AuthorMegan LindseyCategoryBeans, Dips, Vegetarian
1 ½ cups cooked chickpeas (garbanzo beans)
1 lemon, at room temperature
1 tbsp tahini
½ tsp cumin
½ tsp kosher salt
¼ tsp hot sauce (like Kenyan Cafe, oh how I loooooove it)
paprika, to garnish
extra virgin olive oil, to garnish
1
Drain chickpeas, setting aside excess bean water (also known as "aquafaba")
2
In a food processor, pulse all ingredients except chickpeas and garnishes until combined.
3
Add chickpeas and blend until a fairly smooth paste is formed. If mixture is too thick, blend in 1 TBSP of aquafaba at a time until desired consistency is reached.
4
To serve, garnish the surface of the hummus with a sprinkle of paprika and a drizzle of olive oil.
Ingredients
1 ½ cups cooked chickpeas (garbanzo beans)
1 lemon, at room temperature
1 tbsp tahini
½ tsp cumin
½ tsp kosher salt
¼ tsp hot sauce (like Kenyan Cafe, oh how I loooooove it)
paprika, to garnish
extra virgin olive oil, to garnish