Today I present you the BEST hummus in the WORD! Okay, that’s ambitious so probably not BUT it’s definitely the best hummus I’ve ever had and I even got thumbs up from my mom so I’m pretty confident you’re gonna love it too. It’s so THICK & CREAMY! Yes, caps-and-exclamation-point-thick-and-creamy. It’s that intense you guys. You. Need. It. In. Your. Life.
Want to learn how to make the best hummus in 5 minutes only? Read on!
Last week, I shared with you these amazing Oven Baked Veggie Chips and told you to get a big batch ready for today because I’d be sharing something delicious to dip them in. Well, the day is finally here so let’s make some hummus (yes, in literally 5 minutes!!) and demolish those veggie chips together. Are you on board? Because I totally am!
I think there are two types of people in this world. Ones that like their hummus thick and creamy, and ones that like it smooth and thinner. Well, maybe there’s also a third type — ones who don’t like hummus at all (who are you????). I don’t know about you but I 100% fall into the first category. I love all types of hummus but if I had the choice I’d always go for thick and creamy and this hummus is exactly that. It was almost dough like! Then I realized that not everyone is crazy for thick hummus like me so I added a little bit of water to thin it out just a tiny bit. Result? The perfect consistency.
You can add more water to this if you like to reach your desired consistency. That’s totally up to you!
Okay, I’ve probably gone a bit overboard with the pictures again but can you blame me??? I swear as soon as I finish writing this post, I’m gonna go to the kitchen and make this hummus because hello? 5 minutes?! YES! It’s just a matter of putting everything except the oil and water into a food processor and blending it up until it forms a dough and then, while the processor is running, add the oil (and water if you want) and you’re done! YAY!!
- 2 cans chickpeas, drained and rinsed
- 1 garlic clove, peeled
- 3 tbsp tahini
- juice of 1 lemon (2-3 tbsp, add more if desired)
- ½ tsp sea salt
- freshly cracked black pepper to taste
- ⅓ tsp olive oil
- 2 tbsp water (or more depending on how thick you want it to be)
- Place the chickpeas, garlic, tahini, lemon juice, sea salt, and pepper into a food processor and process for 1-2 minutes until it starts forming a dough. You may have to scrape the sides a couple times.
- While the food processor is running, pour in the olive oil and the water.
- Taste and add more water if desired.
- Store in the fridge in an airtight container for 3-4 days.