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 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.

Hey 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 a super easy classic hummus in a blender.

I tested this hummus recipe about 1.5 million times to get it just right, lol. Ok, seriously 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). You gotta have hummus with tahini, if you ask me! It just adds that little somethin’ somethin’ (but, if you’re not into it, I got you…more on that down below).
• 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 vs 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 prior to using in the hummus recipe to soften. Some tips to keep in mind –

If you soak prior to cooking, your cooking time will dramatically be reduced

It’s ok to overcook chickpeas for hummus. It’s actually better to have them overcooked than on the firmer side; it will make for a 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 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 tahini with a nut butter, like a 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 and 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 individual 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 ok. 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 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 in order 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, remaining ingredients are blended in 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: If you have on hand lemon olive oil as a garnish works lovely here, otherwise just use regular olive oil. 

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 more 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 much you like garlic, you may use 1 to 2 regular-sized cloves. If you like things more garlicky, add more to taste…or 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 Dip Recipes You May Enjoy

• Mediterranean White Bean Dip – This easy white bean dip is garlicky, creamy and topped with scrumptious ingredients like sun-dried tomatoes, cucumber and black olives.
• Easy Black Bean Dip – Made with black beans and chipotle and garnished with ingredients like tomato, green onion and bell pepper, this satisfying dip comes together in only 10 minutes.
• Beet Cashew Dip – Made with only 6 ingredients, this vibrant dip is delicious with veggie sticks or chips.

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

Until next time, take care and chit chat again soon,

Dawn

Make this classic hummus recipe? That’s awesome! Love it if you left a comment below. Many thanks!

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