5-Minute Hummus

This may be the best hummus I’ve ever made and it took 5 minutes. That’s it! Creamy, light, flavorful. Great for a mid-afternoon snack, or as part of a Middle Eastern-inspired brunch or dinner. Feel free to add herbs, like za’atar or cumin, to add different flavor profiles as well.

Here is the recipe:

1 15.5 oz. can organic chickpeas

2 TBSP roasted tahini

1.5 TBSP extra virgin olive oil

Juice of 1 lemon

1 chopped garlic clove

1 large pinch sea salt flakes or kosher salt

Drain the chickpea liquid (aquafaba) into a pan and bring it to a boil. Remove from heat immediately.


In the meantime, add the chickpeas and remaining ingredients to a high-powered blender or Nutribullet.

Pour in the hot aquafaba and purée until smooth. Serve immediately or refrigerate for up to a week in an airtight container.

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