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 . It's simple to incorporate into your meals, you can roast them, smash them or put them in a salad.
Tips and Tricks
Dried chickpeas can get on the nerves of some due to its long soak time, but trust me, the soak is worth it. However, if you are running short on time, you can implore these tricks to get those dried chickpeas ready for some action.
If you are really pressed for time, dried chickpeas could be pressure cooked in around an hour. Simply wash the chickpeas, add them to a pressure cooker with 3 inches of water above the chickpeas and fire it away. One hour later you will have perfectly cooked chickpeas.
It's a set it and forget it thing with perfectly cooked chickpeas for when you get back from work. Put rinsed chickpeas into a slow cooker and cover with at least 3 inches of water. Set the cooker on low and leave it for 6-8 hours. Alternatively, you can set it on high for 3-4 hours for the a quicker version.
Another method is to par boil the beans before soaking. You can do this by bringing a pot of chickpeas to a boil (again, 2-3 inches of water), letting it cook for 5 mins before turning off the heat and letting it rest for 1 hour. These beans will still require an additional 1 hour cooking time after soaking.
To aid in the softening of the chickpeas, you may add baking soda during the soak. I would only suggest this for the long soak method as cooking with baking soda may lead to off tastes. Simply add 1/4 teaspoon of baking soda per 500g of chickpeas.
Best Blender Hummus
8 Servings (2 cups) | 1 day prep | 15 - 20 mins | Easy
- 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
- a blender
- a scale
- big bowl
- damp towel or plastic wrap
- spoon for tasting
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.
- Gentle wash the chickpeas under water, shaking the bowl gently to clean the chickpeas.
- 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.
- 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.
- After the soak, decant the water, rinse the chickpeas and discard any remaining liquid.
- 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.
- Strain the liquid, reserve some for later.
- 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.
- 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.
- 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)
- Add the chickpeas, garlic cloves and salt and blend until smooth. Adjust consistency by adding chickpea water bit by bit.
- Add the lemon juice and blend until incorporated.
- Sample the hummus with a spoon and adjust to taste accordingly.
- Pour onto a dish to serve.
- Optional: top with olive oil and a sprinkle of paprika.
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!
 Elliott B. 8 Great Reasons to Include Chickpeas in Your Diet. Healthline [Internet]. 2018 May [Cited 2021 Mar 5]. Available from: https://www.healthline.com/nutrition/chickpeas-nutrition-benefits
Attributions Photos by Freepik