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 ½ cups Cooked and drained chickpeas (reserve liquid)
1/2 cup Reserved chickpea liquid, or water
2 Tbsp. Sesame seeds, organic
3 Tbsp. Healthy oil, mild tasting
1-2 Tbsp. Lemon juice, or to taste
1 tsp. Healthy salt, or to taste
1 tsp. Paprika
3/4 tsp. Cumin
1/4 tsp. Garlic Powder
Sprinkle of cayenne, optional
1. Add everything into a blender or food processor and process until smooth.
2. Scrape down the sides of blender with a rubber scraper as needed.
3. Add more liquid if desired for a looser texture.
4. Store in the refrigerator.
Add roasted red peppers.
Use a different type of legume and seasoning.
Add sun dried 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 4-8 hours, then store in the refrigerator.