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Recipe: Simple Blender Hummus

  • Author: Rachel
  • Yield: 3 cups


  • 1/2 cup tahini paste (this is the brand I’ve used because I get it from Country Life)
  • 1/3 ? 2/3 cup water drained from beans (use more or less depending on desired consistency)
  • juice of 3 lemons (or 3+ Tbs. lemon juice)
  • 1/3 cup extra virgin olive oil (use the code STEWARDSHIP for 10% off at that site!)
  • 24 cloves peeled garlic (I like mine garlicky, so I use 4!)
  • 1 1/2 ? 2 tsp. kosher salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • 2 tsp. ground cumin
  • optional: cayenne pepper, to taste
  • optional: black pepper, to taste
  • 3 cups of cooked chickpeas or garbanzo beans (or 2 – 15oz. cans chickpeas), drained


  1. Add all ingredients except the chickpeas to a blender*.
  2. Puree until garlic is minced and liquid is combined.
  3. Add half of the chickpeas and blend until smooth. Add last of chickpeas and blend until smooth.
  4. Add more bean water to thin out hummus as needed. You may have to use a spatula to scrap the sides and bottom to make sure all the chickpeas are pureed.
  5. Taste and adjust seasoning, as needed.
  6. Store in the fridge for a week or freeze for up to three months in an airtight container.
  7. *Note: If using a food processor, you can add the first half of the chickpeas to the liquid ingredients in this step.


Want to try homemade tahini? Just blend toasted sesame seeds a couple tablespoons of oil. If you’ve ever made homemade nut butter, it’s exactly the same thing. You’ll need a high-powered blender or a food processor though.