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
Ingredients:
- Two 15-ounce cans low-sodium or no salt added Garbanzo Beans
(Chickpeas)
- 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
Instructions:
-
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
enjoy.
Yum!
