If you’re in the mood to shake up your snack game, I’ve got seven hummus recipes to try. Using an immersion blender makes whipping them up a breeze, whether you stick with classic flavors or opt for something more colorful. Each recipe results in a smooth, creamy dip that’s ideal for sharing or enjoying solo.
These easy variations can bring new life to your snacking routine, making it fun to explore different tastes and textures. Get ready to enjoy some delicious dips!
Contents
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Creamy Classic Hummus with Tahini
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini (sesame seed paste)
- 2 tablespoons lemon juice
- 2 cloves garlic, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- Salt to taste
- Water or aquafaba (the chickpea liquid), as needed for thinning
Instructions:
- Grab your immersion blender and place the chickpeas in a tall, narrow container suitable for blending. Add tahini, lemon juice, garlic, olive oil, cumin, and a pinch of salt.
- Turn on the immersion blender and blend until everything starts to come together smoothly. Keep the blender moving to avoid lumps.
- If the hummus seems too thick, slowly add water or chickpea liquid a tablespoon at a time, blending continuously until you reach your desired creaminess.
- Once the hummus is smooth and creamy, give it a quick taste and add more salt or lemon juice if needed.
- Transfer the hummus to a bowl or serve straight from the container. Enjoy with pita, veggies, or as a spread!
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Roasted Red Pepper Hummus with a Smooth Finish
Ingredients:
- 1 large red bell pepper
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika (optional)
- Salt to taste
- Water or aquafaba, as needed for thinning
Instructions:
- Grab the red bell pepper and roast it over an open flame or under a broiler until the skin is charred and blistered. Put it in a bowl and cover with plastic wrap to let it steam for about 10 minutes.
- Once cooled, peel off the skin, remove the seeds, and chop the pepper into smaller pieces.
- Pour the chopped roasted red pepper into the bowl of your immersion blender. Add the drained chickpeas, tahini, minced garlic, lemon juice, olive oil, smoked paprika (if using), and a pinch of salt.
- Turn on the immersion blender and blend everything until smooth and creamy.
- If the hummus is too thick, slowly add water or aquafaba while blending until you reach your desired consistency.
- Taste and adjust the salt or lemon juice if needed. Serve immediately or store in the fridge for later.
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Spicy Jalapeño Hummus for a Kick
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1-2 jalapeño peppers, seeds removed for less heat or kept for more heat
- 2 cloves garlic
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1/4 teaspoon cumin (optional)
- Salt to taste
- Water or aquafaba (chickpea liquid), as needed for blending
Instructions:
- Grab your immersion blender and a tall, narrow container that fits the blender snugly. Add the chickpeas, tahini, garlic, lemon juice, olive oil, cumin (if using), and a pinch of salt.
- Cut the jalapeños in half and remove the seeds if you want less heat. Toss the peppers into the container.
- Turn on the immersion blender and blend everything together until smooth and creamy. If the hummus is too thick, slowly add water or aquafaba while blending until it reaches your desired consistency.
- Taste and adjust the salt or add more lemon juice if needed. Blend again briefly to mix.
- Serve your spicy jalapeño hummus with pita chips, veggie sticks, or spread on a sandwich.
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Lemon & Garlic Hummus for Bright Flavor
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 cloves garlic, minced
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2-3 tablespoons water (as needed for consistency)
Instructions:
- Grab your immersion blender and place the chickpeas in a tall, narrow container suitable for blending.
- Add the tahini, minced garlic, lemon juice, olive oil, salt, and black pepper to the container.
- Turn on the immersion blender and blend until smooth and creamy, stopping to scrape down the sides if needed.
- While blending, slowly add water a tablespoon at a time until the hummus reaches your desired consistency.
- Taste and adjust with more lemon juice or salt if needed.
- Serve immediately or store in a container in the fridge for later.
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Beetroot Hummus with a Vibrant Color
Ingredients:
- 2 medium beetroots, cooked and peeled
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- Salt to taste
- Water or chickpea liquid, as needed for blending
Instructions:
- Grab your immersion blender and a tall, sturdy container. Add the cooked beetroots, chickpeas, tahini, minced garlic, lemon juice, olive oil, cumin, and a pinch of salt into the container.
- Turn on the immersion blender and blend until everything starts to come together smoothly. Stop and scrape down the sides if needed.
- Keep blending until the hummus is creamy and bright pink. If it’s too thick, add a little water or chickpea liquid a tablespoon at a time to loosen it up.
- Taste and add more salt or lemon juice if you want it brighter.
- Serve the beetroot hummus with pita, veggies, or use it as a spread.
Avocado Hummus for Extra Creaminess
Ingredients:
- 1 ripe avocado
- 1 cup cooked chickpeas (or canned, drained and rinsed)
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 garlic clove
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Water (as needed, to thin)
Instructions:
- Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Set aside.
- In your immersion blender jar, add the cooked chickpeas, tahini, lemon juice, garlic, olive oil, salt, and pepper.
- Insert the immersion blender and blend until smooth and creamy.
- Add the avocado to the blender and continue blending until the mixture is well combined and silky.
- If the hummus is too thick, add a little water, a tablespoon at a time, and blend until you reach your desired consistency.
- Taste and adjust the seasoning if needed, then serve.
Herbed Green Hummus with Fresh Parsley
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- Water or chickpea liquid, as needed for blending
Instructions:
- Grab your immersion blender and add the drained chickpeas into a tall container suitable for blending.
- Pour in the tahini, lemon juice, minced garlic, and olive oil.
- Add a pinch of salt and the chopped parsley on top.
- Turn on the immersion blender and start blending until smooth and creamy.
- If the hummus is too thick, slowly add water or chickpea liquid while blending until you reach your desired consistency.
- Taste and adjust the salt or lemon juice if needed.
- Serve the herbed green hummus with fresh veggies, pita, or as a spread.
Conclusion
Making hummus with an immersion blender is quick and easy. Simple ingredients and a bit of creativity can create something special. Check it out and enjoy.
