Hummus In The Blender Recipes

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SIMPLE BLENDER HUMMUS



Simple Blender Hummus image

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.

Provided by Polly Conner

Categories     Appetizer

Time 11m

Number Of Ingredients 10

1/2 cup tahini
1/3 − 2/3 cup liquid drained from beans (use more or less depending on desired consistency)
juice of 3 lemons (a little less than half a cup)
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
2 (15 oz.) cans garbanzo beans, drained (make sure to keep the liquid!)

Steps:

  • Add all ingredients except the garbanzo beans to a blender*.
  • 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 water to thin out hummus as needed. You may have to use a spatula to scrap the sides and bottom to make sure all 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.

Nutrition Facts : ServingSize 2 tablespoons, Calories 163 calories, Sugar 0.1 g, Sodium 201.4 mg, Fat 15.4 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 5.5 g, Fiber 1.3 g, Protein 2.9 g, Cholesterol 0.4 mg

CLASSIC HUMMUS IN THE BLENDER



Classic Hummus in the Blender image

Looking for a classic hummus recipe that tastes ultra-creamy and delicious? Well, you've got it! With chickpeas, zesty lemon juice, tahini and garlic and cumin, this simple recipe for hummus in the blender will be a go-to whenever you're craving a yummy snack!

Provided by Dawn | Girl Heart Food

Categories     Appetizer     Snack

Time 20m

Number Of Ingredients 18

1 (19-ounce) can no salt added chickpeas (rinsed and drained)
1/2 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
1 to 2 cloves garlic (minced (depending on how garlicky you like things))
3 tablespoons tahini
3 tablespoons lemon juice (from approximately one lemon)
2 tablespoons olive oil
1/2 teaspoon ground cumin (or more to taste)
4 to 8 tablespoons cold water (use more for a looser or thinner consistency)
Olive oil (regular, lemon or chili oil)
Paprika
Ground cumin
Chickpeas (you can reserve a few from your can of chickpeas)
Sesame seeds
Cilantro (chopped)
Parsley (chopped)
Pine nuts
Jalapeno (sliced or minced)

Steps:

  • Remove and discard outer skin of chickpeas. This is not necessary, but I find it gives a smoother consistency to the hummus. You can skip this step if you like or are pinched for time.
  • Place chickpeas, salt, black pepper, garlic, tahini, lemon juice, olive oil, cumin and water (start with about 3 to 4 tablespoons of water) in a high-powered blender and blend, stopping to scrape sides of blender, as necessary, with a rubber spatula.Note: If you like, you can reserve some chickpeas for garnish.
  • With the blender going, slowly drizzle in more water (a tablespoon at a time), as necessary, and blend until you've reached your desired consistency.
  • Transfer hummus to a serving bowl and garnish to taste (if desired) with any of the garnish ideas. Serve and enjoy!Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.
  • Remove and discard outer skin of chickpeas. This is not necessary, but I find it gives a smoother consistency to the hummus. You can skip this step if you like or are pinched for time.
  • Place chickpeas in a food processor (if you want to garnish the hummus with some, reserve a few for later, otherwise they all go in the processor). Process for about 1 minute. Once stopped, scrape sides of processor with a rubber spatula.Note: If you like, you can reserve some chickpeas for garnish.
  • Add salt, pepper, garlic, tahini, lemon juice, olive oil and cumin. Process again for another 3 minutes, stopping to scrape sides of processor, as necessary.
  • With processor going, drizzle in water (start with 3 to 4 tablespoons) and process for about 3 minutes. When everything is smooth, creamy and combined, taste for seasoning and blend in a little more if you like. Also, if you want a looser or thinner consistency, blend in a little more water.Note: As mentioned, start with 3 tablespoons of water and add more later if you want things looser or thinner. It's easier to add than take away. If you didn't peel the chickpeas, it is likely that you will have to add a little more water.
  • Transfer hummus to a serving bowl and garnish to taste (if desired) with any of the garnish ideas. Serve and enjoy!Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.

VITAMIX® HUMMUS



Vitamix® Hummus image

This is the result of my quest for perfectly creamy and flavorful hummus. We have many Middle Eastern restaurants in metro Detroit and I've always wanted to perfect the recipe at home. The secret to ultimate creaminess with this recipe is the Vitamix® blender, which really emulsifies the mixture so it's not grainy. Using a food processor in the past, it never came out smooth. Drizzle with extra-virgin olive oil and lightly garnish with a dash of paprika or minced parsley if desired. Sprinkle toasted pine nuts on top when serving for a savory variation. Great with fresh baked pita, pretzels, or sliced vegetables.

