Classic Hummus in the Blender (super creamy!)

Looking for a classic hummus recipe that tastes ultra-creamy and delish? Well, you’ve got it! With chickpeas, zesty lemon juice, tahini and garlic and cumin, this simple recipe for hummus in the blender will be your go-to snack whenever you’re craving a healthy snack!

This classic hummus recipe was originally posted in August of 2019 but has been updated with new recipe pictures and recipe tweaks.

Hi friends!

If you know me, you know how I love dips, especially any type of bean dip. I legit make a version every week, especially on Friday so hubby and I can have a healthy snack in the fridge whenever the little hunger bug strikes.

Hummus is basically a bean dip, or chickpea dip (to be exact), and can pretty much be found in any grocery store you visit these days, right alongside other snacks.

It’s made with cooked chickpeas and a few other ingredients and is a great healthy dip option that you can feel good about.

I’ve shared hummus and bean dip recipes with you before (and some of my favourites are green goddess hummus and buffalo hummus).

Today, though, I’m getting back to basics with an easy classic hummus in a blender.

I tested this hummus recipe about 1.5 million times to get it just right, LOL. Okay, not that many times, but a lot. What can I say? I’m devoted to food!

Ingredients for Classic Hummus

At the base of every hummus recipe, it’s core ingredients are:

• Chickpeas
• Tahini (sesame seed paste)
• Lemon juice (use fresh lemon juice, not the bottled stuff)
• Olive oil (the best you can get your hands on)
• Garlic (fresh garlic, not the powdered stuff for this recipe)
• Salt and pepper
• Cumin
• Water, broth or canned chickpea liquid (to loosen the chickpea dip)

Canned versus Dried Chickpeas

Chickpeas are the bean of choice for hummus. You can make hummus with dried chickpeas or canned chickpeas.

If Using Dried Chickpeas

If using dried for hummus, you just have to cook them before using in the hummus recipe to soften. Some tips to keep in mind:

If you soak before cooking, your cooking time will dramatically be reduced

It’s okay to overcook chickpeas for hummus. It’s actually better to have them overcooked than on the firmer side; it will make for creamier hummus.

Ensure chickpeas are fully cool before using in this hummus recipe. Why? When chickpeas are on the warmer side, they tend to soak up more liquid (found this out via testing).

If Using Canned Chickpeas

Canned chickpeas are my go-to for hummus.

If opting for canned chickpeas, just rinse and drain. I like to go for an ‘unsalted’ variety so I can better control the salt content, but use whatever you have on hand or prefer.

Canned chickpeas typically come in a couple of sized cans: 15 ounces and 19 ounces. Around here, 19-ounce cans are popular.

Just keep in mind that this recipe uses a 19-ounce can or 2 cups of chickpeas. If you use a little less (or a tad more), you may need to adjust the water added so that you get the creamy consistency you like.

Can I Make Hummus Without Tahini?

An authentic hummus recipe calls for the inclusion of tahini.

However, not everyone is a fan (or you may not have any on hand, but really have a hankering for homemade hummus). I totally understand!

So, you can whip up hummus and just leave out the tahini. The end result won’t quite have the same richness (and you may need to add a little more liquid to thin), but it will still taste delicious.

Tip: If you are omitting tahini, I would definitely add a little cumin to the hummus to amp up the flavour.

Alternatively, you can replace the tahini with nut butter, like natural peanut butter or cashew butter. Of course, it will impart a slightly different flavour than tahini would, but will add body.

Tip: I would recommend starting with a little less nut butter and adding to taste if that’s the route you want to go.

How to Make Things Super Creamy

The first tip is highly debatable — removing the outer skin on those chickpeas. Some people don’t notice any difference, while others do. I totally think it makes a difference to remove that outer skin and it only takes about 10 minutes to do, so why not?

Remove the ‘skin’ of the chickpeas by gently pinching between your thumb and pointer finger and it will easily slide off. Just discard that.

If you don’t want to ‘pinch’ the skin off each chickpea, this is another tip using baking soda (from Cook’s Illustrated) that you may want to use.

If you do opt to leave the skins on the chickpeas, that’s okay. However, in testing, I found that when I made with the skins on, I tended to use a little more water to loosen the hummus.

