This smooth creamy homemade Hummus recipe is created by the talented Shane Martin and for more
recipes, please visit
his beautiful food blog.
Serving: 8 | Time: 20 min
Vegan | Paleo | Keto | Gluten Free
- Two 15-ounce cans low-sodium or no salt added Garbanzo Beans
- 2 garlic cloves
- 1/4 cup lemon juice
- 1/2 cup SoCo tahini
- 2 tsp. ground cumin
- 1.5 tbsp. white vinegar
- 1 tbsp. low-sodium tamari or soy sauce
- 1 tsp. salt or to taste
Drain and rinse chickpeas.
Throw garlic into food processor and chop it up pretty fine.
Scrape down garlic bits, add lemon juice and SoCo's light roast tahini to food processor and blend
30-45 seconds until it begins to form a paste. Stop to scrape down sides and bottom of food
processor and blend for another 30 seconds. You want the paste to be smooth and creamy.
Once the SoCo tahini paste is smooth and creamy, scrape down the sides and the
bottom once more, add cumin and process for about 30 seconds.
Once again, scrape the side and bottom of
the food processor and add 1 can of chickpeas and blend for 30-45 seconds. Stop to
scrape down the sides and bottom of food processor. Pour in second can of chickpeas, soy sauce, and
vinegar and blend for 1-2 minutes, stopping to scrape sides and bottom if necessary, until it creates a smooth
and creamy consistency
Add 1-2 Tbsp. of reserve chickpea liquid for desired consistency and blend or another
minute or until the hummus is smooth and creamy.
Spoon onto a plate or in a bowl, sprinkle the top with paprika or smoked paprika, and