Provided by TroyC

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 15m

Yield 64

Number Of Ingredients 7

2 (15 ounce) cans chickpeas
6 tablespoons extra-virgin olive oil, divided
1 ½ tablespoons minced garlic
1 lemon
⅓ cup tahini (sesame seed paste)
½ teaspoon salt
1 dash ground cumin, or more to taste

Steps:

  • Pour 1 can of chickpeas with its liquid into a Vitamix® blender. Drain the second can of chickpeas, reserving liquid. Set liquid aside and add chickpeas to the blender.
  • Heat 1 tablespoon oil in a 6- to 8-inch saute pan over medium-high heat. Add garlic and saute until just turning golden in color, about 1 minute. Immediately remove from heat and add sauteed garlic with pan oil to the blender.
  • Use a citrus press to squeeze juice from the lemon directly into the blender, avoiding getting seeds into mixture. Add remaining oil, tahini, salt, and cumin.
  • Blend thoroughly on high speed for 1 to 2 minutes. Add in desired amount of reserved chickpea liquid slowly and continue blending until desired consistency is reached, 2 to 3 minutes. To serve, scoop hummus into a flat serving bowl and spread evenly around in a circular fashion.

Nutrition Facts : Calories 29.7 calories, Carbohydrate 2.5 g, Fat 2 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 45.8 mg

FALAFEL AND HUMMUS IN A BLENDER RECIPE BY TASTY



Falafel And Hummus In A Blender Recipe by Tasty image

Did you know you could whip up an entire dinner in using your blender? We're not talking protein shakes or smoothie bowls, either. Think creamy, herby falafel, roasted red pepper hummus, and fresh tzatziki sauce. It's a meal that will leave your tastebuds spinning.

Provided by Tikeyah Whittle

Categories     Dinner

Yield 4 servings

Number Of Ingredients 31

6 cups vegetable oil, for frying
1 small shallot, halved
¼ cup fresh parsley leaf, plus more for garnish
6 cloves garlic
2 cans chickpeas, drained and rinsed
1 teaspoon ground cumin
1 ½ teaspoons ground coriander
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt
6 tablespoons all purpose flour
¼ cup extra virgin olive oil
2 cans chickpeas, drained and rinsed
1 cup roasted red pepper, jarred
¼ cup tahini
1 clove garlic
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
¼ teaspoon smoked paprika
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt
2 tablespoons water, as needed
1 persian cucumber, peeled
2 cups greek yogurt
1 ½ teaspoons fresh lemon juice
1 clove garlic
3 tablespoons fresh dill, plus more for topping
4 fresh mint leaves
4 pitas
¼ cup red onion, thinly
¼ cup cherry tomato, halved
½ cup cucumber, sliced

Steps:

  • Make the falafel: Line a baking sheet with parchment paper.
  • Heat the vegetable oil in a large pot over medium-high heat until it reaches 375°F (190°C).
  • Add the shallot, parsley, and garlic to a blender and pulse until coarsely chopped. Add the chickpeas, cumin, coriander, pepper, salt, flour, and olive oil and blend until combined, but still slightly chunky, 15-20 pulses, scraping down the sides of the blender as needed. Transfer the mixture to a large bowl and rinse out the blender.
  • Scoop the falafel mixture into 2-tablespoon portions and gently roll into balls, then flatten slightly. Place on the prepared baking sheet. You should have about 12 balls.
  • Working in batches, fry the falafel balls in the hot oil for 2-4 minutes, until dark golden brown. Transfer to paper towel-lined plate to drain, then arrange on a serving platter, garnish with parsley, and set aside while you make the dips.
  • Make the roasted red pepper hummus: Add the chickpeas, roasted red peppers, tahini, garlic, lemon juice, olive oil, paprika, pepper, and salt to the blender. Purée until smooth, adding the water 1 tablespoon at a time until the desired consistency is reached. Transfer to a serving bowl and rinse out the blender.
  • Make the tzatziki sauce: Add the cucumber, yogurt, lemon juice, garlic, dill, mint to the blender. Purée until mostly smooth, but still with some texture. Transfer to a serving bowl and top with more dill.
  • Serve the falafel, hummus, and tzatziki with pitas, red onion, cherry tomatoes, and cucumber.
  • Enjoy!

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