Blender Hummus
Learn how to make the easiest homemade blender hummus - it's creamy, smooth, lemony, and takes 5 minutes to make! There are over 10 flavor variations too.
Ingredients
- 2 (15-ounce) cans of cooked chickpeas
- ⅓ cup chickpea liquid from the can (aquafaba) OR water, plus more as needed
- ¼ cup lemon juice + ½ tsp of lemon zest
- ⅓ cup creamy tahini
- ¼ cup feta, crumbles or cubes - optional but I love it!
- 2 large garlic cloves, minced
- 2 - 3 tbsp extra-virgin olive oil, plus more for serving
- 1 tsp ground cumin
- ½ tsp paprika
- Salt & pepper, to taste
- Sprinkle of sumac or ground paprika , for serving
- Serve with warm pita bread and/or veggies
Instructions
- Drain the chickpea cans but SAVE the liquid and zest one of your lemons.
- Add all the ingredients to a high-powered blender. For best results, grab your blender tamper (also called a baton - a.k.a the plastic stick-looking tool that allows you to push ingredients down while blending).
- Blend on a high speed for about 30 seconds, using the tamper to push the hummus into the blades so there are no chunks. Stop and scrape the sides of the blender with a rubber spatula and continue blending; repeat until smooth and creamy. If you want a softer, creamier hummus, add extra chickpea liquid (aquafaba) 1 tablespoon at a time.
- Taste the hummus and adjust the seasonings to your liking.
- Garnish your hummus with a drizzle of olive oil and a dash of paprika or sumac. Serve it with warm pita and/or veggies. Store in an airtight container in the refrigerator for up to one week.
Notes
Flavor Variations (recipes listed in blog post above): spicy, green, pesto, everything bagel, roasted garlic, roasted red pepper, feta, Za’atar, kalamata olive, beet, short rib, and sun-dried tomato.
Tahini: When making hummus, the best substitute for tahini is cashew butter. You can also use almond butter, but it will have a strong flavor.
Vegan: Make this recipe vegan by leaving off the feta.
Use a food processor. This hummus recipe is made in a blender; however, you can also use a food processor if you have one on hand.
Make it spicy. Feel free to add 1 teaspoon of cayenne pepper or hot sauce to make this a spicy hummus.
Taste the hummus and adjust the seasonings. Everyone has different flavor preferences, so I always recommend that you taste the hummus before serving and adjust the seasonings to your liking.
Freezing: You can freeze homemade hummus for up to 4 months. Store it in a freezer-safe airtight container. Ensure you eat the hummus before four months because the consistency of the hummus begins to get grainy.
Storing: Homemade hummus lasts 4 – 5 days if stored correctly in an airtight container in the refrigerator.
Nutrition
Calories: 160kcal | Carbohydrates: 19g | Protein: 7g | Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 37mg | Potassium: 214mg | Fiber: 5g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg
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