There’s no beating a batch of homemade hummus dip – especially when it’s this quick, creamy and packed with flavour! Made in just 5 minutes with pantry staples, it’s the ultimate healthy snack, lunchbox addition or party platter essential.
Pair it with veggie sticks, warm pita, or serve it alongside my Cheese & Bacon Mini Quiches or Classic Zucchini Slice for an easy crowd-pleaser.
And the best part? This recipe includes both Thermomix and conventional methods, so no matter how you like to cook – I’ve got you sorted.
Loved it!!
- Christie
Forget store-bought tubs – once you try this silky-smooth homemade hummus, you won’t go back! Using just a can of chickpeas, lemon juice, tahini, olive oil, garlic, and sea salt, it blends up into the creamiest dip with no fuss at all. Add a drizzle of olive oil, a sprinkle of paprika or cumin, and some crusty bread or veggie sticks… and you’ve got a healthy snack that everyone loves.
It’s my go-to for grazing boards, school snacks, or a healthy afternoon pick-me-up – right up there with my Healthy Chocolate Banana Muffins and No-Bake Chocolate Nutella Bliss Balls.
Why You're Going To Love This Recipe
✔️ Ready in just 5 minutes
✔️ Only 6 pantry-staple ingredients
✔️ Thermomix & conventional methods included
✔️ Freezer-friendly and perfect for meal prep
✔️ Super smooth and creamy every single time
Jump to:
Hummus Ingredients
This recipe is all about keeping it simple. Just six ingredients – here’s what you need to know:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Tahini – I recommend hulled tahini for a smoother, less bitter flavour. I love using the Mayver’s brand.
- Chickpeas – Use canned chickpeas (drained and rinsed), and keep the liquid! A spoon or two helps create that extra creamy texture.
- Lemon juice – Fresh is best! You’ll need around 30ml (juice of 1 lemon).
- Olive oil – Adds richness and helps everything blend into a silky dip.
Variations
Here are a few simple ways to switch things up:
- Gluten-Free – This hummus is naturally gluten-free – just make sure your dippers are too!
- Garlic-Free Hummus – Skip the garlic entirely for a milder flavour that’s kid-friendly.
- Spiced Hummus – Add a pinch of ground cumin or smoked paprika for a flavour twist.
- Beetroot Hummus – Blend in a small cooked beetroot for a stunning pink colour and earthy flavour.
How To Make Hummus Dip
This hummus is unbelievably easy – you’ll have it prepped in less time than it takes to find the lid on your store-bought tub! Here’s how:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Place all ingredients into a food processor or Thermomix.
- Step 2: Blend for 20 seconds.
- Step 3: Scrape down the sides and blend for another 20 seconds.
- Step 4: If you prefer a smoother dip, add 1–2 tablespoons of reserved chickpea liquid and blend again for 20 seconds.
Top Tip
For the creamiest hummus, add 1–2 tablespoons of the reserved chickpea liquid (aquafaba) while blending – it helps create that smooth, silky texture!
Recipe Tips
- Reserve your chickpea liquid – Also called aquafaba, it’s the key to adjusting the consistency without watering down the flavour.
- Blend well – Don’t be afraid to give it an extra few seconds of blending time for maximum creaminess.
- Use good quality tahini – Hulled tahini gives the smoothest, creamiest finish.
- Taste and adjust – Feel free to tweak the lemon or salt to suit your taste.
- Serving suggestion – Serve with veggie sticks, pita bread, crackers or use as a sandwich spread.
- Storage – Store in an airtight container in the fridge for up to 1 week.
- Freezing – Freeze in small airtight containers for up to 4 months. Thaw in the fridge and give it a quick stir before serving.
- Lunchbox tip – Pack in a small airtight container with an ice brick to keep it fresh.
Hummus Dip FAQs
Yes – soak and cook them first. You’ll need about 1½ cups of cooked chickpeas to replace the can.
Nope! It’ll still be super creamy thanks to the olive oil and blending time.
You could use cashew butter or sunflower seed butter in a pinch, though it will change the flavour slightly.
Yes – just make sure your dippers (like crackers or pita) are GF/DF too.
You can – replace with extra aquafaba or water for an oil-free version.
More Homemade Dip Recipes
Looking for more crowd-pleasing dips? These easy homemade favourites are perfect for entertaining, snacking, or adding to your next grazing platter!
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Hummus Dip
Ingredients
- 1 teaspoon minced garlic or 1 clove garlic, minced
- 400 g can chickpeas drained, reserve the liquid
- 1 ½ tbs hulled tahini see notes
- juice of 1 lemon approx 30ml
- 20 g olive oil
- ½ teaspoon sea salt
Instructions
Conventional Method
- Place all of the ingredients to a food processor. Process for 20 seconds.
- Scrape down the sides. Process for a further 20 seconds.
- Check the consistency. If you would like it smoother, add a 1-2 tbs of the reserved chickpea liquid and mix for a further 20 seconds.
- Serve drizzled with olive oil.
Thermomix Method
- Add all of the ingredients to the Thermomix bowl. Mix for 20 seconds on Speed 4. Scrape down the sides. Mix for a further 20 seconds on Speed 4.
- Check the consistency. If you would like it smoother, add a 1-2 tbs of the reserved chickpea liquid and mix for a further 20 seconds on Speed 4.
- Serve drizzled with olive oil.
Notes
- Reserve your chickpea liquid – Also called aquafaba, it’s the key to adjusting the consistency without watering down the flavour.
- Blend well – Don’t be afraid to give it an extra few seconds of blending time for maximum creaminess.
- Use good quality tahini – Hulled tahini gives the smoothest, creamiest finish.
- Taste and adjust – Feel free to tweak the lemon or salt to suit your taste.
- Serving suggestion – Serve with veggie sticks, pita bread, crackers or use as a sandwich spread.
- Storage – Store in an airtight container in the fridge for up to 1 week.
- Freezing – Freeze in small airtight containers for up to 4 months. Thaw in the fridge and give it a quick stir before serving.
- Lunchbox tip – Pack in a small airtight container with an ice brick to keep it fresh.
Christie Knight says
Loved it
Lucy says
Thank you so much!
Michelle says
Do you use hulled or unhulled tahini? Thank you
Bake Play Smile says
I generally use hulled 🙂
TribalThistle says
Hummus is a staple at our house! Try it sprinkled with cumin and some cooked chickpeas sprinkled around the edges and in the center then topped with olive oil. Hummus bi lahmeh (hummus with minced lamb) is a complete game changer-- sauté diced onions and coarsely minced lamb in clarified butter. Add in roasted pine nuts. Place warm meat mixture in center well created in a bowl of hummus, drizzling with butter from pan. Grab some warm pita bread or warm baguette and be transported to another place... 🙂
Bake Play Smile says
Oh my goodness! That sounds AMAZING! Thanks for the tips!
Laura | The Kiwi Country Girl says
Yep I'm a hummus girl too! I love how easy and cheap homemade hummus is!
Bake Play Smile says
Absolutely! Isn't it just the best thing ever!