Recipes

Creamy, Classic, 5-Minute Hummus

May 24, 2020  —  Written by Chris 

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I’m not vegan, or even vegetarian, but I aim for 70-80% of what I eat to be plant-based. I just feel better that way. So foods that have been around for generations and are already plant-based are worth memorizing, because they’re usually simple to make and super tasty.

Enter hummus. It’s a favorite around here, and I’ve been working through several recipes and iterations before finding one that hits that sweet spot between simple and delicious. Way better than anything you’d buy from the store, and cheaper to boot.

I think it’s also worth mentioning, hummus isn’t just a dip. That’s what it’s known for, but you can use it in so many ways and once you know how to make it you’ll find more uses for it every day. Check out the video below for some of my favorites.

Creamy, Classic, 5 Minute Hummus

A favorite around our home, this recipe comes together in 5 minutes and is better than anything you'll get at the store.
Prep Time5 mins
Course: Side Dish, Snack
Cuisine: Mediterranean, Middle Eastern
Keyword: 5 minute dishes, hummus
Servings: 14

Equipment

  • Food Processor
  • Spatula

Ingredients

  • 2 15oz cans garbonzo beans drained, liquid reserved
  • 1-1 1/3 cup reserved bean liquid called aquafaba
  • 1/4 cup lemon juice fresh squeezed
  • 1 cup tahini
  • TT salt

Instructions

  • Combine all ingredients into a food processor and blitz for 1 minute. Taste, adjust seasoning, and blitz for 2 more minutes.

What do you think?

  1. Kiran says:

    This is a random question but where are the salt jar and wooden pedestal from? Love them! Thank you :)

    • Chris says:

      Salt cellar is from Amazon from like 5 years ago and no longer sold, and the pedestal is from Target a couple years ago, but here’s a post where we share a bunch of great options.

  2. Kiran says:

    Looks great! Sometimes, I add paprika to the top of my hummus when I’m putting it out. It gives it a nice kick and some depth!

  3. Emily says:

    Did you do anything to the asparagus before putting it out? I’ve never seen asparagus as crudite (not at all sure I’m using that word correctly!)

  4. Liz M says:

    I just had to google “garbanzo beans” had no idea that was a chickpea lol :) This is super similar to the recipe I make and its soooo good!!

  5. D. Pike says:

    This looks delicious, especially all vegetables!
    Do you get the arugula at grocery store or farmer market? It just looks so fresh.
    Last, Love the instrumentals in video. Do you know source? Thanks,

  6. Margaret says:

    What are the other dishes in the photos?

    • Chris says:

      You can see them in the video! I used the hummus to make a dressing for the arugula, and as a bed for a spin on a caprese salad. Tomato, hummus, parsley, and balsamic – so good.

  7. Kate says:

    Can’t wait to make this! Thanks, Chris! Love all the cooking videos & recipes!

  8. Laura C says:

    My personal preference is to throw out the aquafaba and instead use extra virgin olive oil. It adds a velvety texture and depth of flavor.

    • Chris says:

      I’ve tried a few iterations that same way! Really delicious when fresh – a little heavier than I prefer overall, and the olive oil tends to seize up in the fridge so my versions done that way got a little too stiff when chilled.

  9. Jessica says:

    Looks great! What kind of tahini do you prefer? I tried one from the grocery store and it was not great.

    • Chris says:

      I just use whatever I can find. There is a brand that I really like that I recognize when I see it, but don’t know it off the top of my head. It’s in an orange can (not a tin can, like a cardboard can – like you’d see peanuts in). Next time I find it I’ll try to remember it’s name.

  10. Heidi says:

    Can’t wait to try this! Do you have a favorite tahini you’d recommend? The last time I bought it, I couldn’t get it to mix properly and ended up throwing it away unused. Thanks!

    • Chris says:

      I usually just use what I can find and it turns out good. I do have to stir them for a long time, though, to break up the hard stuff that has settled.

  11. Naomi says:

    This looks so good! Any tahini substitution recommendations? My son is anaphylactic to sesame seeds, peanuts, and tree nuts. Not sure where to get that flavor from. Thanks so much!

    • Chris says:

      Hmm, that’s a tricky one. I’ll have to research it a bit more, but maybe sunflower butter? Or ground, toasted pumpkin seeds?

  12. Julia says:

    will draining the two cans of beans give me enough of the liquid to equal 1 – 1 1/3 cups or will I need an additional can? I’m very excited about this!

  13. Heather Evans says:

    Hi Chris,

    Do you think I could use a Ninja mixer instead of a processor? Or would that require more liquid?

    • Chris says:

      This version has a little more aquafaba and tahini than others (which is why its so creamy). So I think you might be ok with a regular blender.

  14. Katriece says:

    This looks great! But not sure what TT salt is? Is it supposed to say 1T salt? ????

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