Hand-Blender Hummus

One can of chickpeas, a tall cup, and your stick blender. Smoother and cheaper than the tub.

Prep: 10 min
Total: 10 min
Makes: 2 cups
Difficulty: easy

A food processor is the usual tool, but a hand blender in a tall, narrow container does the job well. The two things that make it smooth: ice-cold water, and blending longer than seems necessary.

Ingredients

1 can chickpeas, drained, liquid saved
1/4 cup tahini
1 each lemon, juiced
1 clove garlic
1/2 tsp ground cumin
1/2 tsp kosher salt
3 tbsp water, ice-cold, or the saved chickpea liquid
2 tbsp olive oil, plus more to drizzle
smoked paprika, a pinch, to finish optional

Gear

hand blender
tall cup or wide-mouth jar

Method

Tap a step to mark where you are. Tap a time to start a timer.

Lemon and tahini first

Put the tahini, lemon juice, garlic, cumin, and salt in the tall cup and blend until thick and pale.
Add the chickpeas

Add the chickpeas, ice water, and olive oil. Blend, moving the blender up and down and pressing it to the bottom, until very smooth. Stop to scrape down once or twice.
Adjust

Too thick? Blend in more ice water a tablespoon at a time. Taste for salt and lemon.
Serve

Spread it in a shallow bowl, drizzle with olive oil, and dust with paprika.

Notes

tipFor extra-smooth hummus, microwave the drained chickpeas with a splash of water for a minute first. Warm chickpeas blend smoother.
tipKeeps 5 days in the fridge with a thin layer of olive oil on top.
warningKeep the blender head under the surface while it runs, or it splatters.
pairingPita, carrot sticks, or spread inside a wrap.