HUMMUS IN THE BLENDER

HUMMUS IN THE BLENDER image

Yield 8

Number Of Ingredients 9

3 C cooked chickpeas (or 2 15-oz. cans, 1 drained)
3/4 to 1 C water or chickpea cooking broth (or the liquid from 1 can of chickpeas)
2-4 cloves of garlic, peeled
2 Tbsp tahini (or 4 Tbsp of sesame seeds)
2-4 Tbsp of fresh lemon juice
1/4-1 tsp of cumin
1/4 tsp smoked paprika
1/8-1/2 tsp of chipotle chili powder or cayenne pepper
Salt to taste

Steps:

Place all ingredients except salt in the blender in the order listed, using the smaller amounts. Can also use a food processor - start by chopping the garlic first, & use only a 1/4 C of the liquid. Start the machine on low and increase the speed to high. Use the vitamin plunger to breakup the air pocket and push the chickpeas toward the blades, if necessary. (Other blenders stop to use a spatula to do this.) if the mixture is too thick, add a little water and additional time. Turn up to the highest speed and blend for a few seconds until hummus is completely smooth. Stop blender and taste. 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 1 week. Other items can add during the last brief blending: roasted red peppers, sun-dried tomatoes, chipotle chili peppers, green onion, carmelized onion, roasted garlic, jalapeño peppers, black or green olives, balsamic vinegar, spinach, smoked salt or liquid smoke.