Work through these steps in order. Each one sets up the next, and the chickpea liquid you save in the first step is what keeps the blender running smoothly later.
How-to
How to Make Hummus in a Blender: Step-by-Step
Blender hummus, step by step: drain the chickpeas, blend with tahini, lemon and garlic, add water for texture, and store it safely in the fridge or freezer.
A high-powered blender can turn drained chickpeas into silky hummus in under three minutes, and it does so without the skin-removing step that a food processor asks for. The method is short, but the order of steps and the way you handle the thick mixture decide whether the dip comes out smooth or grainy.
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Five steps from drained chickpeas to serving bowl
- Drain the chickpeas in a colander set over a large bowl, so the liquid is saved.
- Load the jar with the chickpeas, their saved liquid, sesame paste, oil, citrus, garlic, cumin and seasoning.
- Blend on high and use the tamper to press the mixture down into the blades.
- Keep blending for about half a minute, adding liquid when the mixture looks stiff.
- Spoon the hummus into a bowl, make a shallow well with the back of a spoon, then add olive oil, paprika and parsley.
Why the liquid and the tamper do most of the work
Thirty seconds on high brings the mixture to a smooth base, and a longer run makes it creamier. The tamper matters because it keeps the chickpeas moving into the blades instead of sitting around the edges of the jar.
The liquid controls the final texture. Start with the chickpea liquid you saved, then add more if you want a softer dip. A thinner result needs only a little more chickpea liquid or water, added a spoonful at a time, so you do not overshoot. The best blender for hummus roundup compares the jars and motors that suit a batch this thick, so this page stays with the method.
What goes into the jar
The recipe is built on a few pantry staples, and each one has a job. Canned chickpeas keep the process quick, and their liquid does double duty as the thinning agent.
- Two 15-ounce cans of chickpeas, with the liquid reserved
- Tahini, for a nutty flavor and a thicker body
- Olive oil, plus a little more for the finish
- Garlic, lemon juice and cumin, adjusted to taste
- Paprika and chopped parsley for serving
How long hummus keeps in the fridge and freezer
Scoop the finished hummus into an airtight container and it will keep in the fridge for three to four days. That window makes it practical for meal prep or for a dip you plan to serve later in the week.
For longer storage, a freezer-safe container holds leftovers for up to three months. Freezing works best when you freeze the hummus soon after it is made, then thaw it in the fridge before serving.
Frequently asked
Can I leave tahini out of hummus?
Yes, whole sesame seeds can stand in for it. Use four tablespoons of seeds for every two tablespoons of tahini the recipe calls for, and let the blender grind them as it runs. The seeds give the dip body and a nutty note, though the flavor will be a little different from the paste.