Hummus

1. 1

   Place all ingredients in the blender jar. Secure lid and turn dial to Speed 1. Blend on Speed 1 until paste-like consistency, then slowly increase speed to medium (Speed 5). Blend until texture is very smooth, using the tamper to push down chickpeas, until chickpeas are paste-like, about 1 minute.

2. 2

   Blend in up to a 1/4 cup more water, as needed, to achieve desired consistency. Taste and adjust with salt, if needed.

3. 3

   Serve immediately, or store in airtight container in refrigerator for up to 1 week.

4. 4

   VARIATION: Roasted garlic hummus: Use 3 tablespoons roasted garlic in place of raw garlic. Proceed as directed.

5. 5

   VARIATION: Kalamata olive hummus: Add 1/4 cup pitted and chopped Kalamata olives with tahini. Proceed as directed.

6. 6

   VARIATION: Roasted red pepper hummus: Add 1/4 cup chopped jarred roasted red peppers with tahini. Proceed as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.