Best Hummus Recipe (Made in 3 Minutes) | Downshiftology (2024)

Home Recipes Courses Appetizers and Snacks The Best Hummus Recipe

by Lisa Bryan

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Updated Jul 11, 2023

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This really is the best hummus recipe! Not only is it fast and easy, but it’s also super creamy and delicious. It’s the classic hummus you know and love – made from a handful of wholesome ingredients – and it’s done in under three minutes with a high-powered blender!

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Hummus, oh how I love thee. I’ve had my fair share of hummus while traveling across the Middle East, in fact, I’d like to think I’m a connoisseur. So it only made sense to recreate the best hummus recipe, that’s also an incredibly easy hummus recipe. Trust me,packaged hummus has nothing on this freshly made version.

I love to schmear hummus onto falafel flatbread with toasted pine nuts and herbs, scoop it with crisp cucumber slices for a quick healthy snack, dollop it on veggie bowls, and the list goes on (which I’ll talk more about below). Long story short, it’s a fridge staple and highly versatile!

Is Hummus Good for You? Yes!

Chickpeas are wonderful for gut health as they’re loaded with fiber and keep things moving through your digestive system (in other words, they help with constipation). But here’s the really good part. The type of fiber they’re loaded with is insoluble fiber – the kind that helps to lower “bad” cholesterol while feeding the “good” gut bugs in your microbiome.

That’s because insoluble fiber doesn’t break down until it hits the large intestine. And when it does hit the large intestine, those good gut bugs feed off the insoluble fiber, creating short-chain-fatty-acids, giving you energy and protecting the health of your colon.

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Classic Hummus Ingredients

This recipe is everything you love about a simple dip and spread. There’s just six easy ingredients plus a few extra garnishes to create the most luscious hummus. Here’s what you’ll need:

  • Canned Chickpeas: I’m using canned chickpeas for a speedier process. But keep reading for my thoughts between canned versus fresh chickpeas.
  • Chickpea Liquid: Don’t skip this – aquafaba (the liquid left in the can of chickpeas) is the key to the creamiest hummus ever with its emulsifying and thickening properties!
  • Tahini: An essential for adding a nutty flavor to the dip and creating a thicker texture. Bonus – it’s super easy to make yourself with my homemade tahini recipe!
  • Lemons: The tartness of fresh lemons are used to brighten up the earthy flavors. And you know my motto, fresh lemons over jarred lemon juice is always preferred.
  • Garlic: I add two garlic cloves for an extra garlicky hummus. But heads up – blending certain ingredients like garlic in your Vitamix blender really intensifies their pungency. So you can always start with one garlic clove and add more. Roasted garlic is also divine and sweeter in flavor.
  • Cumin: A hint of this warm, earthy and fragrant spice is a virtual requirement in classic Middle Eastern cuisine.
  • Garnish: An authentic or traditional way to serve hummus is with a swoosh of olive oil, a dash of paprika, and a sprinkle of chopped parsley.

Find the printable recipe with measurements below.

Fresh Chickpeas Versus Canned Chickpeas

When it comes to hummus you’ll have purists say that properly soaked dried chickpeas should be used over canned chickpeas for the best, most traditional flavor. And they may be right. But I’ve tried this recipe both ways and the difference was negligible. Therefore, I opt for canned chickpeas as it’s faster and easier.

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How to Make Hummus – Super Easy!

There are two ways to make hummus – in a food processor or high-powered blender. I personally prefer the blender method. Why? I find that homemade hummus in a high-powered blender (like my favorite Vitamix) comes out faster and smoother than a food processor.

Using a high-powered blender also means that you don’t have to remove the skins of the chickpeas as they’re easily pulverized into a creamy texture. Unfortunately, that’s not the case when using a food processor. Plus, who can beat a 3-minute blend, right?

Here’s the simple steps to make hummus:

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Drain the chickpeas. Make sure to drain the chickpeas in a colander that sits over a large bowl. This is necessary to reserve all the chickpea liquid (aquafaba), so you can add some back to the blender.

Best Hummus Recipe (Made in 3 Minutes) | Downshiftology (6)
Best Hummus Recipe (Made in 3 Minutes) | Downshiftology (7)

Add the ingredients to the blender. Add the chickpeas, chickpea liquid, tahini, olive oil, lemon juice, garlic, cumin and salt to the blender.

Blend until creamy. Turn your blender on high and use a tamper (as you would when making almond butter) to push the ingredients into the blades. After 30 seconds, it should be fully blended. If you’d like a thinner consistency, just add a bit more chickpea liquid or water until it’s your desired consistency.

