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Easy 5-Minute Hummus Three Ways for Quick Homemade Dip Recipes

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A quick and versatile hummus recipe that can be made in under 5 minutes with three delicious variations: traditional, roasted red pepper, and chipotle. Perfect for snacks, parties, and last-minute cravings.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil (plus extra for drizzling)
  • 1/2 teaspoon ground cumin
  • Salt to taste (start with 1/2 teaspoon)
  • 2–3 tablespoons cold water
  • For Roasted Red Pepper Variation: 1/2 cup jarred roasted red peppers, drained
  • Optional: pinch of smoked paprika
  • For Chipotle Variation: 1-2 chipotle peppers in adobo sauce
  • 1 teaspoon adobo sauce
  • Optional: squeeze of fresh lime juice

Instructions

  1. Drain and rinse 1 can (15 oz) of chickpeas under cold water. Optionally pinch off skins for extra creaminess.
  2. In a food processor, combine chickpeas, 3 tablespoons tahini, 2 tablespoons lemon juice, minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 3 tablespoons olive oil.
  3. Pulse mixture until roughly combined. While blending on medium speed, slowly add 2-3 tablespoons cold water to loosen. Scrape sides as needed until creamy with some texture, about 3 minutes.
  4. For Roasted Red Pepper Hummus: Add 1/2 cup drained roasted red peppers and a pinch of smoked paprika to base hummus. Blend until smooth. Adjust salt and lemon to taste.
  5. For Chipotle Hummus: Add 1-2 chipotle peppers and 1 teaspoon adobo sauce to base hummus. Blend until fully incorporated. Add a squeeze of lime juice if desired. Adjust heat by adding more chipotle if preferred.
  6. Taste each hummus version and adjust seasoning with salt, lemon juice, or olive oil as needed. Add more cold water if too thick and blend again.
  7. Transfer hummus to serving bowls. Drizzle with olive oil and garnish with fresh herbs, sesame seeds, or paprika.

Notes

For extra creamy hummus, pinch off chickpea skins before blending. Add cold water gradually to achieve desired texture. Use good quality tahini for best flavor. Pulse rather than overblend to avoid gummy texture. Store hummus in airtight container in refrigerator up to 4 days or freeze up to 3 months.

Nutrition

Keywords: hummus, quick dip, easy hummus recipe, homemade dip, roasted red pepper hummus, chipotle hummus, vegan dip, gluten-free dip

Find it online: https://evabakery.com/easy-5-minute-hummus-three-ways-for-quick-homemade-dip-recipes/