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Homemade hummus recipe garnished with EVOO, dusting of paprika and a few whole chickpeas.
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Quick Homemade Hummus Recipe

This Quick Homemade Hummus Recipe comes together in 5 minutes using canned chickpeas and a few simple pantry ingredients.
Course Appetizer, Lunch, Snack
Cuisine Greek Lebanese, Levant, Middle Eastern
Prep Time 5 minutes
Servings 8 people
Author Camilla Hawkins
Cost 0.36p per 100g

Equipment

  • 1 hand blender, food processor or high-powered blender
  • 1 medium sized glass bowl (if using stick blender)
  • 1 citrus press
  • 1 Set of measuring spoons
  • 1 Paring knife
  • 1 Dessert spoon
  • 1 serving bowl

Ingredients

  • 1 x 400g can chickpeas drained (liquid and a few chickpeas reserved)
  • 3 tablespoons tahini
  • 1 lemon juiced
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves
  • ½ teaspoon ground cumin
  • 1 teaspoon sea salt flakes

Garnish (optional)

  • extra virgin olive oil for drizzling
  • paprika for dusting

Instructions

  • Place the hummus ingredients into a medium sized bowl, food processor or high-powered blender.
    1 x 400g can chickpeas, 3 tablespoons tahini, 1 lemon, 2 tablespoons extra virgin olive oil, 2 garlic cloves, ½ teaspoon ground cumin, 1 teaspoon sea salt flakes
  • Blend with the hand blender or in your chosen blender until smooth.
  • If the hummus is too thick, add some of the reserved chickpea liquid to reach your desired consistency.
  • Place hummus in a serving dish and swirl with the back of a spoon. Top the hummus with the reserved whole chickpeas, drizzle with extra virgin olive oil and dust with paprika for a special touch (optional).
    extra virgin olive oil, paprika
  • Serve immediately or chill for an hour if preferred.

Notes

For a chunky texture, reserve more chickpeas, chop them up, and add them back to the hummus.
If you're using an organic lemon, then you can also add the zest. Don't do this with waxed or unwaxed lemons, as they are sprayed with harmful chemicals.