5-Minute Hummus Recipe (with Canned Chickpeas!)

You may have heard that you’ll get the smoothest, creamiest hummus when you start with chickpeas cooked from scratch. However, not all of us have the time, energy, or desire to do that, since it can add an extra hour to the process.

This recipe is for people like me, who want to make hummus… fast.

While the texture doesn’t turn out quite as silky-smooth as hummus made from freshly cooked chickpeas, the flavor is utterly irresistible. Even my kids devour this version! (And they told me it tastes better than the kind that comes from our favorite Mediterranean restaurant.)

⭐⭐⭐⭐⭐ Featured Review

“This is the best tasting hummus that I’ve ever made.” – Noelle

Easy Hummus Recipe Ingredients

• Canned Garbanzo Beans. The base of this popular Middle Eastern dip is chickpeas, also known as garbanzo beans. Canned chickpeas tend to be firmer than freshly cooked chickpeas, but it’s nothing that we can’t fix with a food processor. If you prefer to cook beans from scratch, try Instant Pot Chickpeas for a faster method.
• Tahini. This ingredient is ground sesame seeds, and you can make homemade tahini if you don’t find one you like at the store. I recommend tasting the tahini before you use it, just to make sure it’s not unpleasantly bitter. My favorite brands for this recipe are Whole Foods 365, Soom, and Artisana.
• Garlic. Use a microplane to finely mince a fresh clove into the hummus. This will help distribute the flavor evenly throughout the hummus.
• Spices. Ground cumin is not always found in hummus recipes, but it seriously improves the flavor. Don’t forget to season with plenty of salt, too! If your hummus tastes bland, it probably needs the extra 1/4 teaspoon I recommend adding at the end of this recipe.
• Lemon Juice. Freshly squeezed lemon juice will make your hummus taste better than using store-bought lemon juice. I always make this batch with 3 tablespoons, which sometimes requires more than 1 small lemon, but you can add even more if you like a lemon-y hummus.
• Olive Oil. You don’t need much olive oil for hummus, but adding a tablespoon or two helps create a silkier texture and a more pleasant mouthfeel. (I’m pretty sure our local restaurant adds a lot more to their recipe, but I prefer keeping mine lower in oil.)

How to Make the Best Hummus Recipe

Step 1:

Open the 15-ounce can of chickpeas and pour the contents through a fine-mesh strainer to drain the liquid. Rinse with running water until you see no more bubbles form. Then, drain well and transfer the beans to a 12-cup food processor (or similar) fitted with an S-blade.

Add the tahini, lemon juice, olive oil, ground cumin, a half teaspoon of fine sea salt, and mince a garlic clove directly into the bowl using a microplane. Mincing the garlic first ensures you won’t end up with a large piece in your hummus later.

Then add 3 tablespoons of water and secure the lid.

Step 2:

Process the hummus for about 60 seconds, or until the chickpeas look relatively broken down. Then remove the lid and scrape down the sides of the machine. Add another tablespoon of water and blend again for about 30 more seconds to make the hummus creamier.

Remove the lid and stir the hummus. At this point, you can add another tablespoon of water (up to 5 tablespoons total) and season with another 1/4 teaspoon of fine sea salt. I think this addition makes the flavor perfect, but it could vary based on the type of salt you use. (Some salts taste “saltier” than others.)

As soon as you’re happy with the flavor, you can transfer the hummus to a storage container with a lid, or directly into a bowl for serving.

How to Serve Hummus

My favorite way to serve hummus is as an appetizer dip, garnished with an extra drizzle of olive oil and a sprinkle of paprika. I also like to add a few freshly chopped herbs, like fresh parsley or cilantro.

Serve it with toasted pita bread, sliced cucumbers or carrots, or any other veggies and crackers that you love.

You can use leftover hummus as a spread for socca pizza, in a falafel bowl, or to create a creamy, dairy-free pasta dish, like my hummus pasta.

Hummus Flavor Variations

• Roasted Red Pepper. Add 1 entire roasted red pepper to this recipe, along with a 1/4 teaspoon of smoked paprika and a few red pepper flakes on top. It reminds me of romesco sauce.
• Sun-Dried Tomato. Add 4 to 6 sundried tomato halves to this recipe, along with a 1/4 teaspoon of dried basil or dried oregano. You may need to add a little extra water to help them blend.
• Pesto. Add a spoonful of prepared pesto into this hummus for an extra herb-y flavor. You can also just add a dollop on top when serving. I love the contrast of tastes and textures!
• Bean-Free Hummus. While hummus translates to “chickpeas,” you can make a bean-free version that tastes like the classic. Try Zucchini Hummus if you have trouble digesting beans.
• Sweet Hummus. Try Chocolate Hummus (which also isn’t made with chickpeas) for a fun dessert dip.

More REcipes to Try

If you try this 5-minute hummus recipe, please leave a comment and star rating below to let me know how you like it.