Premade hummus is an expensive item at the grocery store. Also, the containers they come in are too small and don’t provide nearly enough hummus to satiate my family’s hummus requirements. When my family wants hummus, they want LOTS of hummus!
I much prefer to make my own though and you should too. Making your own hummus is ridiculously easy and is also ten times better than those pre-made versions from the grocery store.
The hummus on store shelves will often contain preservatives, stabilizers, and oils that I’d much prefer to avoid. Homemade hummus contains real ingredients like organic olive oil, fresh lemon juice, garlic and tahini.
The best news? You can make this hummus in 4 steps! It’s super creamy and tastes just like the hummus sold at my favourite Lebanese restaurant. It also very cheap to make.. especially if you opt for dried chickpeas.
I made this as an appetizer for a get together that we hosted and it was the hit of the night. My father-in-law made a plea for himself and all of my readers that I should post this recipe ASAP.
Although it’s not paleo-friendly, this recipe is gluten and dairy-free. If you want to convert it to a paleo version, try subbing the chickpeas with soaked cashews.
Homemade Blender Hummus
- 1 (540 ml) can chickpeas, drained & rinsed
- 2 tbsp good quality olive oil
- 2 tbsp good quality tahini
- 4 tbsp fresh lemon juice
- 2 small garlic cloves, chopped
- 1/4 cup to 1/2 cup water as required to process (I seem to use just over a 1/4 cup most of the time)
- 1/2 tsp sea salt or pink salt
- Additional olive oil, paprika, sumac & chopped fresh mint/parsley for garnish
- 1 jalapeno, chopped and seeded (optional, depending on the heat you want!)
1. Measure out the ingredients
2. Place ingredients into the blender, liquid first (excluding the water) followed by the dry ingredients. Add the water as you process, adding only what you need to create a creamy thick hummus.
3. Blend on high until smooth. If using a Vitamix blender, use the tamper to push down the chickpeas *
*The finished consistency will turn out exactly like store-bought or restaurant-style hummus if processed with a high powered blender like the Vitamix. If you are using a regular blender, more water will be needed to process the hummus. Your hummus might be a bit thinner but will be equally delicious! Alternatively, try processing in a food processor.
4. Use a spatula or thin tool to remove all of your beloved hummus! Scoop into a beautiful bowl, top with drizzled olive oil and optional garnish.
In summary, here are the 4 Simple Steps to Making Homemade Blender Hummus!
As stated above, you will need a high powered blender for this recipe to achieve the thick restaurant-style creamy texture
- Measure out the ingredients
- Place ingredients into the blender, liquid first (excluding the water) followed by the dry ingredients. Add only enough water as needed to process.
- Blend on high until smooth
- Transfer hummus to a bowl, add garnish, drizzled olive oil and dig in!
Let me know what you think!
21 thoughts on “How to Make Blender Hummus in 4 Easy Steps”
Hollie: Thank ye! We will be whipping up a batch soon and let you know how it turns out!
Hi Hollie, do you have a hummus recipe for people who cannot eat grains?
Try using soaked cashews instead of the chickpeas (keeping the rest of the ingredients the same for this recipe). I’ve made cashew hummus before and it’s fabulous. I bet this recipe would taste great as a modified cashew based hummus! Just soak the cashews for around 4 hours in about double the water and then drain before using.
If you try, I’d love to hear how you make out!
Bright Young Food
I love your photos! I love making my own hummus too – so fresh & so much better than supermarket stuff in a plastic pot 🙂
Thanks so much for the nice compliment. I agree, homemade is the way to go, especially when you factor in how fast and simple making hummus is along with the super fresh taste!
And no plastic pot!! 🙂 🙂
Hope you enjoy the recipe.
Beautiful pictures! It’s always so hard to make dips like hummus look good in pictures because their colors are so bland compared to vegetables. Love what you’ve done here!
Hi Dana, Thanks so much!! I totally agree that light coloured creamy foods are tricky to shoot! I find garnish helps a ton. You also have some beautiful pictures on your site. I totally want to make Smoked Salmon and Chive Scramble now! 🙂
Thanks again for your kind words!
Great tip! And thank you about my pictures too! I’ve been working on them. My setup is preeeetty shabby right now, just a table in front of the window haha. I’m working on getting more colors in there but I definitely like the simplistic look! Any top tips for pictures? (I know that’s a loaded question too!)
And oo definitely try that scramble – I love it SO much! especially with the chimichurri sauce on top. Literally put that stuff on everything.
Have a great day! 🙂
I would say just to keep true to your style as your pics will reflect that! I love a prime lens like the 50mm and shooting with natural light. Beautiful and simple plates can add a lot too. For colour, I like to add in garnish or small accents.
Hope to see you back soon 🙂
Great advice. Thank you! I’m casually looking around at lenses and if I want to invest in a new one. Just not sure what kind is best for food photography. So great suggestion!
I’ll definitely be back soon :))
homemade hummus is on eof the best things to eat…..its so healthy and delicious i love this quick an easy way.
Thanks Kirsten! I agree completely. Homemade just tastes so much better! I hope you enjoy this recipe.
I sometimes forget how much of a visual learner I am. The picture of the ingredients made this so easy for me.
I have made hummus before but this was way better than my last few batches. I can now give up store bought because I have a tastier winner! No more plastic containers :-). Thank you for this excellent, simple, creamy, yum hummus recipe!
Yeah! So happy you liked the recipe Margie!
Very good but turned out too runny and too much garlic *burning and sneezing* not good lol! Will make again but without water and just 1 clove of garlic. Thanks for recipe
Hi Fiona, I save the thinest/smallest cloves for this recipe as too much garlic can become overpowering quickly 😊
As for the water, I only use as much as required to blend into a creamy texture. Typically the more powerful your blender the less water required! If done correctly, the hummus should turn out quite creamy and have a pretty thick consistency like the pictures above.
mmmmmmmm Nope. Water for humous dilutes not just the texture but the flavor. Better to make it with a mortar and pestle or even by hand. Bit longer MUCH better
The water is only added to help the blender process the chickpeas. Feel free to add a bit of olive oil instead-either way this recipe turns out super creamy and flavourful!
How many portions would you estimate this recipe makes (if a portion was equivalent to about half a cup?)? Thanks!
Your recipe was so much appreciated! On our woodstove in winter, I cook dry chickpeas after soaking, then store what I don’t use in the freezer, with a little of the unsalted cooking water to use in the recipe. Your recipe worked perfectly.