Always travel with hummus. That’s my advice to new vegans and to anyone trying to eat healthy on the road.
Having hummus in a small cooler saved us last month when my family went to New Orleans for Mardi Gras. With the streets and streetcars closed for parades, we were limited to restaurants we could walk to, and because it was Mardi Gras, all of the vegan-friendly ones that were close enough were closed.
So we ate hummus–hummus on carrots, hummus on crackers, hummus on bread. The best meal we had was hummus on a Subway Veggie sandwich; after dry bread and crackers, a sandwich with all those veggies tasted like something from a 4-star restaurant, I kid you not.
The night before my family goes on any trip, you’ll find me in the kitchen making this hummus, which takes about 5 minutes in a high-powered blender. Up until a few years ago, I always used my food processor to make it, but once I tried the silky smooth hummus that a Vitamix produces, I’ve never gone back to the processor.
The recipe is basically the same; the blender version just uses more liquid to get the blades moving, but somehow it comes out as thick as the food processor version. And the best part: if you want, you can use whole sesame seeds instead of tahini. The blender grinds them as it makes the hummus.
Hummus in the Vitamix
If you don’t have a high-speed blender, you can make my basic hummus in a food processor. Start by chopping the garlic first, and use only 1/4 cup of liquid. Bryanna Clark Grogan says that you can get silky smooth hummus from a food processor if you start with warm chickpeas, so if you cook your own beans, I recommend that.
I like to make a a mildly-seasoned hummus for general use (and my daughter’s taste), and then scoop out half of it, add additional seasonings to the Vitamix, and blend. Since the seasonings I like to add are usually spicy, I garnish the “doctored” hummus with slices of jalapeno to let my family know which container holds the fiery hummus. The amounts of seasoning in the recipe below are conservative, so feel free to add more to taste.
Want More Hummus?
I have over a dozen flavors of hummus and hummus-type dips and several recipes where hummus is an ingredient. Find them all here.
Hummus in the Blender
Ingredients
- 2 15-ounce cans chickpeas (See notes below for home-cooked chickpeas)
- 2-4 cloves garlic peeled
- 2 tablespoons tahini (or 4 tablespoons sesame seeds)
- 2-4 tablespoons fresh lemon juice
- 1/4-1 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/8-1/2 teaspoon chipotle chili powder or cayenne pepper
- Salt to taste
Suggested Tools
Instructions
- Drain one of the cans of chickpeas. Dump both cans (including liquid from one) into the blender. Place all remaining ingredients except salt in the blender in the order listed, using the smaller amounts. Start the machine on low and increase speed to high. Use the Vitamix plunger to break up air pockets and push chickpeas toward the blades, if necessary. (Other blenders: Stop and use a spatula to do this.) If the mixture is too thick, add water a tablespoon at a time. Turn up to the highest speed and blend for a few seconds until hummus is completely smooth.
- Stop blender and taste the hummus. Add additional seasonings and salt to taste and blend briefly to combine.
- Store hummus in a sealed container in the refrigerator. It’s best after it’s had a chance to rest for at least an hour, but use within a week.
Notes
Variations
I often remove half of the hummus to serve as-is and get creative with the other half. Try adding any one of the following during the last brief blending: roasted red peppers, sun-dried tomatoes, chipotle chile peppers, green onions, caramelized onions, roasted garlic, jalapeno peppers, black or green olives, balsamic vinegar, spinach, smoked salt or Liquid Smoke. 1/8 of the recipe counts as 1 Smart Point on Weight Watchers Freestyle program.Nutritional info is approximate.
P.S. I’m on the road again as I write this, so it may take me a little time to approve and respond to your comments. Rest assured that I have a big tub of hummus in the ice chest!
Beatle Bangs
I love hummus and as a vegan I am interested in finding hummus that has no tahini or oils. I didn’t like the roasted pepper version that is available at Sprouts as it’s too darn spicy for me. I like all the other flavors, especially the sun dried tomato and the roasted garlic. If you know where I can order tahini and oil free hummus that does not include hot pepper, please tell me.
Katie
Both Engine 2 and Sahara make oil free hummus. Check out your local Whole Foods or search online. Or even better, just make up a batch of Susan’s Hummus in a Blender and make it the way you like it best! I make mine plain without any sesame or tahini. 🙂
Ken
Regarding Engine 2, Whole Foods stopped selling it. I loved Rips’s Red pepper hummus. I used to purchase an entire box at a time. But I can no longer purchase it. The closest similar brand I found at Whole Foods is Cedar’s Fat Free hummus. However, it is saltier than I like. For awhile I made my own hummus. I used a low cost Oster Blender that came with food a processor as a package deal. Pretty decent blender but the food processor would easily break when I made hummus. Oster sent me a couple of replacement food processor attachments but they all broke easily. Any recommendations on a a small durable food processor that does not break when you make hummus. P.S. What is your favorite simple hummus recipe that follows the Esselstyn no tahini recommendations. I like roasted red peppers (any recommendations for roasting the red pepper quickly and removing the skin ?) garlic, and onions. Susan I like the idea of the recipe box. Instead of wasting tons of paper printing all the recipes , I can just place the ones I am interested in the box and retrieve quickly when I am ready. My wife and I have been WFPB no added SOS for nearly 4 years. At first we would purchase vegan cook books. In almost every case the cook books looked great but invariably we would at most find zero to maybe three recipes we would actually use. So the cookbooks just take up space. I like your ridiculously easy recipes and I hope you will include more of them in your website. Susan I truly admire you for creating this website.
