Recipes for the “best” hummus will tell you — soak dried chickpeas overnight for the best flavor and creaminess. And you know, they are right. Both Falafel and hummus taste really great using soaked and cooked chickpeas! If you have the time to make the soaked version, definitely use them!
But, if you are like me, and tend to make decisions about meals pretty spontaneously… then you are going to like this speedy hummus recipe. You probably already have the ingredients in the cupboard! I use canned chickpeas, I have no shame. The important thing here is that you *retain the water from the can* when you drain them. You are going to use it later!
The other key items are olive oil (a good one!), Tahini paste (ground sesame seeds), garlic, lemon juice, and salt. I finish mine with a sprinkle of ground sweet paprika, a few roasted pine nuts, and a drizzle of olive oil. All totally optional. You can add a bit of cumin powder too, up to a tablespoon — it’s up to you. Or throw in some roasted red peppers! It’s your hummus! Jazz it up!
This basic recipe is perfect for using in my recipes for Shawarma Chicken, Grilled Aubergine Mezze, and frankly for just getting a big plate of raw vegetables and Homemade Pita and going to town!
Please see recipe notes for products/brands I use (specific to Switzerland). Enjoy!
5 Minute Hummus, Easy and Quick!
This quick and easy hummus recipe is a cinch to make from pantry ingredients, no overnight soaking of beans required.
In a high powered blender or food processor, add your beans, smashed garlic cloves, and tahini.
Blend, and add the olive oil slowly while the food processor or blender is running in order to emulsify it.
Add lemon juice a little at a time.
Add a few tablespoons of aquafaba to thin the hummus and smooth it out. You can use some water too if it's still to thick.
Taste and add in salt and any additional lemon if it needs it.
Scoop out into dish, and top with the additional ingredients, if desired.
Enjoy with pita bread, veggies or put into wraps or sandwiches.
Ingredients guide: I use chickpeas (Kirchererbsen) from Migros. I use Tahini either from Migros ("Al Fez" brand) Alnatura, or the Turkish shop. (Buy a couple jars, the stuff is awesome!)