Foost, our Australian partners, have been using the Fender Blender Pro (High Performance) at all their events. A recent event they participated in promoted Melbourne city workers to get active during their lunch break, and to eat more colorful veggies. To stick with the theme of the event they whipped up some hummus and then served it in shot glasses with veggie sticks. Everyone enjoyed it and they got lots of complements on the hummus, so give it a try!
1 15oz can chickpeas, liquid drained
1 large lemon, juiced
2 teaspoons crushed garlic
1 tablespoon olive oil
1 heaped tablespoon tahini
1 teaspoon cumin
1/4 cup water or liquid from chickpeas
Pinch salt, optional
Prep It In Your Pitcher: Blend all ingredients together with your bike blender (we recommend the High Performance option for this). Adjust garlic, lemon juice and tahini to suit your taste buds. Serve with fresh veggies!
Try making pink hummus by adding raw grated beetroot.
If you don’t have tahini, use 2 tablespoons of roasted sesame seeds (simply put sesame seeds on a baking tray and roast for 5 minutes).