hummus
If you love hummus, you will love this recipe. It’s bright and cheery, and full of flavor. If you’ve never tried hummus, mix up this recipe and taste your way through salads, wraps, sammies, and pasta with flavor that JUST. WON’T. QUIT. Hummus is forever my favorite dip, spread, and sidekick. It’s so dang delicious and super easy to make. Store-bought hummus, you rock too. But, homemade hummus you have it going on.
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Hummus
Vegan, gluten free
Recipe by Jentry Lee Hull
Yields 12 servings
Ingredients
2, 15oz cans organic chickpeas, drained and rinsed
1 tsp pink or kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp paprika
1/3 cup tahini
3 cloves garlic
1 lemon, juiced
1 orange, juiced
2-4 Tbsp cold water, to thin
2-3 Tbsp extra virgin olive oil
Small bunch parsley, roughly chopped
1/4 cup diced roasted red pepper
Method
Drain and rinse chickpeas. Reserve 1/4 cup of chickpeas for topping.
In a food processor, combine chickpeas, seasoning, tahini, garlic, and lemon & orange juice.
Blend while adding cold water, in 2 Tbsp increments, until mixture becomes creamy and smooth.
Add 2-3 Tbsp olive oil while blending.
Adjust seasoning to taste.
Transfer to serving dish and top with parsley and roasted red pepper.
Option to garnish with dusting of paprika.
Serve chilled.
Store leftovers in an airtight container in the fridge for up to 5 days.
