Quick and Easy Hummus Recipe

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!

Quick & Easy Hummus Recipe
Quick & Easy Hummus with Calabrian Chili and Parsley

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.

Quick & Easy Hummus Recipe
Quick & Easy Hummus Recipe

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.

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.
Quick & Easy Hummus Recipe
Add ice cubes and process for 8-10 minutes scraping down the sides as necessary.
Quick & Easy Hummus Recipe
Taste hummus and add salt and any other herbs or spices. Blend to combine.
Quick & Easy Hummus Recipe

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 & Easy Hummus Recipe

Quick and Easy Hummus Recipe

Course: Hors d’oeuvres, SnacksDifficulty: Easy
Servings

4

Cups
Prep time

15

minutes
Total time

15

minutes

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!

Ingredients

  • 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

Directions

  • 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.

Notes

  • 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. 
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One Comment

  1. Thanks ANTHONY. I needed that!

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