Simple Blender Hummus
Try this Simple Blender Hummus recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 3
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tsp ground cumin
- juice of 3 lemons
- 1/3 upextra virgin olive oil
- 1/2 cup tahini paste
- 1/3 2/3 cup water drained from beans (use more or less
- 2-4 cloves of peeled garlic (i like mine garlicky so i use 4!)
- 1 1/2 − 2 tsp kosher salt
- optional: cayenne pepper to taste
- optional: black pepper to taste
- 3 cups of cooked chickpeas or garbanzo beans (or 2 – 15oz drained
- Carbohydrate 13.15146 g
- Cholesterol 0 mg
- Fat 21.81578 g
- Fiber 4.05500007909537 g
- Protein 7.22794 g
- Saturated Fat 3.03309 g
- Serving Size 1 1 cup (88g)
- Sodium 48.822 mg
- Sugar 9.09645992090464 g
- Trans Fat 0.993823999999996 g
- Calories 255 calories
Add all ingredients except the chickpeas to a blender*.Puree until garlic is minced and liquid is combined.Add half of the chickpeas and blend until smooth. Add last of chickpeas and blend until smooth.Add more bean water to thin out hummus as needed. You may have to use a spatula to scrap the sides and bottom to make sure all the chickpeas are pureed.Taste and adjust seasoning, as needed.Store in the fridge for a week or freeze for up to three months in an airtight container.*Note: If using a food processor, you can add the first half of the chickpeas to the liquid ingredients in this step.
