BEST HUMMUS RECIPE

Name: BEST HUMMUS RECIPE
Prep time: 15 min
Total time: 15 min
Ingredients: 1 can (15oz) chickpeas (garbanzo beans), drained and rinsed or 1 1/2 cups cooked; 4 tablespoons tahini; 1/4 cup water (+ 2 tablespoons as needed); 1 – 2 garlic cloves or 1 teaspoon garlic powder; juice of 1 or 2 lemons, to taste; 1/2 teaspoon cumin; 1 tablespoon roasted pine nuts, optional; generous pinch of himalayan salt, or to taste

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 1

Author : Julie | The Simple Veganista

Ingredients

Remove All · Remove Spices · Remove Staples

1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed or 1 1/2 cups cooked4 tablespoons tahini1/4 cup water (+ 2 tablespoons as needed)1 – 2 garlic cloves or 1 teaspoon garlic powderjuice of 1 or 2 lemons, to taste1/2 teaspoon cumin1 tablespoon roasted pine nuts, optionalgenerous pinch of himalayan salt, or to taste

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Instructions

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Step 1

Place all ingredients in food processor and blend until desired consistency. Taste for flavor adding anything here and there that you like….garlic, lemon, salt, cumin.

Step 2

Depending on the size of your lemons or how many you used, you may like to add the extra 2 tablespoons of water for slightly thinner consistency.

Step 3

Serve with toppings of choice or plain. I have garnished here with chickpeas, sesame seeds, chopped parsley, a drizzle of olive oil and a dash of smoked paprika.

Step 4

Store in airtight container in refrigerator for up to one week or so.

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