This quick and easy blender hummus recipe made with canned chickpeas comes out super creamy. It’s so easy to make from scratch that you’ll never buy it pre-made again!
Homemade Hummus Recipe
Whenever I make this homemade hummus for guests, they’re always impressed and tell me they like it even more than store-bought hummus. I always tell them it’s much easier to make than they think! My trick for making it extra creamy without a lot of oil is using a high-speed blender and adding crushed ice. Just blend it with canned chickpeas, tahini, cumin, lemon, garlic, and salt, then finish with a drizzle of olive oil. I love this healthy chickpea dip as a snack or appetizer with carrot sticks, cucumbers, and pita wedges or add it to bowls, avocado toast, sandwiches, salad dressing and more.
Why This Hummus Recipe Works
Store-bought hummus is convenient, but once you see how easy it is to make from scratch, you’ll want to make it all the time. Plus, you have complete control over the ingredients.
- Less Olive Oil: This recipe uses less oil than most, so you can enjoy larger portions without the extra calories.
- Creamy Texture: Adding ice and cold water to the blender with the chickpeas makes the creamiest finished dish.
- Fast and Easy: Just add everything to the blender and blend it up!
- Cheaper: Save money by making it yourself.
- Whip up anytime! I always have the ingredients in my pantry and fridge so I can make it anytime.
- Healthy: Legumes and olive oil make this Mediterranean Diet friendly, it’ also high in protein and fiber!
Hummus Ingredients
Here’s what you’ll need to make this easy hummus recipe using canned chickpeas. See recipe card below for exact measurements.
- Chickpeas: Drain and rinse one can of chickpeas (garbanzo beans).
- Ice Water: Fill a measuring cup halfway with crushed ice and water. The ice water makes the texture lighter and fluffier.
- Tahini: Use three tablespoons of good-quality tahini.
- Spices: Ground cumin and kosher salt.
- Fresh Lemon Juice for brightness.
- Garlic: Crush one clove before adding it to the blender. Make it extra garlicky by adding 2 or 3 garlic cloves, if desired.
- Garnish: Top it with a drizzle of extra virgin olive oil, paprika, sumac, za’atar, everything bagel seasoning, chopped parsley, toasted pine nuts, sesame seeds, or a few whole chickpeas.
How to Make Hummus in a Blender
This hummus recipe is so easy to make, here’s the step-by-step directions (see printable directions in recipe card below).
- Add to blender: Pour drained chickpeas, ice water, tahini, cumin, lemon juice, garlic, and salt into the pitcher of a high speed blender.
- Blend: Blend on high speed until smooth and creamy. If it’s too thick, add one tablespoon of water. Note: A food processor will work if you don’t have a blender although it may not come out as creamy.
- Serve: Pour it into a serving dish and scrape the sides of the blender with a rubber spatula. Smooth the hummus with the back of a spoon, drizzle with olive oil, and sprinkle with paprika and everything bagel seasoning.
FAQ
Hummus is a dip made primarily of chickpeas, also called garbanzo beans, and tahini, a sesame seed paste. Lemon and garlic are commonly used, but there are many versions. It’s popular in Lebanese and Israeli cuisines, among other Middle Eastern and Mediterranean countries.
Hummus is an excellent source of protein and fiber, and the chickpeas provide various vitamins and minerals, like manganese, folate, and iron. It can be high in fat and calories, but they are healthy fats. Plus, you can dip all kinds of veggies in it, so anything that gets you to eat more vegetables is a win!
Homemade hummus can be healthier than store-bought, but their nutritional content is pretty similar. With homemade, you can control how much of everything goes into the final dip if you want to make it lighter. And pre-made dip is more likely to have preservatives or other random ingredients, so you’d want a brand with clean, whole ingredients.
How To Serve
Hummus is traditionally served as a dip with pita chips or pita bread and vegetables, like carrots, cucumbers, bell pepper, and celery. You can also eat it on sandwiches, wraps, and grain bowls. Below are more ways to use it:
- As a sandwich spread
- As part of a mezze platter with pita wedges or pita chips
- With crudite
- Greek Nachos
- Veggie Hummus Cucumber Boats
- Greek 7-Layer Dip
Storage
Homemade hummus will last for up to 4 days in the refrigerator in an airtight container. You can also make it a day early and keep it in the fridge if you’re serving it a party.
Hummus Variations
This garlic version is probably the most popular, but there are many other flavors. Here are a few ways to switch it up:
- Roasted Red Pepper Hummus: Mix in jarred roasted red peppers.
- Roasted Beets: For the most vibrant color, make this roasted beet hummus!
- Edamame: For more protein, you’ll love this Edamame Hummus.
- Carrots: For a fun twist with roasted carrots, try my delicious carrot hummus.
- Herbs: Try a blend of dried herbs, like za’atar, oregano, thyme, or parsley.
- Olives: Top it with chopped kalamata olives or olive tapenade.
- Spicy: Stir in red pepper flakes for a kick.
- More Toppings: Top with sesame seeds, fresh parsley, sun-dried tomatoes, etc
More Healthy Dip Recipes You’ll Love
- Whipped Cottage Cheese Dip
- Baba Ganoush
- Tzatziki Sauce
- High-Protein Cottage Cheese Dip with Za’atar
- Whipped Feta Dip
Hummus Recipe
Equipment
Ingredients
- 15.5 ounce can chickpeas, drained and rinsed
- 1/2 cup crushed ice water
- 3 tablespoons tahini, or more to taste
- 1/2 teaspoon ground cumin
- 1 lemon, juice of
- 1 clove garlic, crushed
- 3/4 teaspoon kosher salt, or more to taste
Garnish
- 1 tablespoon extra virgin olive oil, for topping
- Sweet paprika, for dusting
- Everything bagel seasoning, optional for topping
Instructions
- Place the chickpeas, ice water, tahini, cumin, lemon juice, garlic and salt into the blender and blend on high speed until smooth and creamy. If you must, add a tablespoon of water, as needed.
- Using a rubber spatula, pour it all out onto a serving dish and smooth with the back of a spoon; drizzle the olive oil over the top with your favorite toppings. See notes for ideas.
- Serve with carrot sticks, cucumbers, pita wedges, etc.