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Creamy Hummus
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Creamy Hummus

Whether you're entertaining or relaxing, this recipe hits the spot.

Servings: 4 servings of hummus (about 2 cups hummus)
Course: Appetizer, Condiments, Snacks, Lunch
Cuisine: Vegan, gluten-free

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

    Cup of Yum
  1. Once your chickpeas have been rinsed and drained, peel the chickpeas by gently pinching the skin. The skin should pop right off.
  2. Reheat in a pot of water until hot (just before boiling)
  3. Drain but reserve 1/2 cup of the cooking liquid.
  4. 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.
  5. Top with a generous drizzle of olive oil and a pinch of pepper.
  6. Eat with toasted whole wheat pitas, or gluten-free pitas if that floats your boat.
  7. To store in the fridge, mix in the olive oil until incorporated, then store in an airtight container for up to 3 days.