Cooked - Fluffy Hummus In The Ninja Creami (no Ninja Required)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Fluffy Hummus In The Ninja Creami (no Ninja Required)

4.0

1 15 oz. can of garbanzo beans, set 2 tablespoons of the aquafaba (liquid in the can) aside, then drain

1 clove of garlic

¼ cup of lemon juice

2 tablespoons of aquabafaba (as mentioned above)

1 teaspoon of apple cider vinegar

1 teaspoon of miso (you can use salt instead, or a combo of both)

Optional 1 to 4 tablespoons of tahini

½ teaspoon of cumin

½ teaspoon of paprika

½ teaspoon of salt (optional)

Use the “S” blade in your food processor. Turn it on and drop the garlic clove in and let it get minced. Turn off, scrape down the sides
Add the lemon juice to the garlic and turn on the food processor again for a few seconds, scrape down the sides again
Add the rest of the ingredients except cumin, paprika, and salt (if you are not on a low-fat diet, mix in 1-4 tablespoons of tahini, it will be more creamy, the more you add)
If you do not have a Ninja CREAMi, you are finished! This will still be good hummus. It’s best to let it refrigerate for an hour before eating to let the flavors meld, but not necessary.
Put the hummus in the Ninja CREAMi jar and freeze for 24 hours.
Blend on the “Ice Cream” setting. You may need to “Re-spin” it.
Let the hummus sit out for about 3 hours after spinning. Remove it from the Ninja container so it will defrost faster. It will look powdery. Don’t worry, the consistency will change as it defrosts
When it is fully defrosted, mix well, add spices, taste and add more lemon or garlic if it needs it

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🫕Dip

CuisineMiddle Eastern

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 53 weeks ago

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