This classic creamy hummus is so easy and so tasty it’s a constant fixture on the top shelf of our fridge!
We are never without it now but hummus wasn’t something I grew up eating, nor did Bryan. When I started cooking for myself, it was one of the first “different foods” I tried to make because it’s notoriously easy and cheap. But even though I knew how to make it and knew it was super quick, I kept on buying it from the store.
Until! The 2020 pandemic came upon us and we got in the habit of cooking our chickpeas from scratch. That’s when we really learned it’s:
Cheaper
Creamier
Tastier
Only 5 Minutes
All In One Food Processor/Blender
And You Don’t Have To Go To The Store!
Recipe Cost
Well, this easy creamy hummus costs:
- CAD $1.18 using our chickpeas cooked at home.
- CAD $2.31 using 1 store-bought can of chickpeas.
- And approximately…
- CAD $3-$7 for the same 565g of hummus purchased.
- *If you have access to a wholesale store, that is where you would find the low-end of that price point. While your local grocery store will likely be $5-$7.
Our minds were made up! Homemade hummus for the win!
What is Tahini
Now, when I first ventured into the land of making hummus from scratch, I looked at the ingredient, tahini, and went… huh?
So, for those also unfamiliar, tahini is simply a paste made from ground sesame seeds. Not so scary right? It is also:
- Easy To Find
- Stroll down the international aisle of your local grocery store and you’ll likely spot a number of brands.
- Versatile
- Great to have on hand for making quick creamy salad dressings. And when you really get adventurous, you can slide it into granola bars, desserts, and more! Click here to browse our other recipes that incorporate tahini!
- Nut Free
- For those parents needing nut-free options for school snacks, and anyone with allergies, tahini is a fantastic substitute!
What Is Aquafaba
Aquafaba is simply, the water that chickpeas have been cooked in. So that water you tend to dump out when you open a can of chickpeas? That’s it!
- If you cook your chickpeas from scratch, simply save the cooking liquid.
- Oooo pro-tip! Freeze it using an ice cube tray if you’ve cooked your chickpeas but aren’t going to use the brine in the next couple of days.
- If you use canned chickpeas, simply drain the water and reserve it.
- And, if you forget? Regular filtered tap water. Simply replace the amount of aquafaba in the recipe for cold water.
I’m sure I will get to a post about the magic of aquafaba soon but for now, Minimalist Baker has a great guide to aquafaba. And, if you’re serious about meringues, check out Project Vegan Baking and Tom’s beautiful creations!
Try our easy creamy hummus and let us know in the comments below how you put your own spin on it!
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5 Minute Creamy Hummus I’m Never Without
- Total Time: 5 minutes
- Yield: 565 g 1x
- Diet: Vegan
Description
My staple hummus. Always in my fridge and coming to the rescue for lunches, adding to dressings, and that inevitable mid afternoon search for a filling snack!
Ingredients
- 2 cups cooked chickpeas
- ¼ cup + 2 tablespoon aquafaba (chickpea brine), less or more depending
- ¼ cup tahini
- ½ tbsp lemon juice
- ½ tbsp white vinegar
- ½ tsp salt
- ¼ tsp cumin
- 1 clove garlic
- 1 tbsp olive oil (sub with water for an oil-free option)
- optional: ¼ teaspoon smoked paprika or cayenne pepper for some heat
*All of the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- If using canned chickpeas, drain them and preserve the liquid.
- Add the chickpeas, ¼ cup aquafaba (or water), tahini, lemon juice, vinegar, salt, cumin, and garlic to your food processor or blender. Start blending until creamy and smooth. If you’re able, stream in the remaining 2 tablespoon aquafaba and the 1 tablespoon olive oil (or more water as needed) while the food processor is running. If not, you can stop your machine, scrape down the sides if needed, add the remaining liquids, and process again until smooth.
- Taste and adjust to your liking. Add more tahini, oil, or water to make it creamier, lemon juice or vinegar to give it more bite, and spices for more intense flavour.
- To store, refrigerate in an airtight container for up to 1 week.
Notes
*Cost comparison: CAD $1.18 using chickpeas cooked from scratch, $2.31 using canned chickpeas, vs. approximately $3.25-$7.00 for store-bought (the low end of the price being wholesale and the high end being your local grocery store).
*If you don’t have aquafaba reserved, use the same amount of cold water instead.
- Category: Sauces & Dips
- Method: Food Processor, Blender
- Cuisine: Middle Eastern
Ron
I love hummus and this is superb. Creamy certainly describes it.
Kathryn Alexandre
Fantastic! Glad you loved it Ron!
Judy
We just finished a late afternoon lunch of your avocado on toast, it was a hit! will be making again.The recipe was easy to follow as was the hummus that I made earlier .
Kathryn Alexandre
Oh fantastic! I’m so glad to hear you enjoyed both recipes Judy! Thank you for trying them!
Jackson Green
Thank you, Kathryn!
Kathryn Alexandre
Thank you for the star rating! I’m so glad you like the recipe.
John Hummus
cant wait to use this yummy recipe for hummus tuesday!!
Kathryn Alexandre
Great! I hope you enjoy it!