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Hummus recipe: heavenly creamy pleasure

Prepare hummus in a blender

Our homemade hummus from the high-speed blender is a heavenly-creamy pleasure, this hummus recipe can also be called a culinary treasure from 1001 Nights. Even if we prepare large amounts to have some backup in stock, the oriental chickpea paste usually does not survive more than a week in the refrigerator. The attraction is simply too great. But that doesn't matter, because hummus has a lot of good things to offer - including vegetable protein, zinc, magnesium and iron, as well as plenty of fiber. Our favorite way to eat it is as a dip with a variation of vegetable sticks. This way you can enjoy hummus at work - just put it in a jar and take it with you.

Hummus recipe

Heavenly creamy chickpea puree
Prep Time 12:10 Hours
Perform Time 10 Min
Total Time 12:20 Hours
Amount 600 ml
Calories 1400 kcal
Cuisine Cream
Author Carla from
Hummus recipe: heavenly creamy chickpea puree
4.93 from 1116 Reviews


  • 250 g chickpeas
  • 1 pinch of baking soda for soaking
  • 1 teaspoon sea salt for cooking
  • 4 garlic cloves peeled
  • ½ garlic clove fresh, peeled
  • 3-4 tbsp. tahini light sesame paste
  • 1 level tsp cumin ground
  • 4 tbsp lemon juice fresh, for the hummus
  • 3-4 tbsp. olive oil
  • sea salt to taste
  • 500 ml cooking water


  1. Soak the chickpeas in water with a pinch of baking soda for at least 12 hours. The soaking and the pinch of baking soda will significantly reduce the cooking time and make the chickpeas easier to digest.
  2. Optional: You can make the chickpeas even healthier by sprouting them for at least 24 hours to three days. Sprouting increases their nutrient content and makes them even easier to digest. To do this, use a sprouting jar or a simple kitchen sieve and water them 3 times a day. We also find that sprouting the chickpeas just makes them taste even better!
  3. Now boil the chickpeas together with the peeled garlic cloves (leave whole) in about 1 liter of water for about 1 hour until soft. Let the chickpeas boil on the highest setting with the pot closed, and then reduce the heat. Foam will form at the beginning; simply remove it with a skimmer.
  4. The chickpeas are soft enough when they can be easily mashed with two fingers.
  5. Keep a small handful of whole chickpeas as decoration.
  6. Now add the softly cooked chickpeas to the blender container together with about 500 ml of cooking water, including the garlic cloves that were cooked with them. Add half a clove of fresh garlic, tahini, cumin, lemon juice and olive oil. Start the blending process on the lowest speed level and slowly increase the speed to the highest level.
  7. Use the tamper to push the mixture towards the blades and blend until the hummus reaches a creamy and relatively liquid consistency - it will thicken as it cools down.
  8. Season to taste: add more cooking water if necessary and season with salt and optionally a dash of toasted sesame oil. Blend again.

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Tip: Keep some of the cooking water in the fridge. If you find that over time the consistency of the hummus has become too thick, simply pour the mixture back into the blender, add some cooking water, and puree to the desired consistency.

Vegetable sticks

from carrots & co
Prep Time 10 Min
Perform Time 5 Min
Total Time 15 Min
Amount 23 Piece
Calories 60 kcal
Cuisine Side Dish
Author Carla from
Serve hummus recipe with vegetable sticks.
4.99 from 1071 Reviews


  • 1 celery stalk
  • 2 carrots medium
  • 1 chicory heart


  1. While the hummus cools down, you can now prepare the vegetable sticks for dipping.
  2. Peel the carrots and cut them into sticks; wash the celery and cut it into narrow sticks.
  3. If necessary, remove the outer leaves from the chicory and pluck the inner leaves for dipping.
  4. Of course, you can cut other vegetables for dipping - such as peppers or fennel.
  5. Tip: In summer, fresh tomatoes and red onions also go very well with hummus.
Hummus recipe: bowl filled with hummus and vegetable sticks

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Hummus recipe dress with lemon juice, olive oil and chili:

Pour the hummus into a bowl and add chickpeas as a topping. Then drizzle with some fresh lemon juice and olive oil. To top it all off, add a pinch of chopped parsley and some chili flakes. You can either arrange the vegetable sticks on a large plate or fill them into various small bowls or drinking glasses.

Collage of two pictures with hummus in a waffle jar and on a plate with sticks of from carrots, celery and chicory
Healthy lunch or dinner - ideal to take to work.

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Have you ever made your own hummus in a blender?

