Easy Hummus

Easy Hummus is a brilliant dip for sliced vegetables and pittas and as a subtle addition to salads. Served as a dip, this is one recipe that has stood the test of time and still going strong. Most recipes use tahini but I don’t and I think its better. Just make sure that you make it the day before and chill it in the fridge overnight. It helps the flavours to fully combine for a truly amazing vegetarian dish.

We all know that there are days in the kitchen when you want to pull out all the pots, roast things slowly, and luxuriate in the aromatic steam of a long, bubbling dish. And then there are the other days—the ones where you simply need something reliable, wholesome, and gloriously uncomplicated. That’s where hummus comes in for me. Easy hummus, at that. The sort you can pull together in the time it takes to toast a pita, yet still tastes as though you gave it a quiet bit of extra love.

I always say that easy hummus is one of those foods that happily blurs the line between snack and meal. You can scoop it with crunchy crudités, smear it inside a wrap, or dollop it next to grilled meat or vegetables. It’s endlessly versatile, but what makes it so satisfying to make at home is how much control you have over both the flavour and the texture. Smooth and velvety? Chunky and rustic? Lemon-bright or garlic-bold? It’s entirely up to you.

The ingredients list is delightfully short: chickpeas, garlic, a squeeze of lemon, a drizzle of olive oil, a shake of cumin, a pinch of salt, and a dusting of paprika to finish. All pantry staples, all familiar, all friendly. For me, this is the magic of homemade hummus—nothing mysterious, nothing fussy, just honest, everyday ingredients that somehow transform into something people can’t stop dipping into.

I start by draining the chickpeas, saving a few for garnish because it gives the finished bowl that little wink of character. Into the food processor they go, along with the garlic, olive oil, cumin, salt, and lemon juice. The moment you press the button, the kitchen fills with that earthy, citrusy, slightly warm aroma that tells you hummus is happening. There’s something quite comforting about watching it all whirl together, the ingredients slowly giving themselves over to each other until they form a creamy, pale-gold mixture.

One of the secrets I’ve learned over time is to let the hummus rest in the fridge after blitzing. It sounds unnecessary, but trust me—this short chill does wonders. It gives the flavours a chance to soften and mingle, smoothing out the edges and allowing that garlic, lemon, and cumin to settle into a lovely harmony. When you bring it back out, those few reserved chickpeas go right on top like little gems, followed by a whisper of paprika and the barest drizzle of olive oil.

There’s something deeply satisfying about serving hummus in a small, humble dish. It doesn’t need theatrics. It’s the sort of food that welcomes you from the first scoop, a creamy Middle-Eastern classic that somehow feels both simple and indulgent. I love the way the paprika sits like a warm blush against the pale hummus, promising just a little extra flavour. And when you dip in—whether with warm flatbread, tortilla chips, or even a spoon—it feels like the most natural, comforting thing in the world.

Easy hummus is the kind of recipe that reminds you that good food doesn’t have to be complicated. With just a handful of ingredients and a few minutes of your time, you can make something incredibly satisfying. It’s a dish I turn to when friends drop by unexpectedly, when I need a quick lunch, or when I simply want something nourishing without effort. Homemade hummus brings a quiet confidence to the table—proof that the simplest things are sometimes the best.

Easy Hummus

Easy hummus is a creamy, comforting dish made from everyday pantry ingredients and blended to your preferred texture. Easy hummus is simple, adaptable and perfect for anything from snacking to spreading in a wrap.

4.79 from 128 votes

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Course: Dips and Spreads, Side Dish

Cuisine: Middle East

Keyword: Easy Hummus, Hummus, Spice, Vegan, Vegetables, Vegetarian

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 4 Portions

Calories: 143kcal

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Ingredients

 

MetricImperial

• ▢ 16 oz chickpeas drained
• ▢ 1 clove garlic peel/mince
• ▢ 1 pinch paprika
• ▢ ½ tsp cumin
• ▢ 1 tbsp olive oil
• ▢ 1 tbsp lemon juice
• ▢ ½ tsp salt

Instructions

• Retain a few of the chickpeas as garnish and put to one side for now.
• Add the drained chickpeas, olive oil, cumin, salt, garlic and lemon juice in a food processor and blitz until the required consistency is achieved.
  16 oz chickpeas, 1 clove garlic, ½ tsp cumin, 1 tbsp olive oil, 1 tbsp lemon juice, ½ tsp salt
• Place in the fridge to help the flavour blend with the retained chickpeas on top.
• Serve this tasty yet easy hummus in a small dish with a sprinkle of paprika and a very little drizzle of olive oil.
  1 pinch paprika

Nutrition

Calories: 143kcal | Carbohydrates: 23g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 299mg | Potassium: 342mg | Fiber: 9g | Sugar: 6g | Vitamin A: 46IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 3mg