Bec
This recipie was delicious! Can you freeze it if you make in bulk?
Susan Voisin
Yes, I can’t see any reason not to. 😀
Anna
I really like this hummus recipe with the spices you used. My daughter loves hummus and its gets her to eat carrots so I am going to try your variation.
thanks
Anna
Jill Sidley
I am a novice hummus person. Just recently discovered how easy and convenient it is while also being delicious. I want to jump right in and make some but I have a question. I would like to make it with variations (which you have lots of) but I’m not sure how to do the one I want to try. I have a package of dried Craisins which the package describes as “sweetened, sliced, dried cranberries. Do I need to soak the cranberries before I mix them with the beans or do they do in as is? I also have canned cranberries. How would I use them-ammount? Any help you can give me will be greatly appreciated! I’m excited about making my own Cranberry Hummus!
Susan Voisin
I would soak the dried cranberries to soften them and use the canned cranberries right out of the can. Just add them a little at a time until you get the flavor you want.
Jeff
I’ve tried other oil-free hummus recipes before, and none comes close to this. I just made a batch exactly as described, adding a couple spoonfuls of kalamata olives at the end. It’s just heavenly. Thanks for sharing your gift with us.
Becky
Just made this and had to thank you for sharing such a great recipe! We go through so much hummus at home- this recipe made a huge batch at a third of the cost and my husband was so impressed with how great it tastes! I used the ninja and it came out so smooth and creamy. I’ve been looking for ways to cut down on oils too so perfect all around!! Thanks again!!
Laura Runs a Latte
This is my go-to hummus recipe! Thanks Susan!
Patricia Giannelia
Thanks for the recipe, and the tip about the sesame seeds. For another addition to hummus, try cooked sweet potato or yam (amounts as per personal preference). I find it makes a smoother hummus, with a milder taste which works wonderfully as a sandwich spread or a dip/
Marian Elizabeth Gleason
I’ve made this many times but finally decided I’d better chime in with the verdict: YUMBO!! Hubby Bill loves it too so that makes it a keeper! So easy to make — I just use my Oster but it does an awesome job!
Thank you, Susan, for another great recipe. ❤️
Tanicka
Wait! People actually have hummus a week later?!?!
Alexz
When looking at calories, how much is 1 serving? Is this calculated using tahini or sesame seeds? Chicpea cooking liquid or aquafaba?
Susan Voisin
I find that it makes around 3 cups, so a serving is about 1/3 cup. The nutrition is calculated using tahini and chickpea liquid from a can.
Pam
I have tried many many hummus recipes and for a time gave up and purchased store bought hummus, always feeling guilty about the added oil. I did find a recipe that was o-k-a-y but not great. It was with low expectations and a downcast spirit that I made your hummus recipe, certain it would be another failure. I’ve tried taking off the papery shells but this was the first time I soaked and cooked my own chickpeas , leaving the skins on. In a leap of faith I made a double batch and blended them in my Ninja blender while they were still warm. Such fluffy, creamy hummus I did not know was possible!!! This is without a doubt the BEST HUMMUS EVER and the fact that it is no oil is just even better. Am starting another batch today and adding some roasted peppers; but you can bet I am not messing with the basic recipe!!!! THANK YOU, SUSAN
Sarah
Just came across this recipe and oh my goodness I think this is the best hummus I’ve ever had!! This is my new go-to recipe! The smokey-ness from the chipotle, cumin and paprika is heavenly. And I’ve never had home made hummus that was this smooth before!! Delicious!
Sherri
I cannot believe how tasty this is! I never would have believed that homemade hummus could be as good or better than storebought. Yummy
TRACY
USE MORE TAHINI FOR A MUCH BETTER FLAVOR!~ I CAN EAT HUNNUS EVERY DAY TOO! SO GOSH DARN DELICIOUS – BUT 2 TABLESPOONS OF TAHINI IS NOT NEARLY ENOUGH!
suzan HUDAK
It would be helpful to know –how large is a serving?
Susan
Love this hummus! I have made this so many times I know the recipe by heart. I also love that there is no oil & sometimes I omit the tahini for an even lighter snack.
Judy
Oh my goodness! I have been looking for a hummus recipe that rivals my favorite store bought. You nailed it! I used max spice and added roasted red pepper. I am in Hummus heaven.
Sonia dzura
Easy to make and fresh and tasty. I will never go store bought humus again.
