black plate of vegetables and crackers
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Easy 5-Minute Homemade Hummus

(vegan, gluten free, nut free, dairy free, vegetarian, soy free)

The best, easy 5-minute homemade hummus recipe is now at your fingertips! All it takes is a few ingredients, a food processor, and 5 quick minutes. It’s a great grab-and-go snack for school or work, and can last the whole week if you’re lucky (no promises on that one ;))!

What you need for this Easy 5-Minute Homemade Hummus:

  • canned chickpeas
  • water
  • lemon juice
  • tahini (optional)
  • garlic (optional)
  • cumin (optional)
  • salt
  • pepper
  • olive oil
easy 5-minute homemade hummus in a small bowl surrounded by a black plate of vegetables and crackers

How do you make homemade hummus?

It’s pretty straightforward! You’ll need a small food processor or blender for optimal smoothness. However, you can also mash the chickpeas by hand for a quick “smashed hummus”.

The actual recipe is pretty straightforward! All you have to do is blend all the ingredients together. That’s it. What are you waiting for?

Ways to eat hummus:

  • Use as a dip for veggies and crackers
  • Spread on sandwiches, wraps, and pizzas
  • Add to salad dressings and sauces
  • Eat it straight off the spoon!
easy 5-minute homemade hummus in a small bowl surrounded by a black plate of vegetables and crackers

Other dip recipes:


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hummus in a small bowl surrounded by a black plate of vegetables and crackers

Easy 5-Minute Homemade Hummus


  • Author: Made by Meg
  • Total Time: 5 mins
  • Yield: 1 1/2 cups hummus 1x
  • Diet: Vegan

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 for a quick and easy work or school snack!


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
  • 23* tbsp olive oil

Instructions

  1. 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!
  2. 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.
  3. 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.
  4. 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.

  • Prep Time: 5 mins
  • Category: Hummus

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