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.
- 1/2 cup tahini paste
- 1/3 − 2/3 cup water drained from beans (use more or less depending on desired consistency)
- juice of 3 lemons
- 1/3 cup extra virgin olive oil
- 2-4 cloves of peeled garlic (I like mine garlicky, so I use 4!)
- 1 1/2 − 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.