Creamy Hummus (Edit recipe)

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I love hummus with veggies – sliced cucumbers, peppers and baby carrots are my go to – but I also really enjoy it dipped with gluten free pita or pretzels!

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

Serves: 8

Ingredients

15 oz Chickpeas, rinsed (1 can)
1/4 cup Tahini
1 Lemon, large, juiced
1 clove Garlic, large, minced
1/4 cup Extra Virgin Olive Oil, high quality, plus more for optional garnish
1/2 tsp Ground Cumin
1/8 tsp Paprika, plus more for optional garnish
pinch Salt
1/4 cup Water, cold
Parsley, optional, for garnish
Microgreens, optional, for garnish

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a food processor, add the tahini and lemon juice. Blend together.
Add in the garlic, olive oil, cumin and a pinch of salt. Blend together again.
Add the chickpeas and continue to blend together until the hummus is smooth, stopping to scrape down the sides as needed. At this point, it will most likely be too thick, so add in 1 tbsp cold water at a time until you’ve achieved the desired consistency.
Transfer to a bowl and drizzle with a little olive oil and paprika, then add a pinch of parsley or microgreens as a garnish. Serve with your favorite veggies or gluten free flat bread for dipping!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	273
Fat:	15 g
Carbohydrates:	30 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	78 mg
Fiber:	7 g
Sugars:	4 g
Calculated per serving.