Simple Hummus Recipe

Is there any busy parent who isn’t looking for cooking shortcuts? I’m going to say no. We’ve all been there when it seems almost impossible to have healthy yet satisfying food without spending too much time in the kitchen. Well, it doesn’t have to be that way. This 6-ingredient hummus comes together in 5 minutes and is so delicious. It is vegan and gluten-free too. A simple chickpea hummus recipe is handy to have on hand and is so healthy and versatile. It can be used as a dip for vegetables and crackers or a spread on sandwiches and wraps.

I make hummus almost every Friday; it goes well with Challah, salatim (salads), and pickles. It is a fun dish to make and extremely fun to eat. In this recipe, to make life a little bit easier, I use chickpeas from a can! If you would like to learn how to cook your chickpeas from scratch, check out my Israeli Hummus From Scratch Recipe.

What Is Hummus?

Hummus is a creamy Middle Eastern dip or spread made of cooked chickpeas, tahini (sesame paste), garlic, lemon juice, cumin, and salt. It’s rich in healthy fats and fiber and packed with plant-based protein. It is naturally gluten-free and vegan. Learn more about hummus here.

Ingredients Overview:

Canned Chickpeas: I recommend buying a can of good organic chickpeas.

Chickpea Liquid: Don’t skip this – aquafaba (the liquid left in the can) adds so much flavor to the hummus and has emulsifying and thickening properties. 

If you don’t have chickpea liquid, simply use water instead. 

Garlic: Start with one clove and add more as needed. Roasted garlic is also good and is sweeter in flavor.

Tahini: Tahini is rich and nutty paste made from sesame seeds. You will be surprised, but the essential thing in hummus is tahini! The better it is, the better the hummus will taste. Tahini should be creamy, nutty, with a bit of sweetness, not dense, dry or bitter.

Tahini that I used and liked (affiliate links): Soom, Baron’s, and Seeds + Mill.

Fresh Lemon Juice: Fresh lemon juice is just the thing to add tang here.

Cumin: A hint of this warm, earthy, and fragrant spice. 

Salt: Just a pinch of salt to your liking. You can always add more. 

For garnish: An authentic or traditional way to serve hummus is with a swirl of olive oil, a dash of paprika and cumin, and a sprinkle of chopped parsley.

How to Store Freshly Made Hummus? 

Scoop the hummus into an airtight container and store in the fridge for 3 to 4 days.

I don’t recommend freezing hummus! Freezing and thawing can affect both the taste and texture of hummus.

More Recipes You’ll Love 

Israeli Hummus From Scratch

Tahini Sauce

Pomegranate Molasses Salad Dressing

Labaneh

Homemade Hummus

Learn how to make homemade hummus!

Kosher, Vegan, Pareve

Tried my recipe?Mention @mamalivingabroad or tag #mamalivingabroad!

Print Pin Rate

Course: Spread

Cuisine: Mediterranean

Keyword: vegan spread

Prep Time: 10 minutes minutes

Servings: 2 cups

Equipment

• Food processor or a high-power blender

Ingredients

• 1 can (16 oz 450 grams) organic chickpeas **reserve about ½ a cup of the liquid and 2 tablespoons of the chickpeas (for garnish)**
• 1/4-1/2 cup (60-120 ml) tahini paste (raw tahini)
• 1/2 teaspoon cumin
• 1-2 garlic cloves
• 1-2 tablespoons (15-30 ml) fresh lemon juice
• salt to taste

Instructions

• Warm the chickpeas (with the liquid) in the microwave for about one minute.
• *Optional* If you have extra time and you want to make hummus that is extra creamy, peel the membranes off the cooked chickpeas before you purée them.
• In a food processor, add chickpeas and 1/2 cup of liquid and process for 1 minute; scrape the bowl's sides and bottom.
• Add tahini (start with ¼ cup tahini), cumin, garlic, lemon juice, and salt. Process for 1 minute.
• Scrape the sides and bottom of the bowl; then process for 30 seconds more.
• Taste; add more salt, lemon juice, and tahini to your liking.
• If the consistency is too thick, run the processor and slowly add a little warm water. Blend until you reach a desired smooth consistency.
• Keep refrigerated and serve with pita/chips/Challah

Notes

Keep the hummus refrigerated for up to 5 days.

Get creative with your hummus by adding your favorite fix-ins like roasted peppers/garlic/eggplant, hot sauce, cooked beets, sweet potatoes, sun-dried tomatoes.