Our Favorite Hummus
We love hummus, and nothing compares to the recipe I’m about to share with you. The texture of this hummus is so creamy and perfect, and it is amazing regardless of the way in which you serve it. In addition, it contains an excellent balance of carbohydrates, protein and healthy fats, and is therefore a perfect snack.
Our favorite ways to enjoy hummus are as a dip for carrots, celery and cucumber, or spread generously in a gluten-free wrap with grated carrots and whatever greens we have on hand. I make a batch almost weekly, and it never lasts long.
I hope you enjoy this recipe as much as we do.
The Homemade Hummus That Changed Everything
Adapted from Oh She Glows
- 2 cups cooked chickpeas, liquid reserved and set aside (for instructions on cooking chickpeas, click here)
- 1 tsp kosher salt, or to taste
- 1 tsp cumin
- 2 garlic cloves
- 1/3 cup tahini
- 8 Tbsp freshly squeezed lemon juice
- 2 Tbsp reserved chickpea liquid
- 8 drops of Tabasco sauce
- Paprika, for garnish
Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed. Now add in the salt gradually, stopping to taste as you go. The amount of salt required varies according to taste, as well as the according to how your chickpeas were prepared (i.e. if you cooked them with salt, you’ll need less now), so be sure to adjust the recipe according to your needs. Scoop into a bowl and garnish with paprika. Makes about 2 cups and lasts for about 4-5 days in the refrigerator in a sealed container.