Blender Hummus

Homemade creamy blender hummus is really simple and better than store bought. It's naturally vegan, gluten-free and can be made oil-free.

Course Snack

Cuisine Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Total Time 15

Servings cups

Calories 307

Drain cooked chickpeas.
2 cups cooked chickpeas
Remove the outer skins of the cooked chickpeas. This step is optional but makes for a much smoother result.

Add the all ingredients except salt and pepper to the blender bowl, and blend until smooth and creamy.
2 tablespoons lemon juice, 4 tablespoons tahini, 3 cloves garlic, 4 tablespoons water, 1 teaspoon cumin
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.
Salt and pepper

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).
Paprika , Olive oil

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 flavor.
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.