Blender Hummus

 in Kitchen

When i first started making hummus, I didn’t even know I was making it the “wrong” way.
For starters I didn’t know what tahini was and to follow up, I didn’t have a food processor.

While it’s true tahini adds depth of flavor to hummus, especially plain hummus it isn’t the end of the world to make it sans. A food processor it turns out is also not a required part of the puzzle for creamy dip.

It comes down to having the best chickpeas, as it honestly should because they are the main ingredient.
If you have a soft and delicious chickpea your hummus will be good every time.

So put away the canned garbanzos and pick up a bag of dried beans (or better buy them in bulk) and let’s get started.

Making the best chickpeas

The slow way

Soak 1 bag (500g) of beans for 8-10 hours (overnight)
Cook the beans 1-2 hours in a lot of water with ½ onion, 2 cloves of garlic, thyme, oregano and salt to taste.
Cook until very very soft and easily mashed.

The pressure cooker way

Add 1 bag (500g) of dried beans without soaking to a pressure cooker.
Cover with plenty of water and add ½ onion, 2 cloves garlic, thyme, oregano and salt to taste.
Cover and use your pressure cooker as directed in the instructions.
Once pressure is reached cook for 35-40 minutes (to get very soft beans).
Allow the pressure to release fully before opening the pan.
NOTE: Do not use a pressure cooker unless you know how.

Blender Hummus Recipe

My recipe uses beets because I am trying to eat more iron rich foods.
You can leave it out or trade it for spinach, roasted red pepper or other flavor of choice.

1 small (200 g) beet (cubed and boiled until soft)
1 can (300 g) cooked chickpeas
A sprig of fresh thyme
Pinch of dried oregano
Pinch of dried rosemary
2 cloves garlic
1 T tahini (optional)
Salt and pepper to taste
Water or oil until smooth (approx ¼ cup)

To cook the beats, cube and boil in water with a little salt until soft.
If using spinach you can add it fresh.

Add all the ingredients to the blender and pulse, adding water or olive oil a little at a time until the hummus is very smooth.

Enjoy on sandwiches, as a dip for vegetables or pita chips.
Recipe for easy stove top pita here.


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