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Vegan whipped hummus made with canned chickpeas, beautifully served in a white bowl.
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5 from 8 votes

Ultra Creamy Whipped Hummus

This Ultra Creamy Whipped Hummus comes together in just 5 minutes using canned chickpeas! With the secret addition of cold water and ice cubes, this hummus turns out unbelievably smooth, fluffy, and restaurant-quality. It’s vegan, dairy-free, and perfect for meal prep, snack boards, or Mediterranean-inspired dinners.
Prep Time5 minutes
Total Time10 minutes
Course: dip, Side Dish
Cuisine: Mediterranean, Middleeastern
Keyword: chickpea dip, creamy hummus, dip, Hummus, tahni and chickpeas, ultra creamy hummus, whipped hummus
Servings: 8 servings
Author: Lama

Equipment

  • food processor or blender

Ingredients

Creamy Hummus With Tahini

  • 2 cans (15.5 oz) Chickpeas drained or 3 cups fresh, cooked chickpeas
  • ¾ cup Water (secret ingredient for ultra smooth texture)
  • ¾ cup Tahini
  • 1 tablespoon Olive oil optional
  • 2-3 Garlic cloves
  • ¼ Lemon freshly squeezed
  • 3 cubes Ice (helps create a whipped, airy texture)
  • 1 teaspoon Salt

Optional Alternatives

  • Instead of canned chickpeas, you can use boiled or pressure-cooked chickpeas (see Notes section below).

Garnish

Instructions

  • Add ¾ cup cold water to your high-speed blender or food processor first.
    (Adding liquid first helps the blades move freely for a smoother blend.)
    Note: You can make this hummus easily using an immersion blender, and it works incredibly well.
  • Add the drained chickpeas directly on top of the water.
  • Pour in lemon juice, tahini, olive oil, garlic, salt, and ice cubes.
  • Blend on high speed until the mixture becomes silky smooth and fluffy.
    This usually takes 1–2 minutes, depending on your blender.
  • Stop the blender halfway through to scrape down the edges and move the mixture around with a spatula.
    This ensures everything blends evenly and prevents the blades from getting stuck.
  • If you like your hummus thinner, add 1 teaspoon of cold water at a time and blend again. (For this recipe, the given amount should be perfect.)
  • Add more salt or lemon juice if needed. Serve and enjoy!

Notes

How to Cook Chickpeas (If Not Using Canned)
To soak:
Rinse 1 cup of dried chickpeas, then soak overnight in plenty of water with 1 teaspoon of baking soda. (The baking soda helps tenderize the chickpeas and makes them easier to blend.)
Drain and rinse well before boiling.
To boil:
Transfer soaked chickpeas to a pot, cover with fresh water, and boil for 1–1.5 hours until very tender.
In Instant Pot:
No soaking needed. Add 1 cup dried chickpeas + 4 cups water, cook on High Pressure for 35 minutes, then natural release for 15 minutes.
Drain before using in recipe.

Nutrition

Serving: 6servings | Calories: 136kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 301mg | Potassium: 117mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 100IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg