Easy Homemade Hummus

A bowl filled with an easy blender hummus topped with paprika.

This homemade hummus in the blender is easy and delicious! You'll love it more than store bought!

Course Appetizer, Snack

Cuisine Mediterranean

Diet Gluten Free

Prep Time 5

Cook Time 0

Total Time 5

Servings servings (about 4 cups)

Calories 76kcal

Author Erin @ Suburban Simplicity

Equipment

high-speed blender
Spatula or cooking spoon

Ingredients

2 15 oz cans chickpeas (garbanzo beans)
¼ cup fresh lemon juice more if you prefer
½ cup tahini
2 cloves garlic
¼ cup olive oil plus more for serving
⅓ cup aquafaba (liquid from the beans) or cold water
½ teaspoon coarse sea salt
1 teaspoon ground cumin
⅛ teaspoon cayenne pepper optional

For Garnish

paprika or sumac
Olive Oil
fresh chopped parsley

Get Recipe Ingredients

Instructions

Rinse and drain chickpeas. Reserve at least ⅓ cup of bean liquid (aquafaba) if you're using it (and not water) to thin your hummus.
Place all the ingredients in a high-speed blender and insert the tamper in the top. Process until smooth, about 30 seconds (up to a minute for a creamier texture). Use the tamper to push the hummus into the blades as you mix. Add more liquid if you like a thinner consistency. Taste and add more salt if desired.
Place in a serving bowl and drizzle with additional olive oil if desired, and top with paprika or sumac and parsley. Eat and enjoy!

Video

Notes

Garlic: if you love a strong garlic flavor, add another clove. Try roasting your garlic first to mellow its flavor if you prefer less.

Aquafaba: the liquid in a can of beans gives the hummus a creamy texture. We recommend tasting it first to see how salty it is. If it's very salty, reduce the amount of salt you use in the recipe, as you can always add more once you've blended your hummus.

Food Processor: you can also use a food processor to make the hummus. Place all the ingredients in the processor and blend until smooth. Make sure to scrape down the sides at least once.

Storing: Store hummus in an airtight, labeled container in the fridge for about 3 to 5 days. Freeze for up to 3 months in an airtight container or ziplock bag.

Serving Size: about ¼ cup

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition