Why You Need an Immersion Blender
By: Kayla Brown
Now I know what you may be thinking. “Why do I NEED an immersion blender?”
Do you ever find yourself reluctant to pull out a full sized mixer just to make whipped cream or a small batch of guacamole? If so, than an immersion blender is the appliance for you. But handiness is definitely not the only reason why an immersion blender belongs in your kitchen. You may think that you have it all with your food processor, blender and full sized mixer – and maybe you do! But you haven’t met your kitchens true potential without the assistance of a handy and seriously underrated immersion blender.
Immersion blenders can do most of the same tasks that a processor or a full-size blender can, and they’re lighter and much easier to store. Its compact size also makes it perfect for small households that don’t frequently use the capacity of a full sized blender. Whether it’s making single servings of smoothies or blending soup ingredients right in your stock pot, immersion blenders are convenient and simple.
Because you can immerse the blade into a mixing bowl or stock pot, cleanup time is cut in half. Plus, it can be easily stored in your cabinets to avoid a cluttered countertop. Most immersion blenders also come with attachments like a mini chopper, which is excellent for items like herbs, garlic and nuts.
Honestly, with so many pros, it’s hard to think of any cons to buying an immersion blender. Do keep in mind that unlike full sized mixers or food processors, it is easy to splatter yourself when using an immersion blender. Be sure to use tall cups and bowls when making liquid recipes – especially when blending hot liquids like soups.
Best Immersion Blender Recipes:
Now that you know a little bit more about this wonderful gadget, here are two of our favorite Swiss Diamond immersion blender recipes.
Red Beet Hummus
Unlike the color, the beet flavor in this hummus dip is subtle yet appetizing. Simple and full of vitamins, this dip is perfect as a snack or a fun side dish for parties.
- 2 15oz cans of garbanzo beans, drained and rinsed well
- 1/3 cup of tahini
- 1 small red beet
- 1 teaspoon of fine sea salt
- 2 tablespoons of lemon juice
- ¼ cup of extra virgin olive oil
- Parsley for garnish
- In a large bowl, let garbanzo beans soak in cold water overnight.
- Drain garbanzo beans
- Preheat the oven to 400 degrees
- Slice off the beet leaves (Save beet greens and cook later, it’s the most nutritious part of the beet!)
- Wash beet thoroughly and wrap loosely in foil. Transfer the wrapped beets to a baking sheet and roast for 20 minutes.
- Once cooled, use the edges of a paper towel to rub the skin away. (If the skin does not peel away easily, cook for a little longer) Cut beets into chunks and sprinkle salt.
- Combine beets, lemon juice, olive oil and garbanzo beans into a large bowl.
- Use an immersion blender and blend until smooth.
- Garnish with parsley and serve
Enjoy on pita, toast, sandwiches, vegetables or salads!
Frozen Watermelon Limeade
Simple juice will never satisfy you once you've used your immersion blender for this easy recipe! Simple and refreshing, this frozen watermelon limeade will keep you cool all summer long.
- 2 cups frozen (or fresh) watermelon
- 1/2 cup crushed ice (or smallest cubes possible)
- 1/2 cup lime juice (fresh or bottled)
- 3 packets of sugar substitute or 2 Tablespoons of sugar (or to taste)
- 3/4 cup water
- Blend until smooth!
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