Breastfeeding Friendly Blender Hummus
Creamy, garlicky, and endlessly scoopable, this blender hummus is the kind of snack that earns a permanent spot in your weekly rotation. Chickpeas are a fantastic plant-based source of protein and folate — nutrients that matter a lot when you're nursing — and tahini brings in healthy fats and calcium to round things out. The whole thing comes together in a single blender, which is a genuine blessing when you're short on time and energy. Blending the garlic with lemon juice first is a small but smart move that mellows the raw bite and builds a bright, balanced base before the tahini and spices go in. Using the reserved chickpea liquid instead of water gives the final texture an extra silky, restaurant-quality smoothness that's hard to beat. A drizzle of good olive oil and a dusting of smoked paprika on top make it look like you put in way more effort than you did. Serve it with pita, crackers, or whatever vegetables are easiest to grab one-handed.
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) chickpeas, drained, liquid reserved
- ½ cup well-stirred tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 cloves garlic, peeled
- ¾ tsp fine salt
- ½ tsp ground cumin
- 3–5 tbsp reserved chickpea liquid or cold water, as needed
For serving
- 2 tbsp extra-virgin olive oil, for serving
- ¼ tsp smoked paprika or sweet paprika, for serving (optional)
- 1 tbsp fresh flat-leaf parsley, roughly chopped, for serving (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Add the garlic and lemon juice to the blender and blend on high for 15 seconds, until the garlic is finely minced and fragrant.
- 2
Add the tahini, salt, and cumin to the blender. Blend on high for 30 seconds, until the mixture is thick and pale.
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