Whip up this Speedy 10 minute hummus with just a can of chickpeas, fresh garlic, lemon juice, tahini, kosher salt, and extra-virgin olive oil for a creamy, delicious dip in minutes. Perfect for last-minute snacks or healthy appetizers, this quick and easy hummus recipe will become your go-to favorite!
Jump to RecipeWhy you will love making this 10 Minute Hummus
There is literally no reason not to make hummus fresh. It’s fast and inexpensive. This is my go-to dip for road trips, and week-long vacations at Lake Powell. This is only the tip of the ice berg, the world is yours when creating hummus and I will surely be showing you all the options that hummus brings. See all the ways to enjoy hummus (below).
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INGREDIENTS FOR SPEEDY 10 MINUTE HUMMUS
- Chickpeas a.k.a. Garbanzo Beans - are the star of the show and are mild, nutty, and slightly earthy in flavor. Nutritionally garbanzo beans are high in protein, fiber, and complex carbohydrates; a good source of iron, folate, and manganese.
- Garlic Cloves - are pungent, spicy, and slightly sweet when raw. Nutritionally they are low in calories; contains vitamins C and B6, manganese, and antioxidants.
- Fresh lemon juice - adds a bright, tangy, and slightly acidic flavor profile. Nutritionally lemon juice is high in vitamin C, provides small amounts of potassium, and antioxidants.
- Tahini – is rich, creamy, with a slightly bitter and nutty taste. Nutritionally tahini is high in healthy fats, protein, calcium, and iron; contains antioxidants.
- Kosher salt – provide a pure, clean salty taste without any additives and no “metallic” sting. Nutritional Value: Contains sodium and can contain many minerals from brands like Redmond Real Salt.
- Extra-virgin olive oil - is fruity, slightly peppery, with a rich, smooth texture. Always pick a high quality brand that you trust, like Cucina and Amore and use it while it’s fresh! Nutritionally EVOO is high in monounsaturated fats and antioxidants; contains vitamins E and K.
- Fava liquid (from the canned chickpeas) a.k.a. aquafaba has a starchy binding quality for the hummus, and is also handy as a vegan substitute for eggs in recipes when baking, providing a similar consistency and binding properties.
HOW TO MAKE THIS RECIPE
- Drain & reserve ¼ cup of chickpea fava juice for the recipe, plus more in case you want to thin out the hummus further. I call out the gram weight for the drained chickpeas in case you like to cook garbanzo beans from scratch, then you will know the amount for use.
- Blend all ingredients in a food processor.
- Spread on a small salad plate and drizzle with olive oil and top with some sumac or za’atar seasoning. That’s it your done! Enjoy!
Storage: Store up to 5 days in a sealed container.
What is hummus?
Hummus translates as “chickpea” in Arabic. Most everyone knows hummus. It’s the quintessential Middle Eastern dip made by blending chickpeas with tahini, garlic, and lemon juice. Traditionally garnished with olive oil, a few whole chickpeas, parsley, and paprika, or other spices such as sumac, or za’atar. The full Arabic name is ḥummuṣ bi ṭaḥīna, or "chickpeas with tahini."
I grew up eating hummus on the peninsula of the Persian gulf, and it has been a comfort food ever since those hot, sandy days on the beaches of Ras Tanura. Creamy, satisfying and packed with plant-based protein.
Should I Add Ice to Hummus
Some recipes call for ice when blending. We are not using ice in this recipe, we are using aquafaba to achieve the same effect. Adding ice cubes to hummus while blending can help achieve a lighter, creamier, and fluffier texture, primarily for:
- Air - The ice helps incorporate air into the mixture, which can make the hummus light and fluffy.
- Moisture - The ice also adds moisture, which can help make the hummus smooth and silky.
Ways to Enjoy Hummus:
- As part of mezze alongside other small plates like baba ghanoush, tabouli, roasted cauliflower, or pearl couscous salad.
- As a vegetable, pita bread, or cracker dip. Try it with my easy naan recipe.
- Use as a sandwich spread for building flavor
- Great in lettuce and burrito wraps
- Pair as a tasty base with a favorite simple salad by spreading a layer on the bottom of your dish before plating the salad.
- As a side next to kofta kabobs, chicken kabobs or Greek souvlaki, chicken shawarmas
- Garnish: Feel free to get creative and garnish any way you like! Above I have topped my hummus with crispy fried garlic and fresh thyme, drizzled with olive oil.
Useful Equipment Options
One of the following appliances will help you blend this hummus recipe, here are brands I use at home.
Dietary Categories
Trying to meet a dietary need? This hummus recipe fits into the following diet categories:
- DF = Dairy Free
- EF = Egg Free
- GF = Gluten-free
- NF = Nut Free
- SF = Sugar Free
- VE = Vegetarian
- VG = Vegan
GIVE THESE OTHER HUMMUS RECIPE A TRY
Speedy 10 Minute Hummus
Equipment
Ingredients
- 1 can chickpeas (265g), 15-oz, drained and rinsed
- 2 cloves garlic (10-12g)
- 3 tablespoons fresh lemon juice (45ml)
- 3 tablespoons tahini (45ml)
- 1 teaspoon kosher salt
- ⅛ cup extra-virgin olive oil (30ml), plus more for serving
- ¼ cup reserved fava liquid (60ml) from the canned chickpeas
Instructions
- Drain & reserve ¼ cup of chickpea fava juice for the recipe, plus more in case you want to thin out the hummus further. I call out the gram weight for the drained chickpeas in case you like to cook garbanzo beans from scratch, then you will know the amount for use.
- Blend all ingredients in a food processor.
- Spread on a small salad plate and drizzle with olive oil and top with some sumac or za’atar seasoning. That’s it your done! Enjoy!
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