![Hailey Bernal + photo](https://cdn.shopify.com/oxygen-v2/26990/12114/24902/637878/build/_assets/pfp-default-FWUVTHZX.webp?width=50&height=50)
Hailey Bernal
![](https://cdn.shopify.com/s/files/1/2016/2681/articles/hummus-blog_8d8d9061-1fe7-4cee-825b-4924b5e7ef4d.jpg?v=1563682062&width=100&height=35&crop=center)
Ingredients:
2 Cups / 16oz Chickpea/Garbanzo Seeds (Soaked overnight, reserve liquid)
3-5 cloves of garlic (as a garlic lover, I use 5)
Juice of 1 Large Lemon
1 1/2 Tsp of salt
1 tsp of Pepper
3 Tbls of Tahini
1/4-1/2 cup Olive oil
(Optional Ingredients for toppings: Olive oil, garlic, paprika, za'atar, parsley, additional Salt & Pepper to taste.)
Prep:
Soak the seeds overnight to the point that they can be easily crushed with fingers or a fork. Keep the liquid. You can remove the thin shell of the garbanzo bean, it does add a softer consistency. The skins should slide off quite easily when you gently “pinch” each bean. Discard the Chickpea “skins” once finished. Leaving them on is just fine, but your puree will be slightly grainy.
Add all ingredients into a food processor. Blend until smooth. If your puree is on the dry side you can add either the additional 1/4 cup of olive oil or the reserved soaking water. Keep the puree running for 3-5 minutes to ensure proper consistency.
Serving:
Serve up the puree with suggestive additives. A drizzle of olive oil goes a long way, so does freshly chopped parsley. But as a personal favorite I like to add a sprinkle of smoked paprika along with the olive oil and parsley.
Serve with chopped carrots, celery, bell pepper, cucumber, tomato and pita!
Fun tip: for a hot pink flare to your hummus add 1 fresh red beet from the garden. It extenuates flavor and adds a beautiful color!
Refrigerate leftovers - hummus will keep in fridge for 7 days.
Leave a comment
Your email address will not be published. Required fields are marked *
0 Comments
No Comments yet! Be the first to start a conversation
Further Reading
Chicken Rotini Salad
Ingredients 1 Cup Miracle Whip Salad Dressing 1/2 Cup Orange Juice 1.5 teaspoons Dried Basil 1/4 teaspoon powdered ginger 16 oz Rotini Pasta 2 Chicken Breasts Cooked, Chopped 1/2 cup Celery, chopped (2-3 Sticks) 1/2 cup Grapes, cut in half 1 can Mandar...
Ashleigh Smith
2024-06-081 min read0Easy Southwestern Stuffed Bell Peppers
Written By Lara Wadsworth Looking for a new spin on the classic stuffed bell pepper recipe? This easy and delicious filling is incredibly satisfying, and the whole recipe comes together in under an hour! I like to make the filling and then clean the ki...
Ashleigh Smith
2024-05-284 min read0Sunflower Microgreen Mighty Munchies
Ingredients Black Oil Sunflower Microgreens Olive Oil Salt Instructions Add your sunflower microgreens to a bowl. Toss with a light drizzle of olive oil. Grind some sea salt according to your personal preference and enjoy!
Ashleigh Smith
2024-01-221 min read0Celebration Rolls - Mung Bean and Wasabi Spring Roll
Ingredients 1 Packet Rice Paper Rolls 1 Carrot, shredded/grated 1 Medium Cucumber, shredded/grated Firm Tofu, cut into strips Small Jicama, shredded/cut into strips Small slightly unripe Mango, peeled and cut into strips 2 Cups Mung Bean Sprouts 2-3 Tb...
Juliet Webb
2024-01-222 min read0