I don’t know why, but in the last year I’ve become addicted to homemade hummus. It’s gotten to the point where I always have at least one can of chickpeas on reserve, just in case I’m in the mood for some hummus. And today I’m sharing a little secret: the best homemade hummus recipe. Ever. LIKE EVER.
And with being so obsessed with it, I’ve made it enough times that I have my hummus recipe down to a T. It’s my absolute favorite 5-minute Homemade Hummus recipe. And, like, 5 minutes is a stretch. When you have it down like I do, it takes 2 minutes, tops. But I kept it at 5 just to be safe 🙂
What I love about this version is the high ratio of tahini to chickpeas. It makes for a very flavorful, nutty hummus. And it’s super creamy that way. Because you do use a lot of tahini, which can be slightly bitter, I do offset it with just a drop of honey. I know this sounds weird, but all it does is balance out the hummus. Trust.
Tips on making this homemade hummus
- I like homemade hummus a little thicker, so the recipe below calls for reserving 1/4 cup of chickpea liquids (aquafaba), but I suggest you start out with only using 3 tablespoons. Though if you prefer a little runnier, go with the full 1/4 cup.
- I really don’t like garlic in my hummus. I don’t like garlic much in anything unless it’s cooked, actually. It’s because I get really bad garlic breath. Lol. So I don’t typically do garlic in my hummus. But I know a lot of people love garlic-y hummus, so it’s there as an option.
- Use fresh lemon juice, if possible. The bottled stuff doesn’t hold a candle to juice squeezed straight from the lemon!
- I love serving homemade hummus with a drizzle of olive oil to finish. My hummus doesn’t have a lot of olive oil in it, so you can drizzle a lot of extra on top 😉
How to store hummus
Hummus keeps well in the fridge for about a week, as long as it’s in a tightly sealed container. Because this homemade hummus recipe uses no preservatives or anything wacky like that, it’s likely that your hummus will split a bit once it sits in the fridge. Just give it a good stir the next time you’re ready to snack on it—the flavor won’t be affected at all!
This hummus tastes delicious with warm pita bread, crackers, and veggie sticks. It also makes an incredible spread on sandwiches and in wraps, and can be used to make salad dressing.
HAPPY FRIDAY AND ENJOY!Print
5-minute Homemade Hummus Recipe
Why buy hummus when the creamiest, dreamiest homemade hummus recipe takes less than 5 minutes to make? You’ll never buy store-bought again!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- 15 oz chickpeas, drained (save 1/4 cup of liquids)
- 1/4 cup tahini
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1 small clove garlic (optional)
- In a food processor or blender, combine chickpea, tahini, olive oil, lemon juice, honey, salt, garlic (if using), and 3 tablespoons of the reserved chickpea liquids (this is called aquafaba).
- Blend on high speed until light and creamy, about 30 seconds. If mixture is too thick, add in 1 more tablespoon aquafaba.
- Serve with pita, crackers, or veggies!