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The Best Hummus (in 3 Minutes!) Recipe

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4 from 13 reviews

This easy and creamy hummus recipe is ready in just 3 minutes using simple pantry staples like canned chickpeas, tahini, lemon juice, and garlic. Blended to perfection, it's a versatile, smooth dip perfect for snacks, appetizers, or adding flavor to meals. The recipe includes tips for adjusting consistency and garnishing with olive oil, paprika, and fresh parsley.

Ingredients

Hummus Ingredients

  • 2 (15-ounce) cans chickpeas, drained with liquid reserved
  • ⅓ cup chickpea liquid (aquafaba), or more as needed
  • ½ cup tahini
  • ¼ cup olive oil
  • 2 lemons, juiced
  • 2 garlic cloves
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt

For Garnish

  • Extra-virgin olive oil
  • Paprika
  • Freshly chopped parsley

Instructions

  1. Prepare Ingredients: Drain the chickpeas from the cans, reserving the liquid (aquafaba). Juice the lemons and peel the garlic cloves.
  2. Combine Ingredients: Add the chickpeas, ⅓ cup of reserved chickpea liquid, tahini, olive oil, lemon juice, garlic, cumin, and kosher salt into a high-powered blender. Secure the blender lid tightly.
  3. Blend: Turn the blender on high speed for about 30 seconds. Use the tamper to push the ingredients toward the blades to ensure even blending. Blend longer if you prefer a creamier texture. Add additional chickpea liquid as needed to achieve a softer consistency.
  4. Serve: Transfer the hummus to a small serving bowl. Drizzle with extra-virgin olive oil, sprinkle with paprika, and garnish with freshly chopped parsley.

Notes

  • The chickpea liquid, known as aquafaba, helps create a smooth and creamy texture without adding extra fat.
  • For an extra smooth hummus, blend beyond 30 seconds until desired consistency is reached.
  • Adjust salt and lemon juice to taste after blending as flavors may vary based on brand and freshness.
  • Hummus can be stored in an airtight container in the refrigerator for up to 5 days.
  • Serve with pita bread, vegetables, or as a spread in sandwiches.