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5-Minute Hummus

Use this homemade hummus as a spread for sandwiches or serve as a dip for pita bread and veggies.
Total Time5 mins
Course: Appetizer, lunch, Snack
Cuisine: Mediterranean, Middle Eastern
Keyword: creamy, easy, quick
Servings: 2 people


  • 1 14-ounce (400gr) can chickpeas
  • 2 tbsp fresh lemon juice (half of a lemon)
  • 2 tbsp tahini
  • 1 clove garlic
  • 1 tbsp olive oil (+more for drizzling)
  • ½ tsp salt
  • ½ tsp cumin
  • 2-4 tbsp ice-cold water
  • 1 dash ground paprika (for serving)


  • Drain and rinse the chickpeas
  • In a food processor, combine the tahini, minced garlic and lemon juice and process for 1 minute.
  • Add the chickpeas, olive oil, cumin and salt and process for a couple of minutes. The hummus will be too thick or still have tiny bits of chickpea. To fix this, slowly add 2-4 tablespoons of water (with the processor still running) until you reach the perfect consistency. (*see notes)
  • Spoon into a bowl and serve with a drizzle of olive oil and dash of paprika on top.


* Ice-cold water is our trick for a fluffy hummus. Add more water by the tablespoon if necessary to achieve a super creamy texture.