This quick and easy, better-than-store-bought hummus recipe takes under 15 minutes using canned chickpeas. Use it as a base to develop a hummus all your own!
There’s no one way to make Hummus but this is the base I start with when I make it from scratch. I’ll sometimes add a little more lemon or garlic or more or less olive oil; always tasting as I go. Today I added about a tablespoon of Calabrian chili oil while I was processing the hummus in the food processor. So fruity and spicy – ooh how I love Calabrian chilis.
The best hummus I’ve ever made was heavenly, yet laborious. It’s made from rehydrated chickpeas with their skins removed. I still stand by saying it’s absolutely worth the effort for silky smooth hummus but I don’t always have the time for that. So, this is the second best hummus I’ve ever made.
This is a super quick and easy recipe. Dump all the ingredients into a heavy duty food processor and start pulsing. Once it all starts to come together, let it spin continuously for a minute until it smooths out. Open the food processor and add a couple ice cubes then continue to process. There’s a good chance the ice cubes will jump and ricochet in the container so be alert. Scrape down the sides as needed. Let the hummus blend for a good 8 – 10 minutes. Allow everything to combine and dilute before tasting for additional salt and spices.
I use ice cubes instead of ice water for making hummus. This is partially (mostly) because I don’t want to wait around for water to get ice cold. I mean… ice + water = ice cubes. Hummus takes up to ten minutes to blend so using ice water or ice cubes keeps the hummus cool as it’s processed.
This recipe should yield about 4 1/2 cups of hummus. For that amount, I sometimes add a couple teaspoons of cumin to give the hummus an earthy flavor in addition to some heat. Sometimes that’s cayenne or smoked paprika and sometimes I add calabrian chili oil. I don’t think I ever make hummus the same way twice. But, this recipe is generally the base that I start with. Hope you give it a shot and let me know how you like it!
Quick and Easy Hummus RecipeCourse: Hors d’oeuvres, SnacksDifficulty: Easy
This quick and easy hummus recipe takes under 15 minutes using canned chick peas. Use it as a base to develop a hummus all your own!
30 oz Chickpeas canned
1/2 cup Tahini
1/4 cup Lemon Juice
1/4 cup Olive Oil
2 Garlic Cloves
2-3 Ice Cubes or Ice Water
Salt to taste
- Add chickpeas, tahini, lemon juice, olive oil, and garlic to a food processor. Pulse until everything begins to come together then process continuously for 1 minute.
- Add ice cubes and process for 8-10 minutes scraping down the sides as necessary.
- Taste hummus and add salt and any other herbs or spices. Blend to combine.
- If you don’t have a heavy duty food processor, use a few tablespoons of ice cold water, or more, to reach your desired consistency.
- I’ve added a tablespoon of Calabrian Chili oil while processing the hummus in addition to topping it with more chili and olive oil, minced chili, and fresh parsley.