This hummus is made with an immersion blender (hand blender) but you can use a food processor or vitamix blender, if you have one. It takes no more than 5 minutes to make and it beats buying it at the store!
Yield: About 3 cups ( 750 mL)
✔ 2 cups (500 mL) of cooked or canned chickpeas, rinsed, and drained.
✔ 3 tablespoons (45 mL) tahini butter
✔ 1 teaspoon (5 mL) cumin powder
✔ 1/8 teaspoon (0.5 mL) cayenne powder
✔ 2 garlic cloves or 2 teaspoon of garlic powder
✔ 1 tablespoon (15 mL) lemongrass (finely chopped) or 1/2 of a lemon juice
✔ 1/4 cup (60 mL) of spring water
✔ 2 tablespoons (30 mL) extra virgin olive oil
✔ Sea salt to taste
✔ Pinch of paprika (optional)
1. In a medium size bowl, add the chickpeas, tahini butter, cumin and cayenne powder, garlic cloves or garlic powder, finely chopped lemongrass or lemon juice, water, olive oil and sea salt and hand blend until smooth. If you want it smoother add more water.
2. Add more sea salt if needed and sprinkle with paprika (optional)
3. This hummus can be refrigerated for up to 3 days.
Tip: For a creamer hummus, and if you use canned chickpeas, you can skin them by putting them in a large bowl with cold water and rub the chickpeas in between your hands. It’s tedious work but it's worth it.
You can find more hummus recipes by ordering Nine Servings of Vegetables