The second tip I have for making hummus super creamy is to blend, blend, blend. When you think everything is combined, blend a little longer. I’m not talking a super long time here, just probably a total of 3 to 5 minutes blend time. When you blend well, it makes things super creamy and kinda fluffy, i.e. super chip dippable!

The third tip is cold liquid, whether it is in the form of water or veggie broth. The liquid helps to loosen things up so the chickpea dip is not as dense. 

Tip: Start with 3 to 4 tablespoons of cold water or broth and add a little more if you want a looser consistency. Remember, when hummus is stored in the fridge, it will slightly tighten (but will loosen again when out for about 15 to 20 minutes).

How to Make Hummus

I’ve been known to make hummus in the blender and in a food processor.

Depending on how powerful your blender is, I’ve found that the blender often yields slightly creamier results (the taste is delicious in both methods).

Blender

• Add all your ingredients to your processor (starting with about 3 to 4 tablespoons of water).
• Cover and blend to start to break things up. You may need to stop periodically to scrape the sides of your blender with a spatula. The power of your blender will make a difference here in how quickly things break down and how creamy things are.
• Once the chickpeas are broken down somewhat, start drizzling in more water until everything is creamy and you’ve reached your desired consistency.

Tip: If you want a looser consistency, drizzle in more water. And, if you want more seasoning (aka salt), blend more in.

Food Processor

If you don’t have a blender, you can use a food processor to make hummus (which I often do too).

There are various ways to do this (i.e. how the ingredients are added).

Add All Ingredients At Once

You literally add all ingredients to your processor and blend until you’ve reached the consistency you like (drizzling in more water, as necessary, while the machine is going).

Add Liquids and Seasonings First

In this method, one would add tahini, lemon, water, salt, pepper, cumin and garlic first to make somewhat of a paste and a ‘whipped’ texture. Then, chickpeas are added/blended. You can add a little more water, if necessary, to loosen things.

Add Chickpeas First

In this method, the chickpeas are added/blended first. Then, the remaining ingredients are blended until the desired consistency has been reached. Again, add more water if needed.

Tip: In testing, I found that making hummus in the blender required a touch more water than in the food processor.

Bottom line: Use what you have and make it work. Your hummus will still be delish!

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How to Garnish

Some delicious garnish options are:

• Chopped parsley (or cilantro)
• Sprinkle of paprika or smoked paprika
• Cumin
• Chickpeas
• Pine nuts
• Sesame seeds
• Finely diced hot pepper
• Hot sauce adds a lovely oomph or a sprinkling of chili flakes
• Drizzle of olive oil

Tip: Lemon olive oil works lovely as a garnish. If you don’t have, regular olive oil works too!

How Long Does Homemade Hummus Last

Because there are no preservatives, I try to enjoy this scratch-made hummus within 3 to 4 days (that shouldn’t be a problem 😉 ).

More Helpful Tips

As mentioned, remove the outer skin of hummus. It may take a little time, but so worth it. Your hummus will be so much creamier if you do this.

Blend, blend, blend and then blend again. Did I say blend? You get the picture. As mentioned above, blending ensure the hummus whips up super creamy dreamy.

Hummus will firm a little in the fridge.

Use cold water for the liquid component of this simple hummus recipe. Alternatively, you could use unsalted veggie broth.

Depending on how much you like garlic, you may use 1 to 2 regular-sized cloves. If you like things more garlicky, add more. If you like things less garlicky, consider adding just 1 clove or a smaller one.

Use the best quality ingredients you can get your little hands on. After all, this is a simple, basic hummus recipe and every ingredient really does stand out so you want to use the best—meaning good tahini, great olive oil and real lemon juice.

A high powered food processor will help make this classic hummus recipe super duper creamy!

How to Enjoy

• Chips
• Veggies, like carrots, bell pepper, celery, cauliflower and broccoli
• Naan
• Homemade tortilla chips
• Use as a sandwich or wrap spread

More Yummy Dip Recipes

• Mediterranean White Bean Dip
• Easy Black Bean Dip
• Beet Cashew Dip

Hope you love this classic hummus recipe as much as we do!

If you make this classic hummus recipe, please leave a comment below. Love to hear how you enjoyed it! Many thanks!

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5 from 17 votes

Classic Hummus in the Blender

Looking for a classic hummus recipe that tastes ultra creamy and delish? Well, you've got it!  With chickpeas, zesty lemon juice, tahini and garlic and cumin, this simple recipe for hummus in the blender will be your go to snack whenever you're craving a healthy snack!

