JUMP TO RECIPE
Craving the smoothest, creamiest hummus but only have a few minutes? This quick and easy homemade hummus puts store-bought to shame when you make it with Soom Tahini!
Best 5-Minute Hummus
1 can (15oz) chickpeas, drained and rinsed
4-6 cloves garlic, peeled and roughly chopped
Juice from 2 lemons, about ½ cup
½ tsp kosher salt + more to taste
About ¾ cup water, plus more until desired consistency is achieved
½ tsp ground cumin
To serve: olive oil, freshly chopped parsley, paprika
In a food processor or high-powered blender, combine all ingredients. Add in ¼ cup ice-cold water at a time until reaching ¾ cup, blending until the mixture is super smooth, creamy, and pale, about 3-5 minutes.
It should be on the thicker consistency, but feel free to add more ice-cold water 1 Tbsp at a time until you achieve your version of heaven. Stir in ½ tsp ground cumin. Taste and adjust as necessary.
To serve, scrape the hummus into a serving bowl or platter, and use a spoon to create a swoosh on top. Top with a drizzle of olive oil, fresh chopped parsley, and a pinch of paprika.
Leftover hummus keeps well in the refrigerator in an air-tight container for up to 5 days. When ready to eat leftover hummus, add in 1 Tbsp ice-cold water and a sprinkle of salt.