Simple Blender Hummus
Making homemade hummus in the blender (or food processor) is easier than you think. The hummus ingredients come together quickly leaving you with healthier and tastier side dish than you could find at the store.
Servings: 72 (serving size 2 tablespoons)
Calories: 20kcal
Ingredients
- 1/2 cup tahini
- 2 (15-oz.) cans garbanzo beans, drained (make sure to keep the liquid--you'll need 1/3 − 2/3 cup of it; or water will work)
- 1/2 cup lemon juice
- 1/3 cup extra virgin olive oil
- 4 cloves of peeled garlic I like mine garlicky, so I use 4!
- 1 1/2 teaspoons Kosher salt
- 2 teaspoons ground cumin
- 1/8 teaspoon cayenne pepper more to top with if desired
- optional: black pepper to taste
Instructions
- Add the tahini, 1/3 cup the canned bean liquid (reserve the rest), lemon juice, olive oil, garlic, salt, cumin, cayenne, and pepper to a blender or food processor*.
- Puree until garlic is minced and liquid is combined.
- Add half of the beans and blend until smooth. Add last of the beans and blend until smooth. Add more bean juice (or water) to thin out the hummus, to arrive at the consistency you like best. You may have to use a spatula to scrape the sides and bottom to make sure everything is 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.
Notes
- If using a food processor, you can add the first half of the beans to the liquid ingredients in this step.
- If you don't have tahini, you can use alternatives like sunflower seed butter, almond butter, or even Greek yogurt. The flavor will be slightly different, but it will still be delicious.
- To make smoother hummus, remove the skins from the chickpeas before blending. You can also use warm water or the cooking liquid from the chickpeas (aquafaba) to help achieve a creamier consistency.
Nutrition
Calories: 20kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 2g | Sodium: 49mg | Fiber: 0.1g | Sugar: 0.05g