Homemade Hummus in Blender

This is the easiest hummus recipe ever—made in a blender with canned chickpeas! It’s creamy, smooth, perfectly lemony, and ready in just 5 minutes. Plus, there are over 10 fun flavor variations to try.

5 from 2 votes

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Prep Time 5

Total Time 5

Serving servings

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 teaspoon 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 tablespoon extra-virgin olive oil, plus more for serving
1 teaspoon ground cumin
½ teaspoon paprika
Salt & pepper, to taste
Sprinkle of sumac or ground paprika , for serving
Serve with warm pita bread and/or veggies

Instructions

Drain the chickpeas, saving the liquid, and zest one lemon.
Add all ingredients to a high-speed blender. Use the tamper to push everything down as it blends.
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 with olive oil and paprika or sumac. Serve with pita or veggies, and store in the fridge 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

Course Appetizer, Side Dish

Cuisine Greek, Mediterranean

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