Holy-Smokes Hummus

I’ve ranted about chickpeas here before, so indulge me as I say these things again.  I go through cans of chickpeas like nothing else in my cupboard. Every time I go to the grocery store I pick up another couple cans, because chickpeas can be used for so many things! The other day, I came across a cookie dough recipe that used chickpeas as the “flour” in the recipe.  It is so great that we can substitute these healthy beans in other otherwise less healthy recipes.

 So today I share with you my most tested and requested recipe. It’s simple but delicious hummus.  I make this hummus at least a couple times a month, and enjoy having it on hand for a quick snack.  Chickpeas, or garbanzo beans, are high in protein, fibre, and many minerals.  They’re especially good for regulating blood sugar, and keeping us full after eating.  When I eat chickpeas with a meal, I rarely feel the need to snack until my next meal. IMG_7573

Hummus is fairly flexible in terms of what you can add in, but there are two ingredients that make hummus: tahini and cumin.  Tahini helps the hummus blend and gives it that nutty flavour, and cumin adds a great tangy taste. So if you decide to swap out some ingredients, I recommend keeping these two! 

Holy smokes Hummus
Hummus with a punch of flavour
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  1. 1 can of chickpeas
  2. 1/4 cup tahini oil
  3. 1/4 cup olive oil
  4. 1 tbsp lemon juice
  5. 1 tsp ground cumin
  6. 1tsp garlic powder
  7. 1/2 tsp sea salt
  8. 1/2 tsp ground pepper
  9. 1/2 tsp paprika
  1. In a food processor, combine the chickpeas, lemon juice, tahini, and olive oils in a food processor until the chickpeas are blended well.
  2. Add the spices and salt and blend until well combined.
  3. Serve and enjoy!
  1. Keeps for around 3 days in the fridge.
Other additives
  1. 1-2 tsp chili powder
  2. 1-2 tsp cayenne pepper for some extra spice
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