Hummus

Hummus w/Multi-Seed Flaxseed Crackers

I looooove hummus… I have tried a few different recipes over the past years that are without oil and thanks to Vega-licious.com I have now found the recipe that really works for us… it is Deee-Lish!!!

I have adjusted the recipe as we don’t add salt to anything and the original recipe called for over 2 Tbsp salt, so we just skipped that and it still tastes great!  I also used canned chickpeas instead of cooked, and I used food processor vs. blender that was called for in the original recipe.

• 2 cans chickpeas (14floz/398ml cans) – I use Eden Organic brand and rinse very well – I like this brand because they don’t use salt but instead use Kombu seaweed, as well their cans are safe with no BPA in the lining.  For Raw Vegan option you can use sprouted chickpeas.
• 3/4 cup raw tahini
• juice and rind from 2 lemons
• 4 very large garlic cloves (more would have been better as I love garlic,  but that’s the only garlic I had)
• 1 cup water

In food processor add chickpeas and process until (somewhat) smooth.  Add tahini, lemon and garlic and processes until blended.  With processor running, gradually add water through the top of the food processor – you may want to add more or less water depending on the consistency/thickness you prefer.

Transfer to container and chill.  We love hummus as dip for veggies, or with Flaxseed Crackers or Multi-Seed Flaxseed Crackers.  We also love to spread on our veggie wraps before adding veggies, salsa & greens!!