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 231 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

What happens if you put too much tahini in hummus? ›

As I said earlier, tahini has a mildly bitter flavour, so if your hummus is bitter, you've most likely added too much tahini. Also make sure that the tahini you do have is hulled, as opposed to unhulled. Hulled tahini just means that the bitter husks on the outside of the sesame seed have been removed before blending.

What makes hummus taste better? ›

10 Ways to Make Store-Bought Hummus 10x Better
  1. Add salt, lemon juice, cumin, paprika, and cayenne to taste. ...
  2. Mix in another tablespoons of tahini. ...
  3. Fold in Greek yogurt. ...
  4. Stir in puréed or mashed roasted garlic. ...
  5. Add coarsely-mashed chickpeas. ...
  6. Toast za'atar and nuts in oil, then pour over top. ...
  7. Drizzle over herb oil.
Jul 16, 2018

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 put an ice cube in hummus? ›

The Ice Cube Trick for Hummus

For extra light and fluffy hummus, adding an ice cube to the hummus mixture before blending helps incorporate air into the mixture. Only add an ice cube if you're using a heavy-duty blender or food processor that can handle chopping ice.

Is tahini hard on the liver? ›

It may protect your kidney and liver.

There are certain compounds in tahini that may help keep your liver and kidneys safe and the thing these two key organs share in common is that they both work to remove toxins and waste from the body.

What happens if you eat a lot of hummus? ›

Too much hummus can cause stomach problems, such as diarrhea and bloating, in some people. Hummus is a nutrient-dense food that, when consumed in moderation and as part of a healthy eating pattern, can help manage weight.

Why is my homemade hummus tasteless? ›

You're Not Using Enough/The Right Tahini

The one ingredient that gives hummus its undeniable richness, depth of flavor, and subtle nuttiness is tahini. This means that the final product depends on the amount of tahini that you add and the brand of tahini that you're using.

How to jazz up homemade hummus? ›

Add Some Nice Spice

Spices like paprika, cayenne pepper and sumac all lend a marvelous layer of nuance to a classic hummus dip. Seasoning your hummus with spices is perfect when you want to supercharge your hummus dishes with flavor. This trick also works with making canned soup taste better.

What can I add to hummus to make it tastier? ›

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 can I use instead of 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.

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.

Should you use dry or canned chickpeas 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 do you have to eat hummus within 7 days? ›

Store-bought hummus may have a longer shelf life than homemade, depending on how it is prepared. But both varieties should last up to 7 days in the refrigerator (for prepared hummus this applies once the container is opened). Like any food, hummus is perishable and is prone to spoilage.

Why does hummus need tahini? ›

Does hummus need tahini? You bet! In fact, tahini is one of hummus' main ingredients, along with chickpeas and olive oil. That's why our favorite dip can be so rich and delicious—in hummus, tahini adds smoothness to the texture, as well as a wide variety of vitamins and minerals.

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."

What are the side effects of too much tahini? ›

Eating too much tahini can easily cause indigestion. If the intake of oil and protein is too much, they will accumulate in the stomach and intestines, which will increase the burden on the digestive system, especially for people with poor digestive functions.

What happens if you eat too much tahini? ›

- It has a high fat and calorie content, so consume in moderation. - The lectin content in tahini may cause leaky gut by restricting the proper absorption of nutrients. - Consuming it excessively can cause abnormal endocrine function and increased blood viscosity.

How do you cut the bitterness out of tahini? ›

If your tahini is dry, or if you prefer a thinner sauce, add more water, as needed, to reach your desired consistency. Then, taste and adjust your seasonings. If you prefer a brighter sauce, add more lemon. If it is too bitter, stir in 1/4 to 1/2 teaspoon maple syrup or honey.

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