Welcome back to another Eat with a Blender post! Today, we're going to make 
THE BEST hummus you can make, using your trusty blender! This recipe calls for dried chickpeas, because canned chickpea just isn't the same. If you are in for a pinch, sure you can grab the can, but if you have time, I highly recommend you try it this way. Dried chickpeas create the smoothest of textures. Let's get started!

About the ingredients

Also called garbanzo beans, chickpeas are often glossed over as an ingredient. Chickpeas are an integral part of Greek, Mediterranean and Indian cuisine. They are good source of protein and fiber and helps with feeling satiated as it contains good carbs [1]. It's simple to incorporate into your meals, you can roast them, smash them or put them in a salad.

Best Blender Hummus

8 Servings (2 cups) | 1 day prep | 15 - 20 mins | Easy 

Ingredients

• 200g dried chickpeas or 880g canned chickpeas
• 4 cloves of garlic
• 6g salt
• 61g freshly squeezed lemon juice
• 66g sesame seed or tahini sauce
• 60g extra virgin olive oil plus extra for drizzling
• Optional paprika for garnish

Equipment

• a blender
• a scale
• big bowl
• pot
• damp towel or plastic wrap
• spoon for tasting 

Directions

Prep Day (may skip if you already have prepared chickpeas)

You may choose to prep the night before and have it ready in the morning, or prep it in the morning before work to have it ready by when you come home.

1. Gentle wash the chickpeas under water, shaking the bowl gently to clean the chickpeas. 
2. Decant the water and add fresh water into the bowl. Ensure there's about 2 inches or more of water above the chickpeas. You may add a bit of baking soda to aid with the process. 
3. Place a damp towel or plastic wrap over the bowl and let it rest on the counter top for 8-10 hrs. If resting in the fridge, 12-24 hrs.
4. After the soak, decant the water, rinse the chickpeas and discard any remaining liquid. 
5. Add fresh water 2 inches above the chickpeas and boil for 1-2 hrs. Check doneness by smushing chickpeas with fingers. If it is easily smushed, they are ready. 
6. Strain the liquid, reserve some for later.
7. Optional Step: remove the skin from the chickpeas to achieve a smoother consistency. You may remove them by hand by rinsing and rubbing them vigorously three to five times. 

Hummus Time!

1. Lightly toast the sesame seeds on a stove top, watch carefully as they burn quickly. Once toasted, remove from heat and let them cool to touch. 
2. Place the sesame seeds in the blender along with olive oil. Pulse until lightly crushed. If able, blend until smooth, use tamper to aid you in the process. (Do not worry if smooth consistency is not achieved, simply follow the next steps)
3. Add the chickpeas, garlic cloves and salt and blend until smooth. Adjust consistency by adding chickpea water bit by bit. 
4. Add the lemon juice and blend until incorporated. 
5. Sample the hummus with a spoon and adjust to taste accordingly. 
6. Pour onto a dish to serve.
7. Optional: top with olive oil and a sprinkle of paprika.

Storage

To store, pour into a container and keep in the fridge for up to a week. Or pour into ice tray and freeze. To use, place in the refrigerator for a few hours to thaw.

Happy Hummus Time!