5-Minute Hummus Recipe (2024)

I am Armenian and have been making hummus for years. One jar of tahini is overbearing. Two to three heaping tablespoons should be sufficient. Eliminate the water. Add 1/3 cup of extra virgin olive oil and you should be good to go.

I made a few substitutions: flour for the tahini, butter for the lemon juice, sugar for the cumin, nixed the garlic, chocolate chips for the chickpeas... Let me tell you, the BEST hummus ever! Psych. I followed the recipe exactly and it was divine.

I make hummus regularly, to great reviews. The recipe is simple: 3 cloves garlic1/4 cup tahini1 can chickpeas, reserve the starchy liquid it is packed in2 teaspoons kosher salt2 teaspoons coarsely ground black pepperEVOO to tasteFollow the procedure in this recipe, except use the liquid the chickpeas are packed in, which adds flavor and starch and makes for an exceptionally smooth hummus.

Terrific recipe. Many tahini brands cut the (expensive) sesame with vegetable oil - check the contents - so *lightly* toasting about 10 oz sesame seed in a pan, dry-grinding it and then adding 6 oz (2/3 cup) olive oil gives you a slightly "crunchy" hummus (vs. the regular "creamy'). Indian groceries sell bulk sesame seed, though, if you live reasonably close to one, Amish/Mennonite groceries have the best deal. As a garlic lover, I use 1-2 large cloves.

Good recipe. One thing...to get silky amazing hummus cook the canned chick peas for 20 with 1/4 tsp baking soda per can. The skins boil right off and the flatulence factor is completely avoided. BTW the soda trick is a blessing in baked beans etc

While I will continue to make my hummus with freshly cooked chickpeas and more garlic, this is a good recipe. Re the tahini: You want a light, pourable unroasted sesame tahini, preferably Lebanese style, not Greek. Al Arz is great, but imported and expensive. An unsung gem is Sesame King tahini, made in Massachusetts by Sunshine Foods, a Lebanese family operation. It is pure sesame, unroasted and delicious. It also comes in a roasted style, as well as various flavors. And it is a bargain.

It’s all about the tahini. If you can’t make your own, as suggested in these notes, may I suggest the Soom brand available on Amazon?

I have found that Hummus freezes well so I usually make a big batch and freeze portions of it for quick, last-minute use.

Guys the whole point of this recipe is that it’s fast and leaves no left over tahini. Using 1 TABLESPOON of tahini is not this recipe, it’s another one.

Definitely use Soom tahini. There's none better. I keep this in stock in my pantry. Most definitely more garlic - 2-3 large cloves to one can of chickpeas; ¼ clove will be lost in this. Also add a pinch or more of cayenne pepper. A tablespoon or more of olive oil will lend a smoother mouth feel. I've been making hummus this way for as long as I can remember. So easy and so good. You'll never buy the junk at the supermarket again.

I agree. I use only 3 tablespoons of tahini for a can of chickpeas. The recipe I use is over 100 years old from my great grandmother from Syria. There is far too much tahini in this recipe.

Whoa. This is so good. Made the recipe exactly as written. (Well, ok, I used half a clove of garlic because all those comments had me nervous, but next time I'll trust and just do a quarter. These guys know what they're doing.) Flavors are subtle, but complex. It does make a lot, but that's ok because you'll want it all. It also took me much more than five minutes, but then again, I was using a tiny food processor and taking it to the bathroom to blend because of a sleeping baby. Worth it!

The ice water, if you're not cooking the chickpeas and are making a "cold hummus" is a clever touch to get it smooth. I don't understand why people are freaking about about the tehina. The classic recipe, as I learned it, it's usually about 500g cooked chickpea to about 400-450g tehina.Also, I've never had luck with garlic or spices in hummus... I nix them and add extra lemon.

Can Chickpeas? Really?Cook the Chickpeas and if you are going to make it often then cook a big batch and freeze them so you can make the 5-Minute Hummus.

Rather than discard the liquid in the can of chickpeas, I reserve it to add to the mixture. Better than water!

This was so creamy and delicious, although I went for dried chickpeas because I had the time. I used 1.5 cups dried chickpeas. I had an 11 oz jar of Soom tahini and used all of it with 1 cup ice water, 1/4 clove garlic, 1.5 lemons. I used the Ottolenghi trick of heating the soaked, drained, dried chickpeas with 1 tsp baking soda for 3 min. And then boiling til really soft and letting them cool before adding them to the tahini mix. The result was the best hummus I’ve ever made.

Super salty.

Do what you want but if you want a simply delicious hummus make this as directed. I like to drizzle olive oil on top and shower it with herbs for fun but it is truly awesome as it is ! Depending on the beans I sometimes need to bump up the salt / cumin. Half of the appeal of this recipe is its simplicity. Enjoy.

This recipe is fantastic as written and produces an incredibly smooth hummus. It would likely benefit from more lemon juice but that’s the only change I would make.

I’m cheap enough to balk at the amount of tahini called for here. I cut it down to about 2-3 tbsp tahini, used a full garlic clove (because 1/4 seemed weird), and just drizzled water/EVOO until it looked right. The result was EXCELLENT and this is my new go-to. I’d cut down the salt a little next time but truly superb and so easy.

I don't want to remove the fiber of the peel on the chickpea- and use a vitamix for much smoother than the FP can ever get.

THE best quick hummus I have ever made. Smooth, creamy and delicious. I do have to acknowledge that using a full jar of good quality tahini makes this cost prohibitive, and means that I won't be making it on the regular. But honestly, it's so good.

My two cents — take the time to get the skins off of the chickpeas. I use a colander, vigorously swish the chickpeas around, and pick out the skins. A little fiddly and time consuming, but so worth it.Also, process/blend the hummus for five minutes.Makes a deliciously smooth hummus.Also, save the chickpea water (aquafaba) and use that to thin the hummus as needed. Adds more flavor too.I don’t add cumin either — it isn’t a traditional hummus ingredient.

Soom tahini is the best choice always. It isn't oily or overbearing. I truly encourage following this recipe exactly. No one knows more about hummus than Michael Solomonov. I love his original hummus recipe, but this 5 minute version is pretty divine, and it makes it possible for my household to eat homemade hummus more often.

I pour the water from the can of chick peas into a glass with ice cubes. Chick peas first, then I drizzle the tahini over it with the lemon juice. It can be a bit thick, but with a quality food processor no problemo. The chilled chick pea water goes last, to get the texture just the way I want it. Doesn't make sense to do that first?

Needs more garlic and some olive oil!

First, a quarter clove of garlic? But moving on, if you look at enough hummus recipes you will discover that the recommended proportions of tahini, chickpeas, oil, lemon, water, etc. can all vary enormously. But a word. If you find a recipe for hummus that doesn't include tahini, you've gone astray. (And what is the vogue for beet hummus, kale hummus, etc? Is it enough to grind up any old ingredient with oil and call it hummus?)

A jar of tehina?? That’s way too much. Perhaps 3-4 tablespoons, at most. Add the water after the chickpeas. This reads like a shortcut hummus similar to the Yotam Ottolenghi recipe.

Use 4 garlic cloves instead of 1/4 clove garlic

We visited Israel a couple of times in the past few years. They have the best hummus ever, and use no garlic at all. My husband can't eat garlic, so we were amazed that the hummus there was so fabulous and had no garlic.