Creamy 5-Minute Hummus

Ready to try your hand at hummus from your own kitchen? This 5-Minute Hummus is so easy and has quickly replaced my storebought hummus as a weekly staple in my house.

It’s smooth and creamy, slightly zesty from the lemon, and brimming with nutty umami flavor from the tahini and garlic. I can confidently say that I will be making homemade hummus from this point forward!

I prep this weekly to snack on and use in lunches like this Veggie Hummus Wrap, and it turns out perfectly delicious every single time!

As a mom with a gourmet palate and busy lifestyle, having tasty homemade spreads like this hummus in the fridge is so convenient.

This simple hummus recipe meets all my criteria for a successful recipe: easy, efficient, and elevated (trust me, you’ll taste the fresh-made difference!).

Homemade Hummus Ingredients

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Here’s everything you need:

• Chickpeas. The star of this dish! You’ll need a can of chickpeas, and you’ll end up using all of the chickpeas and some of the liquid they are floating in.
• Tahini. For creaminess and nuttiness, to give you that classic hummus taste.
• Olive oil. The fat in the oil cuts into the chickpeas to give you an even creamier dip.
• Lemon juice. Fresh lemon goes a long way in this recipe. 1/2 lemon should give you just enough juice for this recipe.
• Garlic. It brings strong umami flavor to the hummus. You can leave it whole, just make sure you peel it.
• Salt & pepper. To ramp up the other flavors and to season your hummus.
• Crushed red pepper (optional). Add it for a little bit of spice.
• Parsley (optional). Garnish with parsley for a fresh finish.

5-Minute Hummus Tips & Tricks

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Save That Chickpea Water

The first step to making your 5-Minute Hummus is to separate the chickpeas from the liquid it is soaking in. This liquid is called aquafaba and will be partially used in your homemade hummus to help you get the right consistency.

To separate the chickpeas from the liquid, I like to use a sieve. Hold or place the sieve over a large bowl and pour the contents of your canned chickpeas into the sieve.

The chickpeas will remain in the sieve and your aquafaba will strain through, falling into the bowl.

Pro tip: If you want to peel your chickpeas for an even-smoother hummus you absolutely can (I don’t find the extra effort is worth it, but you may!). Find detailed instructions on how to easily peel raw chickpeas in the post of my Brownie Batter Hummus recipe!).

Use Fresh Garlic and Lemon

This hummus recipe is minimal, so it relies heavily on the Tahini, lemon, and garlic to bring strong flavors. Using fresh lemon and fresh garlic goes a long way in this 5-minute recipe!

It’s always best to squeeze your lemon juice into a separate bowl before adding it to your easy hummus. That way, you can more easily extract any lemon seeds that may come out when you squeeze the juice.

You’ll Need a Blender or Food Processor

This hummus recipe comes together in just 5 minutes because once you separate the chickpeas from the aquafaba, you basically just throw everything in the blender or food processor and blend.

Add the chickpeas, Tahini, olive oil, lemon juice, garlic, salt, and pepper. If you want a little spice, add your crushed red pepper flakes now, too.

You can also add any flavor enhancer of your choosing. Toasted pine nuts, roasted red pepper, and pesto are some of my favorite ad-ins when I’m feeling adventurous!

Blend on high until all the chickpeas are broken down and the hummus is smooth.

Add the Aquafaba

Next, assess the consistency of the hummus. I like my homemade hummus thick and a little bit grainy, so I don’t always add aquafaba to mine.

However, for the creamiest, smoothest hummus, you’ll need to add up to 2 tablespoons of the aquafaba. It’s best to add it while your blender or food processor is on.

Start with just 1 tablespoon. You can always add an additional tablespoon if you need.

How to Properly Store Leftover Homemade Hummus

This hummus stays fresh in an airtight container in the refrigerator for about 1 week.

To extend the life of your hummus, you can freeze it for up to 6 months. Thaw it in the refrigerator and then eat it within 5-7 days.

How to Tell When Homemade Hummus Goes Bad

Fresh hummus should be stored in the refrigerator and consumed within 5-7 days. Store-bought hummus often has extra preservatives and will contain a “sell by” or “best by” date and is usually safe to eat for up to a week after that date.

When hummus goes bad, there is usually visible white mold on top and a strong sour smell.