Snacks · Turkish

Creamy 5-Ingredient Hummus

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · July 18, 2026

This is the fastest way to a smooth, tangy bowl of hummus, and it only takes five ingredients you probably have on hand. A spoonful of Greek yogurt keeps it extra creamy without a ton of oil. Scoop it up with warm pita or use it as a spread all week.

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Creamy 5-Ingredient Hummus

Why you'll love this

  • Ready in about 10 minutes with no cooking.
  • Just five simple ingredients.
  • Greek yogurt makes it extra creamy and light.
  • Great as a dip, sandwich spread, or bowl base.

EveryDayMeal recipe

Creamy 5-Ingredient Hummus

Prep
10m
Total
10m
Serves
4
Level
Easy

Ingredients

  • 1 can (about 15 ounces) canned chickpeas, drained (liquid reserved)
  • 1 tablespoon tahini paste
  • 1 large garlic clove
  • 3 tablespoons plain Greek yogurt
  • from 1/2 lemon fresh lemon juice
  • to taste salt and pepper

Equipment

  • Food processor or blender
  • Fine mesh sieve
  • Rubber spatula

Instructions

  1. Drain the chickpeas into a sieve set over a bowl so you catch the liquid, which you will use to loosen the hummus later.
  2. Add the chickpeas, tahini, garlic, and Greek yogurt to a food processor or blender and run it until the mixture looks smooth and paste-like, stopping to scrape down the sides once or twice.
  3. With the machine running, add the reserved chickpea liquid one tablespoon at a time until the hummus is soft and creamy but still holds its shape, then scrape it into a serving bowl.
  4. Squeeze in the lemon juice, season with salt and pepper, and taste; adjust with more lemon or salt until it is bright and balanced.

Tips from the kitchen

  • For the smoothest texture, let the food processor run a full minute or two; patience is what turns grainy into silky.
  • Save all your chickpea liquid (aquafaba); it is the best thing for loosening hummus without watering down the flavor.
  • Warm the garlic mellows fast, but if raw garlic is too sharp for you, use a smaller clove or microwave it for 10 seconds first.

Estimated nutrition per serving: 130 cal · 6g protein · 15g carbs · 5g fat

Make it your own

  • Stir in a pinch of ground cumin or smoked paprika for a warmer, deeper flavor.
  • Skip the yogurt and add 2 tablespoons of olive oil for a classic dairy-free version.
  • Blend in roasted red peppers or a handful of fresh herbs for a colorful twist.

Storing & make-ahead

Store in an airtight container in the fridge for up to 5 days. If it firms up, stir in a splash of chickpea liquid or water to loosen it back to a creamy texture before serving.

Good to know

Do I have to peel the chickpeas?
No, but peeling them gives you the silkiest possible hummus. For a quick everyday batch, just blend longer and skip the peeling.
Can I make this without tahini?
Yes. It will taste a little less nutty, so add an extra spoonful of Greek yogurt or a drizzle of olive oil to keep it creamy.
What can I use instead of a food processor?
A high-speed blender works well; you may need to stop and scrape more often and add a little extra chickpea liquid to keep it moving.
How do I make it thinner for a dip?
Add the reserved chickpea liquid one tablespoon at a time until it reaches the consistency you want.

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