Description
This 5-minute hummus Mediterranean recipe creates the creamiest, most irresistible classic dip you’ll ever make. With simple pantry staples like chickpeas, tahini, lemon, and garlic, you’ll achieve restaurant-quality smoothness that beats any store-bought version. Perfect for snacking, spreading, or entertaining!
Ingredients
2 cups cooked chickpeas (or one 15-oz can, drained and rinsed)
1/4 cup tahini
2 tablespoons fresh lemon juice
2 cloves garlic
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon cumin
2–4 tablespoons cold water
Paprika for garnish (optional)
Olive oil drizzle for topping (optional)
Chopped fresh parsley for garnish (optional)
Roasted chickpeas for crunch (optional)
Instructions
1. Drain and rinse chickpeas thoroughly. For ultra-smooth hummus, peel off the chickpea skins (optional but recommended for creamiest texture).
2. Add tahini and lemon juice to a food processor and blend for 1-2 minutes until creamy and whipped. The mixture will seize up first, then become light and fluffy.
3. Add garlic, salt, cumin, and olive oil to the tahini mixture. Blend for another 30 seconds until completely incorporated.
4. Add chickpeas to the food processor and blend on high speed while slowly drizzling in cold water, one tablespoon at a time, until smooth and fluffy (about 3-4 minutes total blending time).
5. Check texture and add more water if needed, one tablespoon at a time, until you reach your desired consistency. Hummus should be smooth, creamy, and spreadable.
6. Transfer hummus to a serving bowl and create a swirl on top with the back of a spoon.
7. Drizzle generously with extra virgin olive oil and sprinkle with paprika, fresh parsley, or roasted chickpeas if desired.
8. Let rest for 10 minutes before serving to allow flavors to meld. Serve with warm pita bread, fresh vegetables, or use as a spread.
Notes
For the smoothest texture, peel the chickpea skins – it takes 5 extra minutes but makes a huge difference.
Cold or ice water creates a fluffier, lighter texture than room temperature water.
Blend tahini and lemon juice FIRST before adding other ingredients – this creates the creamy emulsion base.
Blend for a full 3-4 minutes – don’t rush this step! Longer blending equals smoother hummus.
Save the chickpea liquid (aquafaba) – adding 1-2 tablespoons creates incredibly silky texture.
Hummus thickens as it sits, so make it slightly thinner than desired if serving later.
Store in an airtight container with a thin layer of olive oil on top to prevent browning. Keeps 5-7 days refrigerated.
Freezes beautifully for up to 4 months. Thaw overnight and stir well, adding water if needed.
Adjust garlic to taste – start with less as raw garlic intensifies over time.
For milder garlic flavor, microwave cloves for 15 seconds before adding.
- Prep Time: 5
- Category: Appetizer, Dip, Snack
- Method: Blending
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: hummus, hummus recipe, mediterranean hummus, homemade hummus, easy hummus, 5 minute hummus, chickpea dip, tahini recipe, healthy dip