It’s Sunday afternoon, and that familiar feeling of relaxation washes over me. I'm surrounded by friends who dropped by for an impromptu get-together. As the chatter fills the air, I can’t help but think of the perfect companion to pair with our crispy veggie platter and warm pita chips—hummus!
And not just any hummus, but a velvety, homemade blender hummus that’s like a magic potion of flavor and nourishment. Each scoop brings smiles and “Yum!”s, and let me tell you, this isn’t just a dip; it’s the life of the party.
Hummus is one of those dishes that has gained international love for good reason. It’s creamy, savory, and surprisingly easy to make. Using a blender speeds up the preparation considerably, which is fantastic for anyone juggling a busy schedule.
Fresh ingredients provide a burst of flavor that truly sets homemade hummus apart from store-bought varieties. What I love most is that it’s a versatile dish, perfect for snacking or as a spread. But enough chatter—let's dive into my beloved blender hummus recipe!
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Blender hummus is a creamy dip made primarily from chickpeas, tahini, and a blend of zesty ingredients. Unlike traditional hummus that may require a food processor, this recipe calls for a high-powered blender, allowing for a silky-smooth texture in just minutes. It makes a fantastic appetizer or snack, and you can whip it up fresh whenever the craving strikes.
You'll adore this blender hummus because it checks all the boxes: it’s quick, healthy, and incredibly satisfying. Made with simple pantry staples, this dish bursts with flavor while still being light on calories. Furthermore, you can adjust the creamy texture to your liking, and it comes together in a flash. Plus, it’s an excellent source of protein and fiber—what’s not to love?
To create this delicious hummus, gather the following ingredients:
- 2 (15-ounce) cans of chickpeas, drained (keep the liquid for later)
- ⅓ cup reserved chickpea liquid (aquafaba)
- ½ cup tahini
- ¼ cup extra-virgin olive oil
- Juice of 2 fresh lemons
- 2 garlic cloves, crushed
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon nutritional yeast (for a cheesy flavor)
For Garnish:
- Extra-virgin olive oil for drizzling
- Paprika for dusting
- Chopped fresh parsley for color
Ingredients From : downshiftology.com
Now that we’ve rounded up our ingredients, making this hummus is a breeze! Follow these simple steps, and you’ll be enjoying your spread in no time.
Before you dive in, get everything ready. Drain your chickpeas—don’t toss the liquid! Set it aside for later. Squeeze the lemons to get that tangy juice, and crush your garlic cloves; you want them a little broken up to release more flavor.
Add the drained chickpeas, tahini, olive oil, lemon juice, crushed garlic, cumin, kosher salt, and black pepper to your high-powered blender. Secure the lid tightly. If your blender has a tamper, pop that in.
Turn the blender on high and leave it running for about 30 seconds. If you like your hummus super creamy, continue blending for an additional 15-30 seconds. Don’t forget to use the tamper to help push the ingredients into the blades—it’s a game changer!
Check the consistency. If it's a bit thick, gradually add in some of the reserved chickpea liquid until you reach your desired creaminess. You want it smooth but not runny.
Once the hummus reaches that perfect creamy texture, scoop it into a serving bowl. Drizzle a bit of extra-virgin olive oil on top, a sprinkling of paprika, and finish it off with freshly chopped parsley for that lovely touch.
- Use canned chickpeas for a quick option, but feel free to cook your own from dried for an even fresher taste.
- If you prefer a milder garlic flavor, roast the garlic cloves before adding them.
- For a fun twist, add roasted red peppers or olives to the mixture before blending.
- Make sure your tahini is creamy; if it’s too chunky, it can affect the final texture.
- Store any leftovers in an airtight container in the fridge for up to a week.
When it comes to storing your hummus, make sure it’s kept airtight. You can place it in a container with a lid or seal it tightly with plastic wrap. Hummus stays fresh in the fridge for about five to seven days. You can also freeze hummus for up to three months; just be sure to let it thaw in the fridge before serving
Here are some delicious ways to serve your blender hummus:
- With fresh veggies: Create a colorful platter with carrots, cucumbers, and bell peppers for dipping.
- As a spread: Use it as a spread on sandwiches instead of mayonnaise for a healthier twist.
- On flatbreads: Drizzle it over warm pita or flatbreads as a flavorful topping.
- In salads: Add dollops of hummus to mixed greens for added creaminess and flavor.
- As a dip: Pair it with crispy baked chips or pretzels for a perfect game-day snack.
If you want to play around with the ingredients, consider these swaps:
- For Tahini: Use sunflower seed butter for a nut-free option or Greek yogurt for creaminess.
- For Olive Oil: Swap in avocado oil for a different flavor profile.
- For Lemon Juice: Use lime juice for a zingy twist.
- For Garlic: Incorporate garlic powder if you’re pushing for a more subtle flavor.
- For Nutritional Yeast: Use a pinch of Parmesan cheese for that cheesy essence if dairy isn’t a concern.
Blender hummus is one of those recipes that makes life a little sweeter. It’s quick, it’s nutritious, and it’s so versatile. Whether you slather it on a sandwich, dip your favorite veggies into it, or enjoy it plain, you can’t go wrong with this dish.
Making it from scratch is incredibly satisfying, and once you get the hang of it, you’ll never go back to store-bought! So, grab your blender, and let’s get to making some delicious hummus today!
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Hummus is one of those dishes that has gained international love for good reason. It’s creamy, savory, and surprisingly easy to make. Using a blender speeds up the preparation considerably, which is fantastic for anyone juggling a busy schedule.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Use canned chickpeas for a quick option, but feel free to cook your own from dried for an even fresher taste.
- If you prefer a milder garlic flavor, roast the garlic cloves before adding them.
- For a fun twist, add roasted red peppers or olives to the mixture before blending.
- Make sure your tahini is creamy; if it’s too chunky, it can affect the final texture.
- Store any leftovers in an airtight container in the fridge for up to a week.
Mary Siegel is a registered dietitian from Texas and the heart behind Easy Meal Recipe, a blog dedicated to making healthy cooking simple and enjoyable. With a background in Nutrition and Dietetics from the University of Houston, she shares easy, flavorful recipes designed for busy lives. Growing up surrounded by family and food, she now blends her love of comfort food with a focus on balanced nutrition. Outside the kitchen, Mary loves exploring farmers' markets and spending time with her family in the Texas outdoors.