When your garden (or local farmer’s market) is overflowing with Zucchini, here’s a super simple twist on a Tzatziki you can whip up in minutes!
Ranch dressing… it has a reputation. It’s widely loved, and understandably. It’s creamy, savory, and really flavorful. Some people even put it on their pizza, though that’s a contentious debate I don’t have time to weigh in on here. My husband loves ranch dressing, but…
You probably know this already, but not all hummus is created equal.
I find most store bought hummus to be a bit gritty, and have a harsh taste. There are exceptions, of course, but hummus is so easy to make at home there is no reason to settle for sub-par hummus.
I used to think that for supremely creamy hummus, I needed to soak and boil dry chickpeas and then peel the skins. I’ll admit, I’ve done it, but it’s labor intensive and not something I would want to do on a regular basis. That’s where this easy, dreamy hummus comes in.
This hummus dip uses canned chickpeas, and requires a 30 minutes boil with baking soda to get them perfectly mushy. You may think you’ve gone too far as the chickpeas will be falling apart, but that’s exactly what you want. Have faith.
blender hummus ingredients:
Chickpeas – Canned chickpeas get super silky and smooth when prepared this way. I love when shortcuts are not only permitted, but an asset! I love the Garden of Eden brand.
Tahini – I always have tahini on hand, and use it mainly for dressings, dips, and baked goods. It’s worth buying for this, and with what you have leftover you can make my Salted Tahini Chocolate Chip Cookie Bars.
Baking soda – This is the magic ingredient, transforming those chickpeas so they blend up easily and smoothly.
Lemon – Lemon gives the right punch to this dip. I like a lot of lemon in mine so I always use two lemons, but start with one and add more if needed.
“What else can I use?”
- There are so few ingredients in this hummus that most are very necessary. However, there are a couple of tweaks you can make and variations you can use.
- I like just a little bit of cumin in this for it’s smokiness, but feel free to either add more or leave it out depending on your preference.
- I use two cans of chickpeas here, but you can use a can of white beans as well. If you haven’t made my 5 Minute White Bean Hummus it’s a great recipe to try this combination.
- I top with parsley, smoked paprika, cumin, olive oil, and zaatar but you can use all or none of those. It’s more for decoration than anything else.
If you make this hummus, I’d love to hear from you. You can message me on Instagram, or better yet, share it on your Instagram stories and tag me so I can re-share. I know you’ll love it as much as I do.
The Silkiest Blender Hummus Dip
- 2 cans chickpeas, drained and rinsed
- 1 tsp baking soda
- 1/2 tsp ground cumin
- 3 garlic cloves, halved
- 1-2 lemons, juiced
- 1/2 cup tahini
- 1/4 cup extra virgin olive oil
- 1/2 cup ice water
- 1-2 tsp Kosher salt
- Put chickpeas in a medium saucepan with baking soda and garlic and cover with water.
- Bring to a boil, reduce to a simmer, and simmer for 30 minutes.
- Strain the chickpeas and garlic and transfer to a high speed blender.
- Add the lemon juice, starting with the juice of one lemon.
- Add tahini, one teaspoon of salt, the cumin, and the olive oil.
- Blend until smooth.
- When smooth, drizzle in the ice water until it's the consistency you want.
- Taste and add more lemon juice and salt if desired. I always use 2 teaspoons of salt and the juice of 2 lemons.
- Spread onto a shallow bowl and top with a drizzle of olive oil, spices, herbs, etc. Use your imagination!
- Serve with pita, veggies, chips, or crackers. Enjoy!