Whip up your own delicious hummus in your food processor in less than 5 minutes! This five minute hummus recipe is the only one you’ll ever need for everyone’s favorite healthy appetizer.
One of the questions I get a lot is, how do I make and photograph and then EAT all this stuff and still fit into my favorite jeans? (The questions usually are asked in a much nicer way than that, but that’s the general drift.)
And while I’m not as slender as I was before I got-married-had-a-baby-started-a-food-blog, I’m so far still fitting into the same size denim I’ve been wearing for the last 10 years or so.
One of the answers I always give (and it is very true) is this: small plates! I’m a great believer in eating things that are truly delicious, and I’d rather have a little bit of bacon then a whole lot of celery.
However, from time to time I have to resort to, shall we say, a more strict eating regimen? Just for a little while until the jeans can be buttoned without the whole lie down on the floor trick.
And this time, I am going for Mark Bittman’s routine which he calls Vegan Before Six.
The basic gist is this: you eat like a vegan from the minute you wake up until 6pm…and then you eat the way you always eat, maybe watching things a little more carefully, but in general, going your usual bacon-loving way.
So I’ve been doing this for the past month or so, and it’s actually been pretty great, both for my jeans and in terms of coming up with some interesting recipes that rely exclusively on veggies, fruits, whole grains, nuts and anything else that doesn’t involve meat/poultry/fish/dairy/eggs/bacon.
And that I, food-worshipper that I am, actually LIKE. And the first recipe I made and adore is this one.
I can’t believe I have been buying overpriced, pre-packaged, not-as-good hummus at the supermarket when I can literally make it in LESS than 5 minutes at home.
Here’s How You Make Five Minute Hummus!
Dump the following items in your food processor: one can of drained chick peas, 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon cumin, 1/2 teaspoon salt, a clove of garlic, 2 tablespoons tahini (this is optional but I like the taste).
Press the on switch and let it rip until it looks like hummus. You can thin it down with a tablespoon or two of water if you like your hummus really smooth (I do!).
After that, feel free to garnish it with a little paprika, maybe an extra swirl of olive oil, and then it’s just a matter of deciding what you will be scooping it up with.
Pita chips, cherry tomatoes, cucumber slices and your finger all work equally well.
And at 6pm, I’ll be breaking out the bacon.
Five Minute Hummus
Whip up your own delicious hummus in your food processor in less than 5 minutes! This five minute hummus recipe is the only one you’ll ever need.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4-6 servings
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Ingredients
- 1 15-ounce can chickpeas, rinsed well
- 1 clove garlic
- 1⁄4 cup olive oil, plus more for serving
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini (optional but great!)
- 1 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon paprika
Instructions
- Puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and 1/2 teaspoon salt in a food processor until it is smooth and creamy.
- Add 2-3 tablespoons water as necessary if you like your hummus creamier.
- Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.
Updated from a previously published Framed Cooks post!
Kim says
We love hummus, but prefer the spicy version. Would you recommend using cayenne pepper, hot chilli flakes, or a hot sauce to kick it up a notch?
Hi Kim! Cayenne pepper is the absolute hottest of those choices – chili powder would be the mildest. Chili flakes and hot sauce are in the middle. So it depends on how spicy you like things! I think hot sauce will give you the most control – you can add a few dashes and taste as you go. Hope this helps! :)
Theresa Murphy says
Hurray for hummus! I’ve started using it as a spread for wraps I take to work for lunch. Makes a great “glue” for the other stuff I put in. This version of yours looks great and I always have a few cans of chickpeas in the pantry so I’m ready to make some anytime.
And isn’t it the all time best tasting glue ever? Hurray for Hummus!!
Lin says
I love hummus. This looks like a good and easy recipe. I was a vegetarian for quite a long while but then started having B12 deficiencies so now I eat some meat during the week. We have our main meal at lunchtime most days and have a very small amount of food for dinner. I would have to adjust Marks’ diet. Vegan would be hard for me as I love cheese so much but I know it would be better for me.
Hi Lin! Yes, vegan is definitely a challenge, especially the cheese part – I can relate! :) Hope you love this hummus!
Maura Cooper says
I prefer lemon instead of cumin but that’s me. When I worked at a restaurant in Charlotte many moons ago we had a popular appetizer called Yin-Yang Hummus. It had the usual suspects as accompaniments along with half white and half black hummus, made with, you guessed it, black beans. Needed a tiny bit of water but lovely on
the plate!
Hi Maura! Mine has lemon AND cumin, so it’s the best of both worlds! And that hummus sounds so clever! :)
Amanda says
This was very delicious!!! My new go-to recipe for hummus! Thanks for sharing:)
Hurray! My pleasure – we make this hummus around once a week! :)
daniel says
how many calories please, for us calorie counters?
FramedCooks says
You are so welcome! Isn't it great when things are wonderful AND easy? :)
Kitty says
I just had to comment to tell you THANK YOU for this recipe. I absolutely love hummus and this is the best I have ever had. I loved it.
-Kitty
Kate Morgan Jackson says
Hi everyone, and thanks for all the sweet words AND the great suggestions (garlic? yes!!). And I think the apple story is great. :)
Anonymous says
My mother had her onw unique diet plan. Every other day, eat only fresh apples. Anytime you please, any amount you please but ONLY apples. On the non apple days you could eat anything you wanted. Anything. She said on this plan you never feel deprived because no matter what you see you may always, "Eat it tomorrow." The apples were sweet, chewy and could not be eaten quickly becuse they require chewing. All I can say is that it really worked for her!
Marissa says
just made this at 11pm! simple and delish, im taking it camping this weekend.
i roasted my garlic first. highly recommended. yums.
Stacy @ She's {kinda} Crafty says
Just found your blog, love your style and whit. As an Israeli I can attest to how much better hummus is when you make it yourself and I think the tahini is a must! I stir in chopped up Greek olives, yum! Have you ever tried making felafel? It's another great no-meat food!
a frog in the cottage says
hummus is really one of my favorite, not to say my favorite dip !! Yours is just perfect !!!
Jun says
Wow, sounds so simple!
MrsKinne says
I love the idea of eating "a little bacon" instead of "a whole lot of celery." :)