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) :
- 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
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.