Servings
Font
Back
0.0 from 0 votes

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

  • - 1 can chickpeas 19 fl oz/540 mL, rinsed, drained, and peeled (approx 1 cup dried chickpeas, cooked, drained, then peeled)
  • - 1/3 cup cooking liquid from chickpeas reserve about 1/2 cup so you can add more if desired
  • - 1/3 cup tahini
  • - juice of half a lemon about 2-3 tbsp
  • - 1/2 tsp salt or to taste
  • - 3 cloves garlic
  • - 3 tbsp olive oil
  • - 1/2 tsp cumin

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.