Hummus is one of those things that I could just eat by the spoonful. It’s so delicious and great for you, it’s on pretty much every single nutritionist’s blog out there. I tossed it into three categories: Snacks, Dressings and Sides because I’ll have it with raw veggies.
- 1 can (15oz) chickpeas
- 1 1-inch x 2-inch piece of kombu seaweed
- 1 clove garlic
- Juice of 1/2 lemon
- 1 Tablespoon tahini
- 2 Tablespoon extra virgin olive oil
- Salt and pepper, to taste
- Extra virgin olive oil
- Smoked paprika (regular paprika works as well :))
- Drain can of chickpeas (you can save it for aquafaba recipes!) and toss into a pot with kombu. Add enough water so that the chickpeas are submerged.
- Bring to a boil, then reduce to medium-high heat and simmer for about 5-10 minutes. Drain again and rinse with cool water. (This step is optional, but my friends swear it makes you less gassy.)
- Discard kombu and transfer chickpeas to food processor. Add garlic, lemon juice, tahini and olive oil and process until chickpeas become an even spread.
- Transfer to serving bowl, taste test and add salt and pepper as needed. Combine well.
- Garnish with a splash of olive oil, a sprinkle of paprika and add a cilantro leaf for colour.
- Serve with raw veggies like carrot sticks, celery, cucumber, etc.