Simple Blender Hummus
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Making homemade hummus in the blender (or food processor) is easier than you think. The hummus ingredients come together quickly leaving you with a healthier and tastier appetizer than you could find at the store.
Why Make Homemade Hummus?
Hummus is quite notably a weakness for me. I spend way too much on the store-bought stuff. There could be worse things, right?
I love the simplicity of using the blender, along with the cost savings, of this Homemade Hummus Recipe. I can make 8 ounces for at least half the cost of my store-bought version.
Whole Wheat Pita Bread Makes a Great Dipper!
Make Your Own Pita BreadHow to Store Hummus
To store hummus, transfer it to an airtight container to keep it fresh and prevent it from absorbing other odors from the refrigerator.
Place a piece of plastic wrap directly on the surface of the hummus before sealing the container to minimize air exposure. Store it in the refrigerator, where it will stay fresh for up to a week.
Can You Freeze Hummus?
Yes, you can freeze hummus. In fact it freezes and thaws very well!
How to Freeze Hummus:
- Portion it into airtight containers or freezer bags, leaving some space at the top for expansion. For best results, drizzle a thin layer of olive oil over the surface to help preserve its texture and flavor.
- Seal the containers or bags tightly to prevent freezer burn.
- Label them with the date and freeze for up to four months.
To Prepare From Frozen:
When ready to use, thaw the hummus in the refrigerator overnight and stir well to restore its creamy consistency, adding a bit of olive oil or water if needed.
Here are some safe thawing methods if you need some guidance.
More Homemade Dipping Sauces
FAQs
Homemade hummus typically lasts about 4-7 days when stored in an airtight container in the refrigerator.
Yes, you can freeze homemade hummus. Portion it into airtight containers or freezer bags. Drizzle a thin layer of olive oil on top to help preserve its texture. Freeze for up to four months. Thaw in the refrigerator overnight and stir well before serving.
If you don’t have tahini, you can use alternatives like sunflower seed butter, almond butter, or even Greek yogurt. The flavor will be slightly different, but it will still be delicious.
To make smoother hummus, remove the skins from the chickpeas before blending. You can also use warm water or the cooking liquid from the chickpeas to help achieve a creamier consistency.
Homemade hummus can be healthier because you control the ingredients, avoiding preservatives and excess salt or unhealthy fats often found in store-bought versions.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Simple Blender Hummus
Making homemade hummus in the blender (or food processor) is easier than you think. The hummus ingredients come together quickly leaving you with healthier and tastier side dish than you could find at the store.
Ingredients
- 1/2 cup tahini
- 2 (15 oz.) cans garbanzo beans, drained (make sure to keep the liquid–you’ll need 1/3 − 2/3 cup of it; or water will work)
- juice of 3 lemons (a little less than half a cup)
- 1/3 cup extra virgin olive oil
- 4 cloves of peeled garlic (I like mine garlicky, so I use 4!)
- 1 1/2 teaspoons Kosher salt
- 2 teaspoons ground cumin
- 1/8 teaspoon cayenne pepper, more to top with if desired
- optional: black pepper, to taste
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Instructions
- Add the tahini, 1/3 cup the canned bean liquid (reserve the rest), lemon juice, olive oil, garlic, salt, cumin, cayenne, and pepper to a blender or food processor*.
- Puree until garlic is minced and liquid is combined.
- Add half of the beans and blend until smooth. Add last of the beans and blend until smooth. Add more bean juice (or water) to thin out the hummus, to arrive at the consistency you like best. You may have to use a spatula to scrape the sides and bottom to make sure everything is pureed.
- Taste and adjust seasoning, as needed. Store in the fridge for a week or freeze for up to three months in an airtight container.
Notes/Tips
- If using a food processor, you can add the first half of the beans to the liquid ingredients in this step.
- If you don’t have tahini, you can use alternatives like sunflower seed butter, almond butter, or even Greek yogurt. The flavor will be slightly different, but it will still be delicious.
- To make smoother hummus, remove the skins from the chickpeas before blending. You can also use warm water or the cooking liquid from the chickpeas (aquafaba) to help achieve a creamier consistency.
Want More Healthy Snack Ideas?
Swing by our 30+ Healthy On-the-Go Snack Ideas! We include tricks on how to get your family to actually eat them too!
This is the best recipe for homemade hummus! I left out the cumin (because I don’t like it) and added a bit of paprika with the cayenne pepper. Thank you!
Hi Marie! Thanks for leaving a review with your substitutions. We’re glad you enjoyed this recipe with some tweaks!
Definitely worth the effort! I’m saving this recipe for all the next times too!
Yes! Love to hear about a winner recipe getting saved for all the next times. Thanks for leaving a review Cassie.
Sounds great, I’ve been looking for a great recipe to be able to freeze.
Please change the spelling of « … use a spatula to scrap… » to SCRAPE
Hi Wanda! Thanks so much for catching that typo. I got it fixed. Hope you enjoy the hummus!
I’ve made this several times (and often double the recipe because it’s such a hit). It’s fantastic! Soooo much better (and healthier!) than store-bought hummus!
Yay! Glad you enjoy it Annie!
Fresh is what I’m used to. Thank you for this recipie it’s so good! Lived in Adana Turkey and I miss some of the food. A healthy and tasty snack.
So glad you found and enjoy this recipe Adela. I’ve never lived out of the US, but I miss some of the food from the different parts of the country. Thank you for leaving a review!
My kid made this and says “this is like really good” hummus. He says it is well-balanced in that you can taste multiple flavours. He added a bit more salt and drained the canned liquid off the chickpeas and replaced with with water (less flatulence capacity). Total of 1/3 cup water in place of canned liquid.
Great suggestion with using water for the liquid. So glad your kiddo made and liked this!
I cut olive oil and tahini down a little (trying to be healthier) and it was still delicious!
Glad to hear it Lisa. Thanks for letting others know of your changes.
This is an excellent recipe and it makes a lot! Thank you for sharing the tip to freeze some.
Hi Erin. Glad you liked it and were able to freeze some for later. Thank you for taking the time to leave a review.
This is so yummy. I’m freezing some to have later. I hope it comes out.
Thanks for taking the time to leave a review. We’re happy you enjoyed it!