Two Secrets for Creamy Hummus Recipe
The 2 secrets that make this hummus recipe easy, creamy and thrifty are: 1. Peel the chickpeas! 2. Use a bit of sesame oil instead of tahini.
Servings: 8
Ingredients
- 1 15 oz. can chickpeas garbanzo beans
- juice of half a lemon
- 2 T. olive oil
- 1/2-1 tsp. sesame oil opt
- 1 clove chopped garlic
- 1-4 T water opt
- 1/4 tsp sea salt
- 1/4 tsp paprika opt
Instructions
- Drain and rinse the chickpeas and peel them by popping off their skins.
- Place all the ingredients except water and paprika in blender jar. (A small, 16 oz. size jar works well.)
- Pulse the blender a few times to combine the ingredients.
- Scrape ingredients down side of blender jar and add 1 T. water.
- Blend ingredients on high for about 10 seconds and stop to scrape down jar and add another 1 T. water if the mixture is too thick to emulsify properly. Add up to 2 more tablespoons of water if needed.
- Continue to blend for up to 1 minute, till mixture is smooth and creamy.