Simple Blender Hummus Recipe

Simple Blender Hummus

Note: I originally shared this recipe as a guest post over at Kitchen Stewardship. You should check out her blog, if you get a chance. I’ve learned so much from Katie and consider her site one of my favorite resources.

Hummus is quite notably a weakness for me. I spend way too much on the store-bought stuff. There could be worse things, right? Afterall, hummus is one of the most heart-healthy, nutrient dense foods out there. But, if left unchecked, I can spend up to $25 a month on this dip..yes, $25 on a dip. Enter this homemade version I’m going to share with you today.

I love the simplicity of using the blender, along with the cost savings, of this Simple Blender Hummus Recipe. I can make 8 ounces for at least half the cost of my store-bought version. The best part is that you can make a big batch, freeze it in small containers and use it whenever you like. I find that it takes about 24 hours to properly thaw out.


Simple Blender Hummus

  • Yield: 3 cups


  • 1/2 cup tahini paste
  • 1/3 − 2/3 cup water drained from beans (use more or less depending on desired consistency)
  • juice of 3 lemons
  • 1/3 cup extra virgin olive oil
  • 2-4 cloves of peeled garlic (I like mine garlicky, so I use 4!)
  • 1 1/2 − 2 tsp kosher salt
  • 2 tsp ground cumin
  • optional: cayenne pepper, to taste
  • optional: black pepper, to taste
  • 3 cups of cooked chickpeas or garbanzo beans (or 2 – 15oz. cans chickpeas), drained


  1. Add all ingredients except the chickpeas to a blender*.
  2. Puree until garlic is minced and liquid is combined.
  3. Add half of the chickpeas and blend until smooth. Add last of chickpeas and blend until smooth.
  4. Add more bean water to thin out hummus as needed. You may have to use a spatula to scrap the sides and bottom to make sure all the chickpeas are pureed.
  5. Taste and adjust seasoning, as needed.
  6. Store in the fridge for a week or freeze for up to three months in an airtight container.
  7. *Note: If using a food processor, you can add the first half of the chickpeas to the liquid ingredients in this step.

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  9. Heather says

    Thanks for the response, Rachel. I have found sesame seeds here so maybe one day I can try making my own…? We can actually get peanut butter here (just quite a bit more expensive than in the states). I use it all the time to make your power ball recipes….they’re worth the extra cost!

  10. Heather says

    Hi Rachel! I would love to try making this. I have been missing hummus and found a couple cans of garbanzo beans. But…could you fill me in on tahini paste? What is that and do I have to use it? Is there a replacement? And is there a reason to use kosher salt instead of regular salt?

    Love your website! I get recipes and ideas off of here a lot! And I recommend it to others often.

    Thanks for sharing,


    • Rachel says

      Hey Heather! Tahini paste is ground sesame seeds (like the texture of natural peanut butter). Some people do sub peanut butter, but I don’t think it tastes quite the same. And, I’m guessing you can’t find peanut butter in Indonesia? I just use kosher salt because it doesn’t have additives like regular table salt, but any will do. Thanks so much for passing along our site to others, friend!

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