Course Appetizer, Snack

Cuisine Mediterranean, Middle East

Keyword basic hummus, blender hummus, chickpea dip, easy hummus recipe

Prep Time 20 minutes

Total Time 20 minutes

Servings 8 servings

Calories 126kcal

Author Dawn – Girl Heart Food

Ingredients

• 19 ounce can of unsalted chickpeas (see 'Notes' below) , rinsed and drained (about 2 cups or one 540 millilitre can. Alternatively, use an equivalent amount of chickpeas that have been cooked).
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 to 2 cloves garlic , minced (or to taste, depending on how garlicky you like things)
• 3 tablespoons tahini
• 3 tablespoons lemon juice (from approximately one lemon)
• 2 tablespoons olive oil
• ½ teaspoon cumin (or more to taste)
• 4 to 8 tablespoons cold water (or unsalted vegetable broth. Use more for a looser consistency)

Garnish (optional)

• Olive oil (regular, lemon or chili oil)
• Paprika
• Cumin
• Chickpeas (you can reserve a few from your can)
• Sesame seeds
• Cilantro , chopped
• Parsley , chopped
• Pine nuts
• Jalapeño , sliced or minced

Instructions

Instructions for Making Hummus in a Blender

• Remove/discard outer skin of chickpeas (picture in body of text above). This is not necessary, but I find it gives a smoother consistency to the hummus. You can skip this step if you like or are pinched for time.
• Place all ingredients in a high-powered blender (starting with about 3 to 4 tablespoons of water) and blend, stopping to scrape sides of blender, as necessary.

  Note: If you like, you can reserve some chickpeas for garnish.
• With machine going, slowly drizzle in more water (a tablespoon at a time), as necessary, and blend until you've reached your desired consistency.
• Pour into a servings bowl and garnish, if desired. Enjoy! Yields 6 to 8 servings.

Instructions for Making Hummus in Food Processor

• Remove/discard outer skin of chickpeas (picture in body of text above). This is not necessary, but I find it gives a smoother consistency to the hummus. You can skip this step if you like or are pinched for time.
• Place chickpeas in food processor (if you want to garnish the hummus with some, reserve a few for later, otherwise they all go in the processor. Cover and blend about 1 minute. Once stopped, scrape sides of processor.

  Note: If you like, you can reserve some chickpeas for garnish.
• Add salt, pepper, garlic, tahini, lemon juice, olive oil and cumin (if using). Blend again for another 3 minutes, stopping to scrape sides of processor, as necessary.
• With processor going, drizzle in water (start with 3 to 4 tablespoons) and blend about 3 minutes. When everything is smooth, creamy and combined, taste for seasoning and blend in a little more if you like. Also, if you want a looser consistency, blend in a little water or broth.

  Note: As mentioned, start with 3 tablespoons of water or broth and add more later if you want things more looser. It's easier to add than take away. If you didn't peel the chickpeas, it is likely that you will have to add a little more water.
• Pour into a serving bowl garnish, if desired. Enjoy! Yields 6 to 8 servings.

Notes

• 19-ounce cans of chickpeas are popular where I am, but a lot of other places they’re found in 15-ounce cans (or about 1.5 cups worth of chickpeas).  If you opt for the smaller can, just start with a little less broth or water and add more, if you like.  The difference in can size won’t make a huge difference in the quantity you yield or anything.
• Remove the outer skin of hummus.  It may take a little time, but so worth it.  Your hummus will be so much creamier if you do this.
• Blend, blend, blend and then blend again.  It whips up super creamy dreamy.
• Use cold water (or veggie broth) for the liquid component.
• Nutritional information (estimate only) is based on 8 servings.
• For more recipe tips, see the body of the post above.

Tried this recipe? That’s awesome!Mention @dawn.girlheartfood or tag #girlheartfood

Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition (estimate only)

Calories: 126kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 129mg | Fiber: 3g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg

Nutrition Facts

Classic Hummus in the Blender

Amount Per Serving

Calories 126 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 148mg6%

Potassium 129mg4%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 1g1%

Protein 4g8%

Vitamin A 10IU0%

Vitamin C 3mg4%

Calcium 31mg3%

Iron 1mg6%

* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.