5-Minute Hummus

You know my love for hummus. It is long-standing. I love it on sandwiches and wraps, in pitas, and as a dip for veggies and chips (don’t knock it ’til you try it). I think there was even a 3-year stretch in the mid-2000s when I ate hummus for lunch every day. Every single day. I’ve made all types of hummus but one of my favorites is the classic chickpea and tahini hummus.

A few weeks ago I went looking for a quick, simple recipe and found Real Simple’s 5-Minute Hummus. I’ve made it at least 4 times since and decided to make a double batch tonight with one of my 25-oz. cans of Westbrae Organic Garbanzo Beans that were on sale at Guido’s during the month of February. Plus I had a few chickpeas left over from the Tomato, Chickpea and Coconut Soup I made earlier this week. I simply doubled all of the ingredients.

Real Simple’s 5-Minute Hummus
(View on Real Simple’s website)


  • 1 15-ounce can chickpeas, rinsed (I like to reserve some of the liquid)
  • 1 clove garlic
  • 1/4 cup olive oil, plus more for serving
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini (sesame seed paste; optional)
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon paprika


Drain and rinse the chickpeas. (I like to drain them with a bowl underneath the strainer to catch some of the liquid to use as a thickener in my hummus instead of adding extra water.)

canned beans

drain liquid

rinse the beans

In a food processor (I own this one), puree the chickpeas and garlic with the lemon juice, tahini (if using), cumin, and salt until smooth and creamy.


ingredients in the food processor

With the food processor on, slowly stream in the olive oil through the feed tube.

streaming olive oil

Add 1 to 2 tablespoons water (or reserved liquid) as necessary to achieve the desired consistency.

add liquid

pureed hummusTransfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving (I don’t usually drizzle my hummus with olive oil before putting it in the refrigerator, but I thought you deserved a pretty picture).

5-minute hummus


This hummus is great with homemade pita bread or crackers, as a spread on a sandwich, or served as a dip for fresh vegetables.

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5 thoughts on “5-Minute Hummus

  1. I’ve been enjoying your blog, Laura–great job! I never even considered that tahini could be optional in hummus, which is one of the reasons we quit trying to make it ourselves (sabra was cheaper than making it ourselves). Do you notice much of a taste difference without it? Do you use tahini in your black bean hummus or leave it out?

    Liked by 1 person

    • Hi Becky – Thanks for the kind note! Glad you’re enjoying the blog. Tahini is totally not a requirement of hummus (I can hear the Greeks screaming “blasphemy!” now), and I’ve made it with and without it. There’s some difference in flavor as the sesame seed paste (tahini) has a really nutty flavor to it. In fact, I’ve often wondered if a little bit of creamy peanut butter might make a good substitution. Probably not a one-to-one replacement (I’d do a little less PB), but it might be an interesting experiment. You might also consider other flavor additions – more garlic, roasted red peppers, etc. For the black bean hummus, I feel like tahini is even more optional. I like it with and without, but the black beans have such a stronger flavor than chickpeas, that I think they stand on their own rather nicely. I suppose, technically, these are really bean dips without the tahini – but I won’t tell if you won’t! Let me know how it turns out for you.


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