Hummus

This quick and easy blender hummus made with canned chickpeas comes out super creamy. It’s so easy to make from scratch that you’ll never buy it pre-made again!

Hummus

The trick to making super creamy hummus without adding a ton of oil is using a high-speed blender and adding crushed ice water. Blend it with canned chickpeas, tahini, cumin, lemon, garlic, and salt, and then 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.

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, everything bagel seasoning. How to Make Hummus in a Blender Blend 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 don’t have a blender although it may not come out as creamy. Serve: Pour it into a serving dish and scrape the sides 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 everything bagel seasoning. Frequently Asked Questions: 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 can also eat it on sandwiches, wraps, and grain bowls. Below are more ways to use it:

As a sandwich spread As part of a mezze platter Greek Nachos Veggie Hummus Cucumber Boats Greek 7-Layer Dip How to Store

Homemade hummus will last for up to four days in the refrigerator in an airtight container. You can also make it a day early if you’re serving it a party.

Variations

This garlic version is probably the most popular, but there are many other flavors. Here are a few ways to switch it up:

Roasted Red Pepper Hummus: Mix in jarred roasted red peppers. Herbs: Try a blend 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 Edamame Hummus Baba Ganoush Tzatziki Sauce High-Protein Cottage Cheese Dip with Za’atar Whipped Feta Dip