Prep:
10 minutes
Total:
20 minutes
Makes:
12 full servings
Utensil:
Saladmaster Food Processor
Food Processor
Contributed By:
Marni Wasserman
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic plant-based diet that is both simple and delicious.
Ingredients
Recipe Description:
Beans are full of protein, fiber, and complex carbohydrates. This dip tastes amazing on flatbread or on sprouted bread. It can be combined with any fresh herbs or spices - and it makes a great midday snack with raw veggies!
2
cups
chickpeas, soaked and cooked, or organic canned
(328
g)
1⁄4
cup
lime juice
(60
mL)
1⁄4
cup
tahini
(60
g)
2
cloves garlic, shredded, use Cono #1
1
teaspoon
ground cumin
(2
g)
1⁄2
teaspoon
sea salt
(3
g)
1⁄4
teaspoon
olive oil
(60
mL)
1⁄4 - 1⁄2
cup
water or bean cooking liquid
(60 - 120
mL)
paprika for garnish
Directions:
- Combine chickpeas, lemon juice, tahini, garlic, cumin, salt and olive oil in a food processor and blend until smooth.
- With the motor running, slowly add the chickpea cooking liquid until desired consistency is reached.
- Place hummus into a bowl and sprinkle with paprika.
- Serve with sprouted Ezekiel bread or spelt flatbread.
Directions
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