I love hummus. Like eat the whole bowl – don’t care who sees me – loves hummus. But what I don’t like is waiting close to a full day to have my hummus. My previous go-to hummus recipe WAS DELICIOUS, but required first soaking the dried chickpeas for at least 12 hours, then boiling for about 4 hours (which results in your house smelling like farts). So I needed a quick hummus recipe. For when friends bomb in at the last minute or for when you’re just craving hummus NOW. I’ve got you covered.

Also, don’t trust anyone who says you can have delicious, creamy homemade hummus in under 5 minutes. You GOTTA boil those chickpeas, otherwise you’ll have gritty hummus. Good things come to those who wait…but not a day for hummus…that’s too long. This 30 Minute Hummus is juuuuust right.

30 Minute Homemade Hummus

What You’ll Need

1 can chickpeas
1/2 teaspoon baking soda
1/2 cup tahini
2 tablespoons lemon juice
2 tablespoons olive oil
2-3 cloves of garlic
Pinch of salt

Baker’s Note

I am not above peeling my chickpeas. For certain recipes, I require it. But for 30 minute hummus, hell no. Since we’re boiling the canned beans, their skins become really mushy so they blend up juuuuust fine.

If your tahini isn’t runny, you may need to add 1-2 tablespoons cold water to get a perfect, creamy consistency.

How to Whip it Up

Drain and rinse the chickpeas. Place in a small sauce pan, cover with water and add baking soda. Bring to a boil then reduce heat just enough to maintain a gentle simmer. Simmer for 20 minutes, then drain and rinse thoroughly.

In the bowl of a food processor fitted with the S blade, blend chickpeas, garlic, pinch of salt and lemon juice together on low. While the processor is running, drizzle in tahini and olive oil. Continue to run the food processor until you have an ultra creamy consistency – roughly 3-4 minutes.  Store in an airtight container, refrigerated. OR eat all of it while it’s still warm <- recommended method.

Homemade Pita Bread

What You’ll Need

1 packet instant yeast
1 1/2 cups warm water
1 teaspoon sugar
3 cups all purpose flour (plus up to 1/4 cup more)
1 cup whole wheat flour
2 tablespoons olive oil
1 1/2 teaspoons salt

How to Whip it Up

In the bowl of a stand mixer (fitted with the dough hook for later), gently stir warm water, yeast and sugar. Let sit for 5 minutes, until bubbly. Once yeast is nice and bubbly, run mixer on a low speed while incorporating the flour, salt and olive oil. Run mixer on medium for 5-7 minutes until dough is smooth (dough will be slightly sticky, but shouldn’t be sticking the sides of the bowl – you may need to add up to 1/4 cup of flour). Shape dough into a ball, place back into bowl, cover with plastic and let rise for 1 1/2 – 2 hours, until double in size and slightly bubbling.

To shape pita, split dough in half, then each half into 6 rounds. Gently roll dough into 12 balls, place on lined baking sheet and let rise (covered) for 15 minutes. While dough is rising, preheat oven to 450°. Once dough has puffed up again, roll out into 1/2 inch thick ovals. Bake at 450° for 8-10 minutes, until just golden brown and the pita slides when you shake the pan a little bit. Serve warm, with 30 minute hummus.

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