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This quick and simple blender hummus made with canned chickpeas comes out super creamy. It’s really easy to make from scratch that you simply’ll never buy it pre-made again!
Hummus
The trick to creating super creamy hummus without adding a ton of oil is using a high-speed blender and adding crushed ice water. Mix it with canned chickpeas, tahini, cumin, lemon, garlic, and salt, after which drizzle on some olive oil. I eat this healthy chickpea dip with fresh 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 Works
Store-bought hummus is super convenient, but if you happen to knew how easy it was to make yourself, you’d make it on a regular basis! Plus, making it from scratch gives you control of the ingredients.
- Less Olive Oil: This recipe uses less oil than most, so you’ll be able to enjoy larger portions without the additional calories.
- Creamy Texture: Adding ice and cold water to the blender with the chickpeas makes the creamiest finished dish.
- Fast and Easy: Just add all the pieces to the blender and mix it up!
- Cheaper: Get monetary savings by making it yourself.
- Whip up anytime! I all the time have the ingredients in my pantry and fridge so I could make it anytime.
Ingredients
- 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 it lighter and fluffier.
- Tahini: Use three tablespoons of good-quality tahini.
- Spices: 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: drizzle of olive oil, sweet paprika, all the pieces bagel seasoning.
Find out how to Make Hummus in a Blender
- Mix the chickpeas, ice water, tahini, cumin, lemon juice, garlic, and salt 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 happen to don’t have a blender even though it may not come out as creamy.
- Serve: Pour it right into a serving dish and scrape the perimeters 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 all the pieces bagel seasoning.
Incessantly Asked Questions:
What’s hummus?
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 lots of versions. It’s popular in Lebanese and Israeli cuisines, amongst other Middle Eastern and Mediterranean countries.
Is hummus good for you?
Hummus is a wonderful source of protein and fiber, and the chickpeas provide various vitamins and minerals, like manganese, folate, and iron. It could be high in fat and calories, but they’re healthy fats. Plus, you’ll be able to dip every kind of veggies in it, so anything that gets you to eat more vegetables is a win!
Is homemade hummus healthier?
Homemade hummus could be healthier than store-bought, but their dietary content is pretty similar. With homemade, you’ll be able to control how much of all the pieces goes into the ultimate dip if you ought to make it lighter. And pre-made dip is more more likely to have preservatives or other random ingredients, so that you’d desire 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 may as well eat it on sandwiches, wraps, and grain bowls. Below are more ways to make use of it:
Find out how to Store
Homemade hummus will last for as much as 4 days within the refrigerator in an airtight container. You may as well make it a day early if you happen to’re serving it a celebration.
Variations
This garlic version might be the most well-liked, but there are lots of other flavors. Listed below are a number of ways to modify it up:
- Roasted Red Pepper Hummus: Mix in jarred roasted red peppers.
- Herbs: Try a mix 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 Dip Recipes You’ll Love
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
Yield: 4 servings
Serving Size: 1 /3 cup
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Place the chickpeas, ice water, tahini, cumin, lemon juice, garlic and salt into the blender and mix on high speed until smooth and creamy. If you need to, add a tablespoon of water, as needed.
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Using a rubber spatula, pour all of it out onto a serving dish and smooth with the back of a spoon; drizzle the olive oil excessive and finish with a dusting of paprika and optional, all the pieces bagel seasoning.
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Serve with carrot sticks, cucumbers, pita wedges, etc.
Last Step:
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- I prefer to make this in my high speed bullet blender.
- Makes 1 1/2 cups
Serving: 1 /3 cup, Calories: 252 kcal, Carbohydrates: 28.5 g, Protein: 10 g, Fat: 12 g, Saturated Fat: 1.5 g, Sodium: 447.5 mg, Fiber: 7.5 g, Sugar: 4.5 g