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Hummus

Hummus

I looooove hummus… I have tried a few different recipes over the past years that are without oil and have landed on this one which is Deee-Lish!!!

  • 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!!

Comments

  1. I’m interested that you don’t use oil… is there a reason for this? I shall try your recipe because I’m constantly in search of the perfect hummus!

    • No reason really, other than I feel A LOT better when I have no oil in my diet… ok and there are a ton of health benefits as well so that helps xo

      • Interesting… I try to have olive oil – I get it from a specialist shop and get Greek, it just seems so wholesome and also so delicious!

  2. Laura Shockley says:

    Do you have any ideas on how to make this without a food processee?

    • That’s a great question Laura ;-) I know many without food processors… here’s what you can do: 1st you want to get the chickpeas to as smooth a consistency as you can – you could use a potato masher or even a fork or a spoon to “mash” the chickpeas. It might not be very quick and they may not end up being as smooth, but you’ll be able to mash the chickpeas to a nice mushy (HA, not sure if that’s a real word ;-)) consistency. Then, once you have mashed them you can add the other ingredients and with a wooden spoon stir it all together until it’s really well blended. YI hope that helps to give you an idea… I’d love to hear from you after you have tried the recipe…. xox

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