Dan
Hi, Susan – I love your site, refer to it all of the time. I am cooking fat-free vegan lentils now, using some elements from your lentil stew recipe. I make hummus all the time and I make it without tahini, which is high fat. It’s not as silky of course, because fat has a wonderful texture and mouth feel – but it’s hard to enjoy after a heart attack or a diabetic-induced stroke. It is delicious even without any added fat. Sometimes I make it just with salt, garlic, and lemon juice, but if you like the taste of pesto, just add some fresh basil and let the food processor rip.
Viv
HI 🙂 I just wanted to share a delicious variation with you. I sub one of the cans of garbanzo beans with a cup of cooked red lentils and boost up the spice level. Creates a delicious earthy/spicy version if you like that kind of thing. And super easy too, I make it all the time.
Susan Voisin
It sounds delicious!
Rosemary
This is my go-to recipes for hummus. I have tried others but always come back to this. Love the olive variation.
Kim
Hummus. It is such a good thing. Thanks for the recipe, Susan! I forgot the chipotle, but it is still very good!
patricia
This was great. I made a double batch in food processor using home cooked garbanzos. (Soaked overnight in water with 1/4 tsp baking soda, and cooked in crockpot on low all day–because that was convenient for my schedule..) I used the middle of your suggestions for spices/lemon juice.. This is the first time I have been successful at making hummus. It is delicious. Thank you so much for this recipe.
Md. Shazzadur Rahman
so how long does healthy homemade hummus last in the fridge?
Susan Voisin
I’m not sure how long it remains safe because I have an aversion to eating anything after a week. But I would guess 1-2 weeks.
Evie
I keep what I will use straight away in the fridge and freeze the rest in small batches. I take it out to defrost in the fridge as needed. It doesn’t last long in my house, but if for some reason it did last a week I would just trust my nose/eyes and toss it if it smells/looks funky.
robin
This came out amazing! I stuck to the recipe as given only subbing aleppo pepper for the cayenne. Tasted then upped to the larger amounts given for the cumin, lemon juice, garlic but I did add an additional half tablespoon of the tahini! Really good, Since going vegan 4 months ago, I have tried making several other fat-free & minimal oil hummus recipes I’ve found on line and this one is the keeper. Thanks again, Susan!
Starla
If I want to make pumpkin or butternut squash hummus, would I just add some of either to this recipe? How much would you suggest?
Susan Voisin
Actually, I’ve never made pumpkin hummus, but what I would do is to slowly add cooked pumpkin to the blender and taste it as you go. Pumpkin can be watery, so I wouldn’t add too much without decreasing the other liquid in the recipe a little. I know this isn’t a specific answer, but I don’t want to lead you astray. 🙂
Janet
Made a half batch in my Magic Bullet – came out perfect. I loved using whole sesame seeds instead of tahini – less messy!
Janet
Sorry – meant my NutriBullet (it’s the bigger one!)
Sue
Another thing that makes it silky smooth and I have been doing it this way for years- I microwave the chickpeas, garlic, and chickpea liquid until it’s really hot ( a few min) then I add lemon juice, tahini etc. it purées in the vitamin like magic then!!! So smooth!
Michael Lauriston
This is an excellent example of a good recipe to use as a starting point, as the author suggests. I suppose you could even try subbing lentils for chick peas! (I haven’t tried that so you are on your own.) I’d steer away from potting soil, though, that would turn your hummus into humus.
Susan Voisin
🤣🤣🤣
sarah forbes
Bloody lovely!!! Took about 3 mins to do and we have given the shop bought hummus away!!! Thanks Sarah
Philipp Brohl
I tried it a few days ago and it turned out great! Bye, bye store-bought hummus 🙂
Anne
Made this with 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp chilpotle chili, and about 1/2 c. of aqua faba, three tbsp lemon juice, 3 tbsp tahini.. Turned out very well.
Brian G Mikesell
Any idea where the sugar is coming from?
Susan Voisin
That may be a software mistake. There’s a little in lemon juice and a trace in garlic, but not that much.
Leon
1 cup of chickpeas contain 8 grams of sugar
Kate
Great recipe! I have made it yesterday and everyone in my home sweet home totally loved it! Thank you Susan for your awesome recipe.
Julia
First recipe I made from your site- AMAZING. So easy. I’ll never buy hummus again. Thank you!!
Nomava Siwisa
This was great and so easy ! Thank you so much . Love it
Tim Bedzyk
Awesome recipe……great way to start off the new year
Georgette Lynch
I have only had store-bought Hummus before, so I am by no means an expert here. But, tonight I wanted “something” and hummus seemed to fit the bill. I found your recipe Susan, read it and read all the comments too However when I went to my cupboard I only had 1 can of chickpeas. I did have a single can of Black Beans, so what the heck, I used those. No salt, just Turmeric, Cumin, Paprika, and Lemmon juice. It turned out fantastic. The colour is more like re-fried beans, but the taste was very good. next time I will up the amount of the seasonings, but I will be making my own from now on. Thank you for a great recipe, I will follow it to a T next time, but tonight I am a satisfied “munchie”. All the best to you.
Tammy Lee
We mske hummus frequently.. wanted to try a different oil-free recipe so picked yours. Enjoying the great flavor! Went well on toasted tortillas…