5.0 from 6 votes
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.
Prep Time
5 mins
Total Time
5 mins
Servings: 14 servings
Calories: 160 kcal
Course:
Side Dish , Appetizer
Cuisine:
Mediterranean , Greek
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.
Cup of Yum
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 Information
Calories
160kcal
(8%)
Carbohydrates
19g
(6%)
Protein
7g
(14%)
Fat
7g
(11%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
2mg
(1%)
Sodium
37mg
(2%)
Potassium
214mg
(6%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Vitamin A
39IU
(1%)
Vitamin C
3mg
(3%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14servings
Amount Per Serving
Calories 160
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 37mg | 2% |
| Potassium | 214mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.