Note: I originally shared this recipe as a guest post over at Kitchen Stewardship. You should check out her blog, if you get a chance. I’ve learned so much from Katie and consider her site one of my favorite resources.
Hummus is quite notably a weakness for me. I spend way too much on the store-bought stuff. There could be worse things, right? Afterall, hummus is one of the most heart-healthy, nutrient dense foods out there. But, if left unchecked, I can spend up to $25 a month on this dip..yes, $25 on a dip. Enter this homemade version I’m going to share with you today.
I love the simplicity of using the blender, along with the cost savings, of this Simple Blender Hummus Recipe. I can make 8 ounces for at least half the cost of my store-bought version. The best part is that you can make a big batch, freeze it in small containers and use it whenever you like. I find that it takes about 24 hours to properly thaw out.
- ½ cup tahini paste
- ⅓ − ⅔ cup water drained from beans (use more or less depending on desired consistency)
- juice of 3 lemons
- ⅓ cup extra virgin olive oil
- 2-4 cloves of peeled garlic (I like mine garlicky, so I use 4!)
- 1½ − 2 tsp kosher salt
- 2 tsp ground cumin
- optional: cayenne pepper, to taste
- optional: black pepper, to taste
- 3 cups of cooked chickpeas or garbanzo beans (or 2 – 15oz. cans chickpeas), drained
- 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.