Speedy Homemade Hummus 16.000

Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Jul 27, 2018

A food processor does the work here, and the creamy dip is done in about 5 minutes. The recipe is simple enough to commit to memory.

Making a well-whipped tahini sauce in the food processor before you add the chickpeas makes for a lighter-textured hummus. Even when you are in a hurry, let the hummus puree for the full 3 minutes for best results.

Author Joy Manning likes to use Goya brand canned chickpeas (not low-sodium) for this recipe; according to the magazine Today's Dietitian, rinsing and draining them reduces the amount of sodium by 41 percent.

Another tip from the author: Tahini can be messy to measure. Let it come to room temperature first, and pre-coat the inside of your measuring cup with a drop of oil or a little cooking oil spray.

To read the accompanying story, see: How to make the best, easiest hummus, starting with a can of chickpeas.

Make Ahead: The hummus can be refrigerated for up to 1 week. It is best served at room temperature; if you are in a hurry, microwave chilled hummus in 10-second intervals, stirring each time.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16 servings; makes about 4 cups

  • 1 clove garlic
  • 3/4 cup water
  • 3/4 cup tahini
  • 1/4 cup lemon juice (from 1 lemon)
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • Two 15.5-ounce cans chickpeas, rinsed and drained (see headnote)

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Pulse the garlic in a food processor until it is minced.

Add the water, tahini, lemon juice, salt and cumin and puree for about 1 minute, until the mixture becomes light-textured and smooth. (It should be pourable, not pasty.) Add the drained/rinsed chickpeas; puree for about 3 minutes, until very smooth.

Serve or store in an airtight container, for up to 1 week.

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Recipe Source

From food writer Joy Manning.

Tested by Jessica Weissman.

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Email questions to the Food Section at food@washpost.com.