Creamy Hummus
Servings: 4 servings of hummus (about 2 cups hummus)
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
- 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.