20140103_093603_resizedTime to get back on track after a couple weeks with too many goodies and too little exercise. This is a great snack and when served in individual portions is attractive and fun snack to tide you over till dinner.   Since creating this recipe years ago I almost never have store bought Hummus in the house but always a can of chick peas ready to whip up a batch.  Quick and easy to make.

Accessory:  Blender attachment
Chill: 1 hr before serving


  • 1 can drained, rinsed Chickpeas
  • 1/2 cup water
  • 1/4 cup Tahini Paste
  • 2 Tbsp. Lemon Juice (fresh if possible)
  • 2 Tbsp. Olive Oil
  • 2 Cloves peeled garlic or 1 Tbsp. dehydrated garlic
  • 2 Tbsp. finely chopped onion or 1 Tsp. dehydrated onion
  • 1 Tsp. Cumin
  • 1/2 Tsp. Ginger powder
  • 1/2 Jalapeno (remove seeds for milder flavor) or shake of cayenne pepper
  • 1/2 Tsp. ground coriander (I skimp on this)
  • 1/2 – 3/4 Tsp. Salt
  • 3/4 Tsp. Pepper
  • 1/4 cup Sundried Tomatoes (optional)

Add all ingredients to the Blender except the Chickpeas and Tomatoes.  Blend on low speed till liquid. Then remove the small inner lid from Blender lid and slowly add the drained chickpeas through this hole.  Turn blender on a fairly slow speed and very slowly add peas, by doing this you will prevent the Blender from cutting out due to an air pocket.  If an air pocket does form just remove lid, stir around a bit and start up again. Remember this is a powerful blender and low speed will provide more than enough power to do the job. Once Chickpeas have all been added, drop in the Sundried Tomatoes and pulse for few more seconds to chop but not pulverize.  Chill and enjoy.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.