Plant KitchenSauces, dressings & dips

Sauces, dressings & dips

Hummus

Plant-based

Ingredients

• 2 cupschickpeas
• 3garlic cloves
• 1/3 cuptahini
• 4 to 8drops of hot sauce
• 1 largelemon, juice only
• 2 to 4 tablespoonsfiltered water
• 1 teaspoonHimalayan salt or sea salt
• 2 tablespoonextra-virgin olive oil
• 1/4 teaspoonpaprika

Method

1. If using canned chickpeas, rinse then drain. (If using raw chickpeas, see instructions below.) Warm chickpeas in a pot over medium heat until heated thoroughly.
2. Add garlic, tahini, hot sauce, lemon juice, and 2 tablespoons water. Transfer to a blender or food processor.
3. Blend until the hummus is pureed, adding more water as needed.
4. Add Himalayan salt to taste. Place in a serving bowl and top with olive oil and paprika.

Notes

You can keep the hummus in a sealed container in the refrigerator for 5 days. To cook raw chickpeas:* Soak chickpeas in enough water to cover for 4 hours and rinse. Place 1/4 onion, one clove of garlic, a dash of curcumin powder, a dash of black pepper, and a sprig of celery in a pot, and then cover in cold water. Cook at medium heat until the chickpeas are soft. When the mixture boils, skim off and discard the foam with a spoon.

Library · Plant-based · Personal collection