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Serve it up! For the finishing touches, create a swoosh with the back of a spoon to create a little divot for your olive oil to stay in. Then sprinkle some paprika and add freshly chopped parsley. Voila homemade hummus!

Ways To Serve and Use Hummus

Although hummus is predominantly a dip, there’s many delicious ways to add a touch of it to your meals. It’ll round out any of these Mediterranean recipes!

  • Dip into it with fresh cut veggies like cucumbers, red bell peppers, or celery. For a more savory touch, dip it with my ultimate seed crackers or socca flatbread.
  • Spread it onto a veggie-heavy sandwich or wrap. Some layering ideas can be butter leaf lettuce, sliced cucumbers, tomatoes, red onions, avocados, or microgreens.
  • Drizzle it onto just about anything for a nutty, fiber-fueled touch. Just mix it with a bit more water or aquafaba!
  • Dollop it onto a macro bowl piled with rice, fresh and roasted veggies, or sliced baked chicken pieces.
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Storage Tips

The beauty of hummus is that it holds up well in the fridge and is endlessly versatile. That’s why it’s one of my top meal prep recipes! Plus, if you need a crowd-pleasing appetizer – no one ever can deny a big crudite platter with hummus in the middle. And you can easily make it ahead of time!

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

To freeze: Yes, you can freeze any leftover hummus in a freezer-safe container for up to 3 months. Side note – I always have a stash of it in my freezer, ready to thaw and enjoy on a moment’s notice!

Classic Hummus Recipe Video

The process of making hummus is easy as can be. But if you’re a visual person, watch the quick step-by-step video below!

More Exciting Hummus Recipes

There’s a whole world of hummus(es) out there. It’s just a matter of what flavor you’re craving. Want a sweet potato hummus? Blend in boiled or roasted sweet potatoes. Want a super herby version? Toss in your favorite herbs like parsley and cilantro! Here’s a few ideas.

  • Roasted Carrot Hummus
  • Green Goddess Hummus
  • Roasted Red Pepper Hummus
  • Roasted Cauliflower Hummus (low-carb version!)
  • Chocolate Hummus (tastes so good with fresh fruit!)
  • Roasted Beet Hummus

This easy hummus recipe is a quintessential dip and I’m confident you’ll eventually know it by heart! Once you whip it up, let me know how it turned out in a comment below.

Best Hummus Recipe (Made in 3 Minutes) | Downshiftology (10)

The Best Hummus Recipe (in 3 Minutes!)

5 from 237 votes

Prep: 3 minutes mins

Total: 3 minutes mins

Servings: 16 servings

Author: Lisa Bryan

PrintPinReviewSave

Description

This healthy, homemade hummus is super easy and tastes better than anything store-bought. Watch my video above to see how quickly this hummus recipe comes together!

Video

Ingredients

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

For Garnish

Instructions

  • Add all the ingredients to a high-powered blender and secure the lid. Remove the lid cap and insert the tamper.

    Best Hummus Recipe (Made in 3 Minutes) | Downshiftology (11)

  • Turn the blender on high for 30 seconds (or more for a creamier texture) and use the tamper to push the hummus into the blades. Add more chickpea liquid (aquafaba), if desired, for a softer hummus.

    Best Hummus Recipe (Made in 3 Minutes) | Downshiftology (12)

  • Add the hummus to a small serving bowl and garnish with olive oil, paprika and fresh parsley.

    Best Hummus Recipe (Made in 3 Minutes) | Downshiftology (13)

Lisa’s Tips

  • Don’t forget that you can also make tahini yourself (rather than buying in the store). Just follow my tahini recipe.
  • The Vitamix blender I use is the Vitamix Ascent 3500 – and I love it!
  • 1 cup of dried chickpeas = 3 cups of soaked and cooked chickpeas = approx 30 ounces canned chickpeas

Nutrition

Calories: 166kcal | Carbohydrates: 18g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 80mg | Potassium: 212mg | Fiber: 5g | Sugar: 3g | Vitamin A: 24IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 2mg

Course: Appetizer, Snack

Cuisine: Mediterranean, Middle Eastern

Keyword: best hummus recipe, how to make hummus, hummus, hummus recipe

©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did you make this recipe?Mention @downshiftology or tag #downshiftology!

This post was created in partnership with Vitamix (a brand I’ve loved and used for years). All thoughts and opinions are my own. The original recipe was posted June 2017, but recently updated with new photos and information.

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

Read More About Me

Best Hummus Recipe (Made in 3 Minutes) | Downshiftology (2024)

FAQs

Why doesn't my homemade hummus taste good? ›

If your hummus is the right consistency or thickness but it tastes dry and pasty, it might be lacking a bit of oil. This recipe relies on the tahini to give it creaminess as I don't find olive oil makes enough of a difference to warrant the extra calories.

