5-Minute Hummus (Quick & Creamy Recipe)

Published Date: Sept. 25, 2022

Total Time: 5 minutes (Active Prep: 5 minutes)

Difficulty: Easy

Ingredients (For Traditional Base)

• 1/4 small garlic clove (peeled, lightly crushed)

• Juice of 1 lemon (~1/4 cup, freshly squeezed)

• 1 (16-ounce) jar tahini (stir thoroughly if separated)

• 1 tablespoon kosher salt (adjust to taste; use 1.5 tsp fine sea salt for finer texture)

• 1 teaspoon ground cumin (coarsely ground, toasted for extra aroma optional)

• 1–1.5 cups ice water (for consistency control)

• 2 (15-ounce) cans chickpeas, drained and rinsed (reserve 2–3 tbsp of brine for optional texture enhancement)

Preparation Steps

Step 1: Blend Non-Chickpea Base

1. Add the crushed garlic and lemon juice to a food processor. Pulse 2–3 times to break down garlic lightly.

2. Pour tahini into the processor (scrape all residue from the jar to ensure no dry bits), followed by salt and cumin. Secure the lid.

3. Blend on high speed for 1 minute until the mixture becomes smooth and thick (similar to creamy peanut butter).

4. With the machine running, slowly stream ice water (1–2 tbsp at a time) through the feed tube. Blend until the mixture lightens to a pale, sand-like color and achieves a silky, spreadable consistency. Note: Stop when texture is smooth—the "dry sand" color indicates proper emulsification.

Step 2: Incorporate Chickpeas

1. Add drained chickpeas to the processor. Blend on medium speed for 2–3 minutes, scraping the bowl every 30 seconds to ensure even integration.

2. Stop when chickpeas are fully puréed and the hummus has a uniform, glossy texture. Taste and adjust salt/cumin if needed (e.g., add a pinch of salt or a drizzle of olive oil for richness).

Optional Customizations (Community-Tested)

• Tahini Adjustment: Reduce tahini to 2–3 heaping tbsp (1 jar is overpowering). Replace ice water with 1/3 cup extra virgin olive oil (EVOO) for creamier, nuttier flavor (Armenian traditionalist’s tip).

• Chickpea Brine Hack: Add 2–3 tbsp of chickpea brine (aquafaba) during Step 1 to enhance silkiness and flavor depth (reported by a regular hummus maker).

• Garlic & Zest: Use 3–5 garlic cloves (crushed) instead of 1/4 clove for boldness; add 1 tsp lemon zest for brightness (per a no-tahini adaption).

• No-Tahini Substitute: If out of tahini, blend garlic, lemon, chickpeas, salt, cumin, and a splash of water until smooth (4.5 minutes, no leftovers reported!).

Community Reviews

• Armenian Hummus Enthusiast: "One jar of tahini is overbearing—2–3 heaping tbsp suffice. Ditch water; swap for 1/3 cup EVOO for authentic richness."

• Experimental Cook: "Tried flour/butter/chocolate substitutions… surprisingly, the original recipe is divine when followed exactly!"

• Regular Reviewer: "Favorite recipe! Add 3 garlic cloves, 1/4 cup tahini, 1 can chickpeas + brine, 2 tsp salt, 2 tsp black pepper. The brine makes it exceptionally smooth."

• Tahini-Less Chef: "No tahini? 4.5 minutes: garlic, chickpeas, lemon, salt, cumin, water—pure magic."

Pro Tip: Serve this 5-minute hummus with warm pita, crudités, or as a dip for falafel. Adjust salt by taste, and enjoy the rapid, restaurant-quality results!