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.
Why This Works
Store-bought hummus is super convenient, but if you knew how easy it was to make yourself, you would make it all the time! Plus, making it from scratch gives you control of the ingredients.
- Less Olive Oil: This recipe uses less oil than most, so you can enjoy larger portions without the extra calories.
- Creamy Texture: Adding ice and cold water to the blender with the chickpeas makes the creamiest finished dish.
- Fast and Easy: Just add everything to the blender and blend it up!
- Cheaper: Save money by making it yourself.
- Whip up anytime! I always have the ingredients in my pantry and fridge so I can make it anytime.
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:
Hummus is a dip made primarily of chickpeas, also called garbanzo beans, and tahini, a sesame seed paste. Lemon and garlic are commonly used, but there are many versions. It’s popular in Lebanese and Israeli cuisines, among other Middle Eastern and Mediterranean countries.
Hummus is an excellent source of protein and fiber, and the chickpeas provide various vitamins and minerals, like manganese, folate, and iron. It can be high in fat and calories, but they are healthy fats. Plus, you can dip all kinds of veggies in it, so anything that gets you to eat more vegetables is a win!
Homemade hummus can be healthier than store-bought, but their nutritional content is pretty similar. With homemade, you can control how much of everything goes into the final dip if you want to make it lighter. And pre-made dip is more likely to have preservatives or other random ingredients, so you’d want a brand with clean, whole ingredients.
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
Homemade Hummus Recipe
Equipment
Ingredients
- 15.5 ounce can chickpeas beans, drained and rinsed
- 1/2 cup crushed ice water
- 3 tablespoons tablespoon tahini
- 1/2 teaspoon ground cumin
- juice of 1 lemon
- 1 clove garlic, crushed
- 3/4 teaspoon kosher salt
Garnish
- 1 tablespoon extra virgin olive oil, for topping
- Sweet paprika, for dusting
- Everything bagel seasoning, optional for topping
Instructions
- Place the chickpeas, ice water, tahini, cumin, lemon juice, garlic and salt into the blender and blend on high speed until smooth and creamy. If you must, add a tablespoon of water, as needed.
- Using a rubber spatula, pour it all out onto a serving dish and smooth with the back of a spoon; drizzle the olive oil over the top and finish with a dusting of paprika and optional, everything bagel seasoning.
- Serve with carrot sticks, cucumbers, pita wedges, etc.
Last Step:
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Notes
- I like to make this in my high speed bullet blender.
- Makes 1 1/2 cups
Absolutely delicious! My new go to hummus/bean dip recipe. So creamy and light. Didn’t change a thing.
I will never go back to store hummus again. So yummy and quick.
So easy and so good! In the past, I always used evoo. This is so much healthier. Thank you!!
Delicious – so much better than store bought!
I love hummus, especially when it’s super creamy. This is perfect and so easy! As always — thanks, Gina! Only change I made was to zest the lemon before juicing. Nom nom
Awesome!
This Hummus is the Best!
Very easy to make and I have been very pleased with all your recipes I have made to date. I made this as directed, but it was too spicy for me. So to save what I had made, I added another can of chick peas, more tahini, and ice water to get my desired thickness. And now I really like it. When I make it again, I will only use 1/4 tsp of Cumin.
I just made this. WOW!
I love your recipes! I love that you add the WW points to help us trying to follow that plan. My question is, how do I know if it’s the old points or the new point system? I know that would be impossible for you to change them every time they do, so I try and check by putting it in myself. Putting this recipes in says it’s 2 points for the new plan that is out. Is there a way for me to know if it’s the new plan so I don’t have to worry about putting those in? Thanks for all you do!
Wow. Just made this for the first time. We love garlic and cumin so I add loads more than stated, I also used the water from the chickpeas in place of the iced water. It is just delicious.
I’m extremely picky about my hummus and cannot say enough about this recipe. I’ll definitely make it often as my family loved it. And, I wouldn’t change a thing!
GREAT!!
This is the first time making hummus like this and it’s easier and delicious. Thanks I will make it like this from now on
Quick and easy. Make your own by adding a can of artichokes and or fresh herbs. Crushed iced water is key.
Great idea!!
I CANNOT believe this is low calorie hummus!! This recipe is magic, and Gina, you are a magic maker!!
This came out delicious!! My girlfriends came over for a short visit today and I served the hummus with carrots and cucumbers. They loved it so much they asked for the recipe.
Great Maria!!!
I am Lebanese and I think they put Hummus in my baby bottle, that’s how long I’ve been eating it. Your recipe is terrific. We add half the liquid from the chic pea can. It’s called aquafaba. It adds a creaminess to the hummus and has many other uses. So don’t toss it down the drain.
Ha!! Great advice, I will try that!!
So, Karen, you add the aquafaba rather than ice water to the mix to make it creamy?
Easy and delicious. I will never buy pre-made again.
Great to have as appetizer for a dinner party or while alone watching TV. Good and healthy anytime.
Yes!!
Great recipe. We love hummus and the Tahini makes a difference. Wushu had WW current points on all ur recipes.
How much crushed ice in the “crushed ice water”?
This looks delicious! Do you have any recommendations for an alternative ingredient for tahini? My daughter is allergic to sesame, but I’d love to try this at home for her. Thanks!
Peanut butter would work, although with a slightly different taste.
My kids go to three different schools and all three schools have sesame as an allergen- but my kids love hummus and have no allergies! – I am going to make this with sunflower seed butter!
Sounds delicious. Can I use ice cubes instead of crushed ice? Our fridge/freezer doesn’t make crushed ice.
Sure, just add them to the water.
I made this yesterday and it was really good ! I followed the directions and now I can eat more veggies….
GREAT!!
Coincidentally, I just copied this recipe this morning from the Washington Post for “Hummus Pasta With Tomatoes and Olives.” It sounds delicious!
https://wapo.st/3OJGypR
Fun!