5 Minute Creamy Hummus I'm Never Without

My staple hummus. Always in my fridge and coming to the rescue for lunches, adding to dressings, and that inevitable mid afternoon search for a filling snack!

Recipe by Kathryn Alexandre on May 22, 2021

Total time: PT5M

Rating

5 stars ( reviews)

Keywords

hummus, aquafaba, chickpeas, garbanzo beans, party, spreads, tahini, quick, easy

Ingredients

2 cups cooked chickpeas
¼ cup + 2 tbsp aquafaba (chickpea brine), less or more depending
¼ cup tahini
½ tbsp lemon juice
½ tbsp white vinegar
½ tsp salt
¼ tsp cumin
1 clove garlic
1 tbsp olive oil (sub with water for an oil-free option)
optional: ¼ tsp smoked paprika or cayenne pepper for some heat

Cuisine

Middle Eastern

Steps

If using canned chickpeas, drain them and preserve the liquid.
Add the chickpeas, ¼ cup aquafaba (or water), tahini, lemon juice, vinegar, salt, cumin, and garlic to your food processor or blender. Start blending until creamy and smooth. If you’re able, stream in the remaining 2 tbsp aquafaba and the 1 tbsp olive oil (or more water as needed) while the food processor is running. If not, you can stop your machine, scrape down the sides if needed, add the remaining liquids, and process again until smooth.
Taste and adjust to your liking. Add more tahini, oil, or water to make it creamier, lemon juice or vinegar to give it more bite, and spices for more intense flavour.
To store, refrigerate in an airtight container for up to 1 week.

Reviews

Ron on 2021-05-24 (5 stars):
I love hummus and this is superb. Creamy certainly describes it.
Deanne on 2025-04-07 (5 stars):
This is the best homemade hummus I’ve made! So delicious and creamy! The smoked paprika is a nice addition.
Jackson Green on 2022-12-29 (5 stars):
Thank you, Kathryn!
John Hummus on 2024-11-05 (5 stars):
cant wait to use this yummy recipe for hummus tuesday!!