Making smooth and creamy hummus in a blender is much easier than you think and better than the store bought stuff! No food processor needed. This recipe is naturally vegan and gluten-free and can easily be made oil-free. I’ve also included a list of 7 unique ways to enjoy hummus.
How is hummus traditionally made?
Traditionally, hummus is made with chickpeas, garlic, olive oil, tahini, salt, and lemon juice. But you can make variations of it to include red pepper, pine nuts, cumin or roasted garlic.
At home, hummus is usually made in a food processor, although traditionally it’s made by hand using a mortar and pestle.
Hummus can be served with all types of food including falafel, pita, carrots, crackers, chips and many more.
Can Vegans eat hummus?
Yes. Hummus does not contain any animal products. The basic ingredients include chickpeas and tahini, which is a sesame seed paste. Hummus is also naturally gluten-free.
Should I use canned or dried chickpeas to make hummus?
Hummus made from scratch using dried chickpeas will definitely taste much better than store-bought or using canned. When using dried chickpeas, soak overnight, drain, then cook in a pressure cooker the next day.
For more details on how I soak, sprout and cook dried legumes for better digestion please read my Lentil Stew recipe post.
If you are really pressed for time or prefer more convenience, then go right ahead and use canned chickpeas.
How to use a blender for hummus.
To make creamy hummus in a blender, simply add all the ingredients at once and whip it up. The main difference is that the hummus recipe will require more water than if you were making it in a food processor. But the whole process should take about 5 minutes.
Can you use an immersion blender for hummus?
Yes. A hand, stick or immersion blender works well for making hummus. I’ve actually tried it before with no problems.
The main difference is that a hand blender is less powerful than a stand blender so the processing will have to be done gradually and might require more liquid to blend easier. These are the steps:
1. Add the chickpeas, minced garlic and tahini to a deep bowl or container.
2. Use the stick blender to break up the chickpeas in as smaller pieces as possible without liquid.
3. Gradually add the lemon juice, oil and water and blend until smooth and creamy. Scrape the bowl occasionally to ensure you don’t miss any pieces and add more water if needed.
4. Season with cumin, salt and pepper to taste.
The hummus might seem runnier than usual as a result of adding more water. But I’ve found that due to the starch in chickpeas, hummus actually thickens overtime when it’s allowed to rest. I would place it in the fridge for about an hour to thicken up before serving.
How to make hummus even smoother
You can make hummus creamier by removing the skins from cooked chickpeas. To be honest, I usually skip this step to save time and it doesn’t seem necessary especially when using a high-speed blender.
However, peeling chickpeas is known to yield the best results, in terms of texture, when using an immersion blender. The skins of cooked chickpeas can be removed in one of two ways:
- Peel them individually by hand by pinching the beans between your thumb and index fingers until the skins slide off.
- If they are cooked well enough you can rub a handful of beans between the palms of your hands until the skins loosen.
Note: Many have recommended adding baking soda to the beans while cooking or after cooking to make them softer and help loosen the skins but I never do this because baking soda can leave a soapy aftertaste.
Can I make hummus oil free or low fat?
Yes, you can. The great thing about making hummus from scratch is being able to modify it to your tastes. Since most store bought hummus is made with oil, you can skip the oil in the homemade blender version.
With the use of tahini and the extra liquid, hummus can be made just as smooth and creamy without olive oil and lower in fat.
How long does homemade hummus last?
Homemade hummus can last in the refrigerator for 3 to 5 days. When placed in the freezer, it can last for up to 6 months. Once thawed, eat within 5 to 7 days.
7 unique ways to eat hummus
You’re probably aware of the typical foods such as pita, chips and carrots to dip in hummus, but here are some unusual ways to use hummus:
1. Pasta – for a quick and creamy, high-protein dinner
2. As a vegan substitute for mayo
3. In quesadillas
4. For dessert! Skip the savoury ingredients and instead add vanilla, cocoa powder and your favourite sweetener to make Chocolate Hummus.
5. In mashed potatoes or potato salad
6. Salad dressing. Try variations using roasted red pepper and avocado.
7. With cassava bread (or bammy). Bammies are a Jamaican side dish made from grated cassava (yucca) that’s pressed to remove the liquid, formed into circular shapes then baked into a flatbread.
I usually purchase the thin variety from my local grocery store in Jamaica (brand: Cherry’s Homemade).
When drizzled with oil and baked in the oven, they make crispy chips that are naturally gluten-free and delicious with hummus.
Now go forth and make hummus!
More vegan snack ideas:
Creamy Blender Hummus
- Drain cooked chickpeas.
- Remove the outer skins of the cooked chickpeas. This step is optional but makes for a much smoother result.
If you’re using a high-speed blender:
- Add the all ingredients except salt and pepper to the blender bowl, and blend until smooth and creamy.
- Scrape the bowl occasionally to ensure you don’t miss any pieces and add more water if needed.
- Season to taste with salt and pepper.
If you’re using a hand bender:
- Add the chickpeas, minced garlic and tahini to a deep bowl or container.
- Use the stick blender to break up the chickpeas in as smaller pieces as possible without liquid.
- Gradually add the lemon juice, oil and water and blend until smooth and creamy.
- Scrape the bowl and add more water if needed.
- Season with cumin, salt and pepper to taste.
- To serve, spoon hummus in a bowl, sprinkle with paprika and drizzle with extra virgin olive oil (skip for oil-free hummus).
- If using dried chickpeas for this recipe, soak 1 cup (about 200g) overnight, drain, then cook in a pressure cooker for 20 mins the next day.
- For more details on how I soak, sprout and cook dried legumes for better digestion please read my Lentil Stew recipe post.
- For more convenience, use 1 can of chickpeas (about 2 cups/400g) when drained.
- Try roasted garlic for a more mellow flavour.
- If you don’t have lemon juice, try a mix of lime juice and apple cider vinegar.
- Store hummus in an airtight container in the fridge for about 3 to 5 days. Freeze for up to 6 months but eat with 5 to 7 days after thawing.
- More vegan snack ideas: 8 Delicious Vegan Toast Toppings for Sourdough Bread
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Amazon Disclosure