Snacks · Middle Eastern

Easy Creamy Hummus

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · October 14, 2026

This blender hummus comes together in about five minutes with pantry staples and a handful of chickpeas. A spoonful of Greek yogurt keeps it extra smooth and light, and the chickpea liquid lets you dial in exactly the texture you want. Serve it with warm pita, veggies, or spread it on sandwiches.

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Easy Creamy Hummus

Why you'll love this

  • Ready in about 5 minutes with no cooking.
  • Greek yogurt makes it lighter and extra creamy.
  • Uses simple pantry ingredients.
  • Great for dipping, spreading, or meal prep.

EveryDayMeal recipe

Easy Creamy Hummus

Prep
5m
Total
5m
Serves
4
Level
Easy

Ingredients

  • 1 can (about 15 oz) canned chickpeas, drained (liquid reserved)
  • 1 tablespoon tahini paste
  • 1 garlic clove, large
  • 3 tablespoons plain Greek yogurt
  • from 1/2 lemon fresh lemon juice
  • to taste salt

Equipment

  • Food processor or blender
  • Sieve or colander
  • Spatula

Instructions

  1. Drain the chickpeas over a bowl so you catch the liquid, since you will use it to loosen the hummus later. Set the reserved liquid aside.
  2. Add the chickpeas, tahini, garlic, and Greek yogurt to a food processor or blender. Blend until the mixture starts to come together into a thick, smooth paste, stopping to scrape down the sides as needed.
  3. With the machine running, add the reserved chickpea liquid one tablespoon at a time until the hummus turns silky and spreadable, usually 2 to 4 tablespoons. Go slow so it does not get too thin.
  4. Scrape the hummus into a bowl, stir in the lemon juice, and season with salt to taste. Taste and add more lemon or salt until it tastes bright and balanced.

Tips from the kitchen

  • Save the chickpea liquid (aquafaba) before draining; it is the secret to a smooth, loose texture without watering down the flavor.
  • For the silkiest hummus, let the processor run an extra minute. The longer blend makes a real difference.
  • Taste and adjust at the end. A little more lemon or salt can wake up the whole bowl.

Estimated nutrition per serving: 130 cal · 6g protein · 15g carbs · 5g fat

Make it your own

  • Swap the yogurt for an extra tablespoon of tahini and a splash more chickpea liquid to keep it dairy free.
  • Blend in a roasted red pepper or a pinch of cumin and smoked paprika for a flavored version.
  • Add a handful of fresh parsley or cilantro for a green, herby hummus.

Storing & make-ahead

Store in an airtight container in the fridge for up to 5 days. Give it a stir before serving and drizzle with a little olive oil if it looks dry. It does not freeze well because of the yogurt.

Good to know

Do I have to peel the chickpeas?
No, but peeling them gives an ultra smooth result. For everyday hummus, a good long blend works fine.
Can I use dried chickpeas?
Yes. Cook about 1 1/2 cups of soaked dried chickpeas until tender, then use them in place of the canned ones and save some cooking water.
Why is my hummus too thick?
Add more of the reserved chickpea liquid, one tablespoon at a time, until it reaches the consistency you like.
Can I leave out the garlic?
Absolutely. Reduce to half a clove for a milder taste or skip it entirely if you prefer.

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