We love hummus for a lot of reasons. We use it as a salad dressing, or in a vinaigrette to make it creamy, as a spread and as a dip, in place of mayonnaise and sometimes we just eat the hummus with our finger- yum! This hummus does not call for Tahini- sesame seed paste, as we essentially make the tahini at the same time we make the hummus.
1 Garlic clove, fresh or lacto-fermented, or 1/8 tsp. Garlic Powder
3 Tbsp. Healthy oil, mild tasting
1 Tbsp. Lemon juice
2 Tbsp. Sesame seeds, organic
1 ½ cups Cooked and drained chickpeas (reserve liquid)
1/2 cup Reserved chickpea liquid, or water
1 tsp. Healthy salt
½ tsp. Paprika, optional
½ tsp. Cumin, optional
Sprinkle of cayenne, optional
Add everything into a blender or food processor and process until smooth.
Scrape down the sides with a rubber scraper as needed.
Add more liquid if desired for a looser texture.
Add additional salt to taste, if necessary.
Store in the refrigerator.
Add roasted red peppers. This is our favorite. We like to use lacto-fermented roasted red peppers. These have a lot of liquid in them, so add the liquid at the very end after you have incorporated the peppers.
Use a different type of legume and seasoning.
Add sundried tomatoes.
Add hot sauce.
Lacto-ferment: substitute 2 Tbsp. whey for part of the liquid. Place in a mason jar with a lid and culture on the counter for 3 hours, then store in the refrigerator.