Here are two hummus recipes, the first one is our absolute favorite!
I make this first one at least once per week. I pack it in Ava’s lunch with snap peas or carrot sticks.
2 (15 ounce) cans chickpeas drained and rinsed – OR – 3 cups cooked chickpeas
1/2 cup tahini
6 tablespoons fresh squeezed lemon juice
3-4 garlic cloves, pressed
1 heaping teaspoon ground cumin
Salt and pepper – I use a few shakes of Seasonello herbal salt and pepper
1. Drain beans and reserve the liquid when you do so OR use cooked beans.
2. Combine beans, along with the other ingredients in your food processor. Use the bean liquid or water to thin it out to your desired consistency. I use about 1/4-1/3 cup water. Adjust seasonings to your liking and enjoy on everything!
Sweet Potato Hummus
You may have seen this one on my Facebook page. A few people asked for it so I figured I’d better post it before it gets lost!
1 large cooked sweet potato, cut into chunks
1 can or 1 1/2 cups chickpeas (drained and rinsed)
3-4 Tbsp tahini
1 tsp curry powder
1/4 tsp salt, or to taste (I did a pinch)
Black pepper, to taste
Water or bean liquid
Place ingredients in food processor, add water or bean liquid while its running until you get the consistency you like. Scrape sides, run again.