Hummus, you know I love you. You're the perfect dip and sandwich spread, you are a delicious and easy source of protein, but we've got to talk. You're packed with oil, and everyone knows it. You're not fooling anyone. What we have is beautiful and I don't want it to end, but just hope I can change you, so that I can enjoy you without all of the guilt.
Turns out hummus is pretty flexible. Check out this new and improved version of my love, with a quarter of the oil, half the salt, and all of the taste.
Inspired by and adapted from my favorite hummus recipe, which you can find here.
Turns out hummus is pretty flexible. Check out this new and improved version of my love, with a quarter of the oil, half the salt, and all of the taste.
Inspired by and adapted from my favorite hummus recipe, which you can find here.
Hollylujah Hummus Recipe
Ingredients
- 1 can garbanzo beans/chickpeas, rinsed and drained
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1 clove garlic, minced
- 1/2 tbs. olive oil
- 1/2 tsp. sea salt
- 1/2 tsp. cumin
- 3-5 tablespoons low-sodium vegetable broth or water
- a few dashes of paprika (optional)
Method
- Begin by blending the lemon juice and tahini in a food processor or blender. Scrape the sides between blending to keep everything evenly mixed.
- Add the garlic, olive oil, salt, cumin, and 3 tbsp. of broth or water and blend a few more times, scraping in between.
- Slowly add the garbanzos/chickpeas and continue to blend, adding more broth or water to reach the desired consistency.
- Serve with a few dashes of paprika if desired!
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