Hummus – Skinnytaste
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:
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
Yield: 4 servings
Serving Size: 1 /3 cup
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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.
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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.
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Serve with carrot sticks, cucumbers, pita wedges, etc.
Last Step:
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- I like to make this in my high speed bullet blender.
- Makes 1 1/2 cups
Serving: 1 /3 cup, Calories: 252 kcal, Carbohydrates: 28.5 g, Protein: 10 g, Fat: 12 g, Saturated Fat: 1.5 g, Sodium: 447.5 mg, Fiber: 7.5 g, Sugar: 4.5 g
