Yes, you read that right, the best homemade hummus in under 10 minutes!
Hummus is a spread made from chickpeas blended with tahini that is immensely popular throughout the Middle East. In Israel, it’s everywhere. It is served at all times of the day as a delicious dip for pita bread, vegetables, used as a condiment for sandwiches, or even straight off a spoon. The best part is it’s an excellent source of fiber, protein, and good fat so you can enjoy it guilt free!
Families across Israel take tremendous pride in their hummus recipe and claim to have the best version. They clearly have not tried mine.
Store bought hummus is fine (if you’re a basic b**ch) and definitely works in a pinch, but there really is no comparison between that and a fresh homemade batch. The creaminess, depth of flavor and freshness is unparalleled. I’ve timed it and I can make this from start to finish in 6 minutes, so there really is no reason to not make it yourself.
Everyone likes their hummus slightly different. Some prefer bits of intact chickpeas left in their hummus for added texture, while others want it perfectly smooth. There are also varying degrees of garlic, lemon, and spice.
I am personally in the perfectly smooth camp. I am also a minimalist and expect hummus to taste like chickpeas with just subtle notes of tahini, lemon, garlic and cumin.
My recipe utilizes canned chickpeas and is a sort of an “instant” version. If you have time and plan ahead, using dried chickpeas will yield the best possible hummus (recipe coming soon); however, my quick version comes out almost just as good and requires zero planning ahead.
Tips and Tricks
1. Getting perfectly smooth and creamy hummus
My two secrets to get a perfectly smooth and creamy hummus are utilizing the aquafaba (the liquid found in the canned chickpeas) and using a high-powered blender and blending the hummus for 5 entire minutes.
2. Using quality ingredients is essential
Due to the simplicity of hummus, the highest quality ingredients are needed. I am a believer that your food will only be as good as the ingredients you use. It is essential, especially when preparing recipes with 5 ingredients or less, to source the best possible ingredients possible.
Chickpeas – I use canned chickpeas in this recipe. My brand of choice is Goya, but there are certainly other high-quality brands you can try.
Tahini – an essential ingredient in making hummus. Tahini is a paste made from roasted sesame seeds and is what gives hummus its distinct nutty and creamy qualities. It most commonly comes in a jar, bottle or can and can be labeled as “tahini” or “tahina.” They are equivalent, but not all tahini is created equally. There are definitely differences to taste, consistency and overall quality across brands. If this ingredient is foreign to you, it may be difficult (but is so important) to identify a quality tahini for your hummus. Try searching for products online with great reviews or find a Middle Eastern specialty store and ask for help.
Otherwise, just experiment with products till you find one you love. The tahini consistency should be slightly thinner than peanut butter, and similar to natural peanut butter, the oil separates and rises to the top. You must mix your tahini really well before using.
Olive oil – the last essential ingredient for good hummus. I prefer to use either Israeli or California harvested olive oil. There is one particular olive oil I stumbled upon while wine tasting in Israel. It’s very hard to source though, so I reserve it for special occasions. A more readily available option is good olive oil from California. My go-to here is Olio Santo brand.
Each brand of chickpeas, olive oil, tahini varies in taste and texture, so it is important to taste as you go and don’t be afraid to make adjustments.
3. How to serve and store
Place a layer of plastic wrap directly over the hummus to prevent an unappetizing crusty layer from forming.
Hummus thickens as it cools, so you might want to make the finished product slightly thinner than you want to serve; however, resist temptations to over thin the hummus.
If serving the next day, allow hummus to sit at room temperature for 30 minutes prior to eating
The BEST 10 Minute Quick Creamy Homemade Hummus
- High-powered blender or food processor
- 2 15 ounce cans of chickpeas
- ⅔ cup tahini
- ⅓ cup olive oil
- 4 tbsp freshly squeezed lemon juice (more can be added to taste)
- 4 cloves garlic
- 1 tbsp cumin
- ¾ tbsp Kosher salt (more can be added to taste)
- In a high-powered blender or food processor add 1 can of chickpeas, liquid and all, plus 1 can drained chickpeas, but be sure to reserve the liquid in case it's needed.
- Next, add the tahini, olive oil, lemon juice, garlic cloves, cumin and koshersalt.
- Blend ingredients on high for 5 minutes, until perfectly smooth. See note below.
- Taste and adjust seasoning if needed.