Ultra Creamy Whipped Hummus

Make Ultra Creamy Whipped Hummus in just 5 minutes — even using canned chickpeas! My secret ingredient and simple blending trick transform grainy hummus into a restaurant-quality dip that’s light, airy, and unbelievably smooth. Vegan, dairy-free, and perfect for meal prep or parties, this homemade hummus is about to become your go-to recipe.

I’ve created numerous hummus recipes over the years — from traditional Lebanese-style hummus to roasted red pepper versions — but nothing beats this ultra creamy whipped hummus. Once I discovered this simple blending trick using cold water and ice cubes, everything changed. The texture turns from dense and grainy to light, silky, and almost mousse-like.

I started making this version when I realized how much store-bought hummus lacked that airy, whipped consistency you find in restaurants. Now, I always make it fresh at home in just five minutes — even with canned chickpeas! It’s budget-friendly, quick, and always impresses at gatherings or in meal prep bowls.

If you love recipes that make healthy eating easy and delicious, you’ll also enjoy my Roasted Red Pepper Hummus, Mediterranean Hummus Bowl , and Hummus with Spiced Meat. Each one brings a unique twist to the classic dip — from smoky and sweet to vibrant and hearty.

Recipe Overview

Flavor Profile: Light, nutty, creamy, and perfectly balanced with lemon and garlic
Cuisine: Mediterranean
Course: Appetizer, Snack, Dip
Dietary Notes: Vegan, dairy-free, gluten-free, high in protein
Meal Prep Friendly: Yes — stays fresh up to 5 days in the fridge

Ingredients

Here’s everything you’ll need to make this smooth, restaurant-style hummus:

• Chickpeas: Canned chickpeas make this recipe quick and convenient. For extra creaminess, remove the skins or use the boiling method below.
• Cold water: The secret ingredient! Cold water helps emulsify the tahini and chickpeas, giving that dreamy whipped texture.
• Lemon juice: Adds brightness and balances the nuttiness.
• Garlic cloves: Use fresh garlic for the best flavor.
• Tahini: The key to authentic hummus flavor — choose a high-quality, smooth tahini.
• Salt: Adjust to taste.
• Olive oil: Adds richness and enhances the smooth finish.
• Ice cubes: Another secret to getting that light, airy consistency.

Optional:

• Instead of canned chickpeas, use boiled or pressure-cooked chickpeas (see notes below.

(Scroll down for recipe details.)

Step-by-Step Instructions

Step 1: Start with the water

Add ¾ cup cold water to your blender or food processor first. (This helps the blades move freely, creating a smoother blend.)

Step 2: Add the chickpeas

Add drained chickpeas directly on top of the water.

Step 3: Add the rest

Add tahini, lemon juice, garlic, salt, olive oil, and ice cubes.

Step 4: Blend until whipped

Blend on high for about 1–2 minutes until completely smooth and airy. Stop halfway to scrape down the sides with a spatula — this ensures an even, velvety texture.

Step 5: Adjust to taste

If you like a thinner hummus, add 1 teaspoon cold water at a time and blend again. Taste and adjust salt or lemon juice as needed.

Serve immediately or refrigerate for later. Drizzle with olive oil, sprinkle with paprika, or garnish with parsley.

Ingredient Spotlight: Tahini

One of the key ingredients that gives hummus its signature flavor and creaminess is tahini — a smooth, nutty paste made from ground sesame seeds. It’s what transforms blended chickpeas into that rich, velvety dip we all love.

High-quality tahini makes all the difference when it comes to achieving the perfect hummus texture. Look for tahini that’s smooth, pourable, and light in color, with a mild, slightly toasty flavor. Some brands can be thick or bitter, which can make your hummus less creamy or overly strong in taste.

How to Serve Whipped Hummus

This hummus is incredibly versatile! Try it:

• As a dip for carrots, cucumbers, bell peppers, or celery sticks.
• Spread on warm pita, toast, or sandwiches.
• As a creamy base for Mediterranean bowls or wraps.
• Alongside grilled meats, Beef Shawarma ,or roasted vegetables.
• As part of a mezze platter with olives, falafel, and tabbouleh.

It’s vegan, dairy-free, and packed with flavor — perfect for healthy snacking or entertaining.

Storage and Meal Prep Tips

Hummus is one of my favorite things to meal prep. It lasts up to 5 days in the refrigerator, and having it ready makes snacking and assembling quick meals so easy.

• Store: In an airtight container in the fridge.
• Before serving: Give it a good stir and drizzle with olive oil to freshen it up.
• Do not freeze: Freezing changes the smooth texture.

Notes: How to Cook Chickpeas (If Not Using Canned)

To soak:

Rinse 1 cup dried chickpeas and soak overnight in plenty of water with 1 teaspoon baking soda. This softens them for an ultra-smooth blend. Drain and rinse before boiling.

To boil:

Boil soaked chickpeas in fresh water for 1–1.5 hours until very tender.

In the Instant Pot:

No soaking required! Add 1 cup dried chickpeas + 4 cups water. Cook on High Pressure for 35 minutes, then natural release for 15 minutes. Drain before using.

Frequently Asked Questions (FAQs)

More Recipes You Must Try:

Dips

Layered Hummus Veggie Dip Recipe

Vegetarian

Spicy Roasted Red Pepper Hummus

Dips

Hummus with Spiced Meat

Brunch

Mediterranean Hummus Bowl