Perfectly Simple Hummus Dip

I must say that I’m definitely a dip kinda gal. I’m not even too fussy when it comes to the flavour either – I’m just as happy with a cashew, feta and capsicum dip as I am with a tzatziki. But my number one favourite dip in the whole wide world, also just happens to be the easiest one ever. Yep, it’s a good old simple hummus dip that I love the most.

Hummus Dip

I know that sometimes it’s just easier to go to the supermarket and buy a dip (trust me… I totally get it). But making your own dips is a huge money saver. Plus you don’t have any of those crappy additives – urgh what even are all those numbers?? This perfectly simple hummus dip will take you less than five minutes to whip up. Seriously, that’s way less time than it would take to drive to the supermarket, find a park, grab the dip, talk to 10 people (because we all know that always happens!), line up, pay, find the car and drive home. Much, much quicker and easier to make your own.

Hummus Dip

I love this hummus dip because nearly all of the ingredients are pantry staples… oh and you only need 6 ingredients. Yep, this yummy little dip only needs a little bit of garlic (I usually just use the minced garlic in the jar), a can of chickpeas, some tahini, lemon juice, olive oil and sea salt. That. Is. It. The only things in there that you may not have at home already are the chickpeas and the tahini. Well, the chickpeas cost about $1.00 for a can… seriously cheap! And tahini lasts for ages in the fridge – so buy a jar and you’ll be able to use it over and over again.

Hummus Dip

This batch makes a nice big dip. Definitely enough to serve lots of hungry people! It probably makes about 3 times as much as a hummus dip from the supermarket… and it’s going to cost you less than half the price of just one store-bought dip. That my friends, is good value (which totally means that you can go and buy some shoes in the end of financial year sales!).

Hummus Dip

There are so many ways you can use this dip – make a delicious platter by serving the hummus dip with some warm crusty bread, vegetable sticks, cheese and salami; use it as a spread in your favourite wraps or sandwiches; add a dollop to a plate of roasted vegetables; serve it on top of a salad… the list is endless!

Hummus Dip

What’s your go-to dip? Do you like to make your own too?

PS – my little trick is to drizzle a little olive oil over the top of the dip and then sprinkle on some paprika and dukkah… looks fancy and yet it’s SO easy!!

A bowl of hummus dip with olive oil drizzle and carrot and celery sticks in the background.

Easy Homemade Hummus Dip

Super healthy and delicious homemade hummus dip that takes less than 5 minutes to whip up! The most amazingly creamy and tasty snack!
5 from 2 votes
Print Pin Rate
Course: Snacks
Cuisine: Lebanese
Keyword: hummus
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 serves
Calories: 56kcal


  • 1 tsp minced garlic or 1 clove garlic, minced
  • 400 g can chickpeas drained, reserve the liquid
  • 1 1/2 tbs tahini see notes
  • juice of 1 lemon approx 30ml
  • 20 g olive oil
  • ½ tsp sea salt


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.


Ingredients Info:
  • minced garlic – you can either use store-bought minced garlic (my favourite option!) or mince a clove of garlic yourself
  • chickpeas – are a type of legume also known as garbanzo beans. Drain and rinse the chickpeas before using.
  • tahini – you can buy either hulled or unhulled tahini (I use Mayvers brand). I use hulled tahini in my hummus as it gives it a beautiful creamy flavour.
  • lemon juice – use the juice from 1 lemon (approximately 30ml).
  • olive oil – this makes the hummus dip super creamy and smooth. I like to drizzle a little extra over when serving.
  • sea salt – season to your liking.
Recipe Notes:
Storage - Homemade hummus can be stored in an airtight container in the fridge for up to 1 week.
Freezing - Hummus can be frozen in individual airtight containers for up to 4 months. Allow it to completely thaw before serving.
Lunchbox option - Ensure the lunchbox is in a cooler bag or with an icepack to keep it fresh.


Calories: 56kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 190mg | Potassium: 57mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.5mg
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27 thoughts on “Perfectly Simple Hummus Dip”

  1. Laura | The Kiwi Country Girl says:

    Yep I’m a hummus girl too! I love how easy and cheap homemade hummus is!

    1. Bake Play Smile says:

      Absolutely! Isn’t it just the best thing ever!

  2. 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… 🙂

    1. Bake Play Smile says:

      Oh my goodness! That sounds AMAZING! Thanks for the tips!

  3. Michelle says:

    Do you use hulled or unhulled tahini? Thank you

    1. Bake Play Smile says:

      I generally use hulled 🙂

  4. Christie Knight says:

    5 stars
    Loved it

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