Blender Chickpea Hummus

5 from 8 votes

Ultra creamy, smooth, and fluffy chickpea hummus made with a blender within minutes.

Servings:

Let dry chickpeas soak in water overnight with a teaspoon of baking soda. If overnight is not possible, let soak for at least 3 hours.
Boil the chickpeas until the outer skins are coming off (about an hour). Make sure there's enough water at all times. Drain chickpeas.

Juice the lemons. Peel and mash the garlic with a mortar and pestle.
Add the garlic, lemon juice, tahini (if using), and cooked chickpeas to the food processor. Blend on high.
Scoop the hummus into the blender. Add ½ cup to a cup of water (or chickpea juice from the can). Blend on high. If the blender is not blending, add a slight amount of water. Keep blending until the hummus is light and fluffy.
Scoop the hummus into a bowl. Drizzle olive oil on top if desired.

Either use tahini or sesame seeds. Don't use both.
If using sesame seeds, you MUST use a Vitamix blender to fully blend the hummus.
This hummus recipe can be made in a food processor (just won't be as fluffy and creamy). Make sure to use tahini if only blending with a food processor.
Substitute 2 cups of dried chickpeas for 32 ounces of canned chickpeas (4 cans that are 8 ounces each).