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Creamy Hummus with a Super Blender
Creamy Hummus with a Super Blender
Creamy Hummus with a Super blender can be made with store-bought canned chickpeas or uncooked dried chickpeas that you soak and cook yourself. In this post, I will add both methods and you decide for yourself which one you prefer.
INGREDIENTS
2 cans (900 g) chickpeas, liquid reserved from 1 can
¼ cup (35 g) sesame seeds
1 Tablespoon olive oil
¼ cup (60 ml) lemon juice
1 garlic clove, peeled
1 teaspoon ground cumin
⅛ teaspoon salt
OR
1 ½ cups uncooked chickpeas
3 tablespoons aquafaba (water the which chickpeas were cooked in)
¼ cup (35 g) sesame seeds
1 Tablespoon olive oil
¼ cup (60 ml) lemon juice
1 garlic clove, peeled
1 teaspoon ground cumin
⅛ teaspoon salt
Health Information
“Chickpeas are high in dietary fiber, especially a soluble fiber called raffinose. The good bacteria in your gut breaks this down so your colon can digest it slowly. Studies have found that eating more chickpeas can help make bowel movements easier and more regular. They can help lower cholesterol” – WebMD
Sesame seeds are a good source of protein, minerals, fiber, B vitamins as well as healthy fats and antioxidants. When consumed regularly in larger portions these seeds can aid blood sugar levels, lower your cholesterol and even assist with pain management caused by arthritis.
Did you know?
Aquafaba is an excellent egg white substitute and can be used for many vegan dishes like vegan mayonnaise, vegan meringue and so much more. So, don’t throw away the aquafaba, store it in an airtight jar in the fridge for up to a week, or freeze it for up to 3 months.
1 tablespoon of aquafaba is equal to 1 egg white.