This hummus will bring all the veggies to the yard.  That’s right – its better than store bought. I can teach you, and I won’t charge.  *In my Milkshake by Kelis voice* .

I recently purchased an immersion blender to make soup with. In order to justify spending upwards of $30 on the blender, I had to think of more ways to use it. In this case I’m using it as a food processor substitute!

What you’ll need:

  • 1 can of chickpeas drained and rinsed – Goya is awesome
    • It helps to take the casing off of the bean for a smoother hummus. But if you’re not feeling it, skip it!
  • 1 tablespoon of olive oil
  • 1 tablespoon of tahini
    • tahini is ground sesame seeds so if you’re allergic be sure to leave it OUT.
  • 2 cloves of garlic
    • I used my $4 ikea garlic press to crush it to let all of those yummy garlic juices ooze out.
  • 4 pepperazzi red peppers
    • I got these from the olive bar – they have so much flavor.
  • dash of (season to taste) :
    • salt
    • pepper
    • cumin
    • paprika
  • 2 tablespoons of water
  • 1/2 of lemon (squeeze to get the juice)
    • leave the fake stuff at the store and use a FRESH lemon
Red Peppers from the Olive Bar (near the deli)

What you’ll do:

  • combine the chickpeas, tahini, garlic, lemon juice, red peppers, and spices into a bowl
  • Use the immersion blender (or food processor) to blend those yummy ingredients together until it starts to look like a luxurious paste.
  • Add more water or lemon juice if necessary to make the hummus more spreadable.
  • Place the hummus into your serving bowl and add a bit of olive oil, salt, and paprika to the top for presentation.
  • Lastly, TASTE IT! Taste a bit of it with some veggies (sugar snap peas with this hummus is THE BEST.

**This recipe is safe for vegans because it does not contain dairy or animal-derived substances.