Easy Hummus in 5 Minutes

Quick and Delicious Vegan Hummus

On being a vegan stereotype …

I honestly don’t think I have ever met anyone who does not like hummus.

I have even seen fussy kids guzzling the stuff with abandon.

The day I realised I was a vegetarian stereotype must have been at least 10 years back now, when a friend innocently sent me this meme…

I laughed, mostly because I very much identified with that little herbivorous dinosaur. Maybe a little too much.

See, there is one of him, and three of them. This was literally me at every single braai (BBQ) I have been to. Vegans are usually the minority at any social gathering I have ever attended (for now, until we take over the world, mwhahaha) , which can make one feel like you are standing on the outside. I have come to love this now, because inevitably, especially at events where food is involved, the question comes up as to what you are eating and why. I really do love sharing this information with people as I think there is still a huge amount of ignorance amongst the general population, and this is obvious by peoples often surprised reactions as well. Most people are not directly to blame because the information is out there, but only if you look, and sometimes quite hard. It is not something that is profitable to be easily accessed or publicised by any means. And not many people like digging deep and looking at such appalling things, especially if they are directly or indirectly taking part.

So it was on this day that I realised that maybe not everyone appreciated my regular default bring-and-share snack – the humble hummus – as much as I did. The only mystery is then, why do I always take home empty containers when I am certainly not the one finishing it all myself? 🤔

The reason I love it, is firstly, it is pretty darn delicious, let’s face it. Even badly made hummus is pretty good. The combination of earthy flavoured chickpeas, blended down into a smooth and creamy paste; the flavour and tang of lemon, the savoury garlic and subtle saltiness, all with the nutty tahini undertones to bring it together. 🤷🏻‍♀️We have a winner, ladies and gentlemen!

Cheap and basic store cupboard ingredients are used for this recipe.

So many tips, tricks and secret methods to this culinary staple – the art of hummus – but not for this recipe.

Having been making hummus for many, many years, as mentioned, I have become quite good at making a quick and tasty hummus that can literally be whipped up 5 minutes before you leave to go out to your social event. I have, in fact, done this many times when invited to impromptu gatherings, and the compliments and general enjoyment of it by others is standard.

After having delved into a bit of research into the ‘art of hummus’, I have come to learn that there are most definately tricks and methods of making this savoury spread that create a far superior hummus to this one. I will be perfecting that recipe and post that soon, as my premium, créme de la créme version. It will render a hummus that is very smooth, very creamy, fluffy and light, with a mellow, balanced flavour. The method is a lot more tedious and time consuming, so that recipe will perhaps suit an occasion when one has the extra time, and when you really want to impress.

This recipe, however is:

  • very quick to make
  • super easy
  • full of robust flavour
  • smooth and creamy, yet rustic
  • uses basic pantry staples
  • healthy
  • lower in fat and calories
  • cheap to make
  • versatile to use

One aspect of this recipe which is important to consider is the order of things. You will notice that I don’t throw all the ingredients together in a food processor and Bob’s your uncle. Although you most certainly could, and I’m telling you, that hummus would still be yum. I have found though, that the simple act of whipping up the tahini and lemon juice first before adding the other ingredients, does create a more fluffy end result. So for the extra minute or so it takes to do this, I think it’s worth it.

I almost always have a tub of vegan hummus in the fridge. I use it on everything from steamed vegetables, in wraps, on salads, in sandwiches, on burgers, with falafels, on toast with tomato or other toppings, on crackers or rice cakes, or to dip sliced veggies in just as a snack. It is really so versatile, and trust me, once you see how easy this is, you will have a homemade tub permanently in your fridge too.

Easy Hummus in 5 Minutes

Recipe by Catherine StevensonCourse: AppetizersCuisine: Middle-EasternDifficulty: Easy
Servings

6

servings
Prep time

10

minutes

Quick, easy and tasty vegan hummus to whip up in a snap.

Ingredients

  • 1/4 cup tahini (sesame seed paste)

  • Juice of 1 large lemon (approx 3-4 Tbs)

  • 1 clove garlic, crushed

  • 1/2 – 1 tsp ground cumin, depending on your taste

  • 1/2 tsp each of salt and pepper

  • 1 x 400ml tin chickpeas, drained and rinsed, brine from tin reserved

  • 2 Tbs olive oil

  • 2 Tbs chickpea water from the tin of chickpeas (otherwise known as aquafaba)

  • 1 tsp smoked paprika – optional

Directions

  • The first step of this recipe is to combine the tahini and lemon juice. This combination whips up to create a thick and light in colour fluffy paste. Ordinarily the easiest way to do this would be in the food processor. However, I find my food processor bowl too large for the small quantity called for in this recipe, and so it ends up on the bottom of the processor and not really being caught by the blades enough.

    Therefore I would recommend to roughly combine these by hand in a bowl first, just mix together with a spoon until it begins to thicken and fluff up. At this stage if you add it to your food processor bowl it should catch the thicker mixture enough to continue to whip it up.
  • To this mixture in the food processor bowl add the crushed/grated garlic, cumin, salt, pepper and smoked paprika if using, and pulse a few times more.
  • Add the drained chickpeas in 2 batches, making sure it blends up quite smoothly before adding the second half.
  • Add the olive oil and blend again.
  • Now begin adding the reserved aquafaba (chickpea water) tablespoon by tablespoon, until your desired consistency is reached. Let it blend for a good few minutes if you have the time, to get it as smooth as possible.
  • Garnish with a sprinkling of paprika, a swirl of olive oil, and some fresh parsley if you want to be extra.

Notes

  • If you would prefer to make this even lower in calories, you could omit the olive oil altogether and thin it out with the chickpea water alone.
  • If you don’t own a food processor I imagine you would be able to do this using a stick/hand blender.

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