Nutribullet Hummus Recipe: Smooth and Creamy Dip in Minutes

Making hummus couldn’t be easier with your NutriBullet blender. This recipe delivers a smooth and creamy dip in just minutes using simple ingredients like chickpeas, tahini, and lemon juice.

Blend all ingredients until you achieve your desired consistency, adjusting seasoning as needed. Serve with pita chips, vegetables, or as a sandwich spread for a protein-packed snack that’s both healthy and delicious.

Ingredients for Nutribullet Hummus

Simple ingredients come together for a creamy hummus in just minutes with NutriBullet.

Chickpeas are the base—look for Bush’s or similar quality. Tahini can be found at most supermarkets or Whole Foods. Fresh lemon juice is essential—don’t use bottled. For garlic, use 2-3 cloves depending on your taste.

No tahini? Substitute with cashew butter or almond butter. Want it creamier? Add a little more olive oil. For a smoky flavor, add 1/4 tsp smoked paprika. Adjust garlic to taste—some like it strong, others mild.

Store in an airtight container in the fridge for up to 5 days. Stir well before serving. If it thickens, add a splash of cold water or lemon juice. Freezes well too—portion into ice cube trays for easy use later.

Step-by-Step Instructions for Nutribullet Hummus

Making smooth and creamy hummus is easier than you think with your Nutribullet.

Step 1: Prepare the Chickpeas

Drain and rinse the 1 can Chickpeas thoroughly under cold running water. This step is crucial as it removes excess sodium and any chickpea liquid that might affect the flavor. I like to give them a good rinse to ensure they’re squeaky clean.

Transfer the drained chickpeas to your Nutribullet container. Having them ready to go makes the blending process seamless.

Step 2: Blend the Ingredients

Add the 0.25 cup Tahini, 2 tbsp Fresh Lemon Juice, 2 cloves Garlic Cloves, 0.5 tsp Salt, and 2 tbsp Olive Oil to the Nutribullet container with the chickpeas. Make sure to use freshly squeezed lemon juice for the best flavor.

Blend the mixture on high speed for about 30 seconds or until it starts to break down. You might need to stop the Nutribullet and scrape down the sides with a spatula to ensure everything gets fully incorporated. I find that giving it a quick stir helps achieve that silky smooth texture we’re after.

Step 3: Achieve the Perfect Consistency

With the Nutribullet still running, slowly pour in the 2 tbsp Water through the top. The ice-cold water helps in achieving a creamy consistency. Continue blending for another 30-45 seconds until the hummus is smooth and creamy. If it’s still too thick, you can add a little more water, but do it gradually.

Taste the hummus and adjust the seasoning if needed. You might want to add more lemon juice, salt, or garlic depending on your preference. I’m a fan of giving it a good stir and tasting as I go.

Step 4: Serve and Garnish

Transfer the creamy hummus to a serving bowl. Drizzle a little extra olive oil over the top for a nice sheen. Sprinkle the 0.25 tsp Paprika over the hummus for a pop of color and a hint of smokiness, if you like. Serve with your favorite dippers like pita bread, veggies, or crackers.

Enjoy your delicious and creamy Nutribullet hummus! It’s perfect for a quick snack or as part of a larger spread.

Dietary Considerations for This Dish

Making it Gluten-Free

This Nutribullet hummus recipe is naturally gluten-free, making it perfect for those with gluten intolerance or sensitivity. The main ingredients—chickpeas, tahini, lemon juice, garlic, and olive oil—are all gluten-free. Just be sure to check the labels of your specific brands to ensure they’re processed in a gluten-free facility.

Keto and Low-Carb Considerations

While traditional hummus is relatively high in carbohydrates due to the chickpeas, you can make it more keto-friendly by adjusting the proportions. Try reducing the chickpeas to 1/2 can and increasing the fat content with extra tahini or olive oil. This creates a richer, more keto-compatible dip.

Vegan and Dairy-Free

This hummus recipe is naturally vegan and dairy-free, making it an excellent choice for plant-based diets. The NutriBullet blender makes it easy to achieve a creamy texture without any dairy products. For an extra creamy version, you can add a tablespoon of vegan mayonnaise or additional tahini.

Customizing for Different Diets

For a lower-calorie version, reduce the amount of olive oil or replace it with a lighter oil like avocado oil. If you’re watching your sodium intake, use low-sodium chickpeas and reduce the added salt. The beauty of this recipe is that it’s easily customizable to various dietary needs while maintaining its delicious flavor.

Storage and Allergy Considerations

Store your hummus in an airtight container in the refrigerator for up to 5 days. If you have nut allergies, be aware that some tahini brands are processed in facilities that also handle nuts. Always check labels carefully. For sesame allergies, consider substituting tahini with sunflower seed butter for a similar creamy texture.

Nutrition Information

Each serving of this hummus provides approximately 150 calories, 10g of fat, and 5g of protein. The chickpeas are a great source of fiber and plant-based protein, while the tahini adds healthy fats. This nutrient-dense dip makes a great addition to various diets when consumed in moderation.