Creamy Hummus
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Servings
4 servings of hummus (about 2 cups hummus)
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Course
Appetizer, Condiments, Snacks, Lunch
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Cuisine
Vegan, gluten-free
Creamy Hummus
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- chickpeas 19 fl oz/540 mL, rinsed, drained, and peeled (approx 1 cup dried chickpeas, cooked, drained, then peeled, 1 can
- chickpea cooking liquid reserve about 1/2 cup so you can add more if desired, 1/3 cup from chickpeas
- tahini 1/3 cup
- lemon juice about 2-3 tbsp, juice of half a lemon
- salt or to taste, 1/2 tsp
- garlic 3 cloves
- olive oil 3 tbsp
- cumin 1/2 tsp
Instructions
- Once your chickpeas have been rinsed and drained, peel the chickpeas by gently pinching the skin. The skin should pop right off.
- Reheat in a pot of water until hot (just before boiling)
- Drain but reserve 1/2 cup of the cooking liquid.
- In a food processor, process the chickpeas, cumin, 1/3 cup cooking liquid, tahini, lemon juice, salt, garlic, and pepper. Add more cooking liquid if you want it to be a little thinner.
- Top with a generous drizzle of olive oil and a pinch of pepper.
- Eat with toasted whole wheat pitas, or gluten-free pitas if that floats your boat.
- To store in the fridge, mix in the olive oil until incorporated, then store in an airtight container for up to 3 days.
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