Hummus in a Blender
You can make this with either canned or home cooked chickpeas. If you are using canned, I recommend using organic beans. Drain the liquid from one of the cans, but leave the other undrained and use its liquid instead of the water. If you are using home cooked chickpeas, you may need less water so start with barely 3/4 cup and add more if the hummus is too thick.
You can make this with either canned or home cooked chickpeas. If you are using canned, I recommend using organic beans. Drain the liquid from one of the cans, but leave the other undrained and use its liquid instead of the water. If you are using home cooked chickpeas, you may need less water so start with barely 3/4 cup and add more if the hummus is too thick.
- Carbohydrate 0.036579375 g
- Cholesterol 0 mg
- Fat 0.0084984375 g
- Fiber 0.024543751001358 g
- Protein 0.00968625 g
- Saturated Fat 0.001378125 g
- Serving Size 1 1 Serving (1g)
- Sodium 436.0498125 mg
- Sugar 0.012035623998642 g
- Trans Fat 0.000853125 g
- Calories 0 calories
Step-by-step
- Drain one of the cans of chickpeas.
- Dump both cans (including liquid from one) into the blender.
- Place all remaining ingredients except salt in the blender in the order listed, using the smaller amounts.
- Start the machine on low and increase speed to high.
- Use the Vitamix plunger to break up air pockets and push chickpeas toward the blades, if necessary. (Other blenders: Stop and use a spatula to do this.)
- If the mixture is too thick, add water a tablespoon at a time.
- Turn up to the highest speed and blend for a few seconds until hummus is completely smooth.
- Stop blender and taste the hummus.
- Add additional seasonings and salt to taste and blend briefly to combine.
- Store hummus in a sealed container in the refrigerator.
- It's best after it's had a chance to rest for at least an hour, but use within a week.
Homemade Hummus: A Busy Mom's Secret Weapon
As a working mom, time is my most precious commodity. Dinner prep needs to be quick, healthy, and – let's be honest – delicious enough to tempt even the pickiest eaters. That's where my trusty blender and this incredibly simple hummus recipe come in. I discovered this method a few years ago, and it's become a staple in our house. Forget store-bought hummus, this homemade version takes just minutes and tastes unbelievably fresh.
The beauty of this recipe lies in its flexibility. I often use canned chickpeas for convenience, opting for organic whenever possible. The trick is leaving the liquid from one can in – it acts as the perfect binding agent, creating a creamy texture without the need for extra water or oil. If you’re feeling ambitious and have some cooked chickpeas on hand, feel free to use those; you might just need a tad less liquid. This recipe allows for easy customization too. Depending on my mood (or what’s lurking at the back of my pantry), I might add a touch more lemon juice for extra zing, or a sprinkle of extra cumin for a deeper earthiness. The possibilities are endless!
Beyond the Dip: While hummus is undeniably delicious as a dip with pita bread or veggie sticks, I’ve found countless other ways to incorporate it into my busy week. It makes a fantastic spread for sandwiches, adding a creamy, flavorful layer that elevates even the simplest of lunchtime fare. I also love to use it as a base for salads, its nutty flavor complementing almost anything. A dollop of hummus adds a vibrant protein boost to a bowl of quinoa, and it’s surprisingly delightful when stirred into soups or stews, adding a unique depth of flavor.
This hummus recipe is more than just a quick snack; it's a versatile ingredient that adds a touch of Mediterranean flair to my daily life. Its adaptability makes it perfect for spontaneous weeknight dinners, packed lunches, and even last-minute appetizers for unexpected guests. Trust me, once you try this, you'll wonder why you ever bothered with store-bought hummus again.
Tips and Tricks for Hummus Perfection:
- Organic Chickpeas: Opt for organic chickpeas whenever possible for a superior flavor and to avoid any unnecessary additives.
- Garlic Lovers Unite: Don't shy away from garlic! Adjust the amount to suit your preference – more is definitely more in my book.
- Lemon is Key: Freshly squeezed lemon juice is essential for the bright, tangy flavor that elevates homemade hummus above the rest.
- Spice It Up: Feel free to experiment with different spices. A dash of red pepper flakes can add a fiery kick, while a pinch of smoked paprika imparts a subtle smokiness.
- Tahini Power: Good quality tahini is crucial for that authentic hummus flavor. If you don’t have tahini on hand, sesame seeds can be used as a substitute (though the texture will be slightly different).
- Storage: Store your homemade hummus in an airtight container in the refrigerator. It will keep for up to a week, though it's usually devoured much sooner in my house!
Making this hummus has become a small act of self-care in my hectic life. The simple process of blending the ingredients is a mindful moment, a pause in the chaos. And the resulting creamy, flavorful dip? Well, that's a reward worth savoring.
So, grab your blender, gather your ingredients, and let the simple pleasure of homemade hummus brighten your day. You might just discover, as I have, that sometimes the most rewarding recipes are the easiest ones.