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Carla from

I fell in love with the first sip. In 2010 a friend of mine served me my first green smoothie. Since then, green smoothies are my absolute favorite breakfast. Quickly prepared, I start my day healthy, delicious and well nourished. I carry the feeling of this delicious healthy breakfast with me all day long - all the way through to the evening.
Nice side effect: Without renunciation or nutritional dogma, green smoothies regulate my desire for coffee, chocolate and all the other temptations.

Among other things, Carla gives workshops for beginners and also is responsible for social media and communication.

Add comment

18 | Comment(s)

Sankhar Murmu
Hummus is one of my all-time favorite dips/spreads! Its creamy texture, nutty flavor, and subtle tanginess from the lemon juice make it absolutely delicious. Whether I'm enjoying it as a snack with some fresh veggies or spreading it on a sandwich, hummus never disappoints. I love how versatile it is too, with endless possibilities for customization. From the classic recipe to exciting variations like roasted red pepper or spicy jalapeño, there's a hummus flavor for every palate. Plus, knowing that it's packed with protein and fiber makes it a guilt-free indulgence. Hummus truly deserves its place as a beloved staple in many cuisines worldwide.
Carla von Grü
Hello Sankhar,

thank you very much for your comment. I can only agree with you 100 percent: I love hummus!!! Thank you also for your recipe variation ideas. I like e.g. also very much hummus with fresh coriander.

Hello, I'm about to make my first hummus, but do not know if the wartmann simply turns off automatically after 1:56 min:sec and what the divisions on the dial knob mean?????
Carla von Grü
Hello Jutta,
if you use one of the automatic programs, they will of course end automatically - depending on the runtime.

If you set the speed manually on the Wartmann Blender by turning the rotary knob to the right, you must end the runtime by returning the rotary knob to the central start/stop position. In manual mode, you have a total of 8 8 speed settings. The hummus is pureed at maximum speed.

If you have any further questions, please feel free to contact me.
Kind regards,
Have made kdas hummus. It tastes wonderful. Will always use this recipe in the future.
Carla von Grü
Dear Beatrix,

that makes us very happy. Thank you for your feedback :)

Best regards,
please send only the hummus recipe.
Have beteits the newsletter.
Carla von Grü
Hello Beatrix,

You should enter your email address in the registration box above, then you will automatically receive the recipe link.

Best regards,
Thanks for the great recipe! One question: do you take the soaking water for cooking, or do you do away with it and use fresh?
Thank you,
Kind regard,
Carla von Grü
Hello Susanne,

thank you for your comment. Please pour away the soaking water and use fresh water to cook the chickpeas.
Have fun and enjoy trying it out,
best regards,
Hello to all
Can I also use canned chickpeas?
Carla von Grü
Hello Martina,

of course you can also use canned chickpeas. Tastes a little different, but still good.

Kind regards,
I have a question: how do you manage not to leave too much hummus in the container?:-) I usually just fill up my kitchen utensils with water, so the residue doesn't dry out, but if I did that with the container, there would still be some residue of the good hummus left hanging around.
Carla von Grü
Dear Claudia,
with hummus or viscous blender preparations, it is of course inevitable that residues remain in the container. In our opinion, it works best with a spatula – such as this model: Spatula 3cm.
Love, Carla
Since I got the Vitamix, I've been making hummus a lot with the help of the VM recipe book. I always have to prepare an extra portion with chili for my husband....? We eat it with almost everything: a day without hummus is a lost day?
So far, I've used the "ready-made" canned/jarred chickpeas and want to try it with sprouted ones. I am very curious about the difference in taste!
Kind regards
Carla von Grü
Dear Hilde,
we are curious about your taste judgment. I find that it is a big difference – what concerns the digestibility of chickpeas. Love and happy hummus :)
Dear Carla
Today I had the hummus with germinated chickpeas. Hmmmm, so my palate (and digestion....) like the unsprouted version a lot more. This version tastes too mealy or too peasy to me. It tastes a bit like those noodles made from peas to me – and unfortunately, those aren't my favorites either...
So in the future I will enjoy my hummus again with recipe from Vitamix cookbook.
Warm regards, Hilde
Carla von Grü
Dear Hilde,
that's interesting! But tastes are simply different. To make sure, we are talking about the same recipe: Did you cook the sprouted chickpeas afterwards? Or did you make a raw food version with it – that also works, but in fact tastes quite different – and namely in the direction of peas.
Best regards, Carla
P.S. You're absolutely right: I'm also making hummus again this week :)