Are canned or dry chickpeas better for hummus? ›

Dried chickpeas provide better flavor than canned. Overcooking the chickpeas in water with baking soda makes them easier to blend. Puréeing the chickpeas while they're still hot lets you use a blender instead of a food processor for smoother texture.

Why add baking soda to chickpeas for hummus? ›

Baking soda: Adding baking soda to the chickpeas helps make the legume easier to digest, softer, and makes them easy to peel. Don't skip this ingredient!

Why is homemade hummus not creamy? ›

You might need more tahini, garlic, lemon and/or salt and very likely more chickpea water. Add a bit of each as you need, the recipe explains. "Blitz the hummus until very smooth, a few minutes at least. Don't worry about the hummus being too loose; it will thicken as it sits."

Why does Sabra hummus taste bad? ›

It tastes bad - the amount of lemon and tahini is off. It has preservatives and it has ingredients that are unnecessary (like salt), it uses soy bean oil, and other stuff like locust bean gum that I'm guessing is added for a smoother texture.

What can I add to hummus to make it taste better? ›

Next, enhance the blank slate of flavor with a few squeezes of lemon juice, a sprinkling of garlic salt, a turn of freshly cracked pepper, a heavy-handed sprinkle of paprika, and a generous drizzle of your nicest olive oil. Bonus points if you have an herby olive oil on hand with a little color to it.

What is a good substitute for tahini in hummus? ›

If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

Are garbanzo beans the same as chickpeas? ›

The honest answer—there's no difference between chickpeas and garbanzo beans. They're just two (of many) different names for the same type of pulse. (Pulses are basically seeds of legume plants.) The word chickpea doesn't come from chickens at all—it's an evolution of the plant's Latin name, cicer arietinum.

Why are jarred chickpeas better than canned? ›

Nigella suggests using chickpeas drained from a jar, as they tend to be soft and easy to blend. Canned chickpeas can have a firmer and slightly more pebbly texture, which make it a bit more difficult to get a truly smooth texture.

How long does homemade hummus last? ›

Homemade varieties will generally last anywhere from 3-4 days, whereas store-bought brands generally lasts 6-7 days after opening. These estimates assume that it maintains a refrigerated temperature; as we mentioned already, the shelf life of hummus is diminished greatly if it does not remain chilled.

How long does hummus last in the fridge? ›

As a general rule, it will last about a week in your fridge once you open it. So although you can keep hummus refrigerated for a couple months unopened, you only have seven days from opening to finish it off. (Or you can easily freeze your humus for up to 4 months if you want to store it for longer periods!)

How long to soak chickpeas in baking soda? ›

In a bowl add the chickpeas and cover them to double their height in water. Add 1/2 teaspoon of baking soda for every cup of dried chickpeas. Let them sit overnight (10-12 hours). The chickpeas will plump up and no longer appear dried and shriveled.

Why put ice cubes in hummus? ›

Two elements you need for food that's meant to be fluffy and creamy are air and moisture. Ice cubes do both jobs by whipping air into the mixture while adding a touch more moisture to ensure ultra-creamy hummus.

Why is restaurant hummus so creamy? ›

Tahini is sesame butter, and to make creamy hummus, the secret is to first turn that into sesame cream! To do that, you need to emulsify the tahini in a water based liquid first. This will not happen if you just put everything into a food processor all at once!'

Why does my homemade hummus taste bland? ›

Tahin and garbanzo beans are typically quite bland and since they make up most of the the bulk of the ingredients, without salt, your hummus will be pretty tasteless. I do a few things that elevate my hummus. I sauté my garlic in good olive oil with ground cumin before adding it.

Does homemade hummus taste better than store bought? ›

The taste:

I loved it. I have to admit it tasted a little bit different to the shop-bought hummus I am used to, but definitely in a good way. I added more than a squeeze of lemon juice and it had a really fresh taste and just tasted light and healthier, yet the texture also felt more substantial than shop-bought.

Does homemade hummus taste better the next day? ›

Hummus will tend to thicken overnight and you can loosen the mixture by adding water or more lemon, to taste. Hummus tastes the best when made fresh but that doesn't mean it doesn't taste good days after it's made. It's incredibly convenient and necessary to have hummus in your fridge throughout the week.

Why does homemade hummus go bad? ›

Once the dip is left open and unrefrigerated, it is exposed to various bacteria and microbes that may accelerate its spoilage, and it does go bad if left out for too long.. If you plan to store some for later, it is best to minimize the amount of time it spends unrefrigerated, and try to keep it free of contamination.

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