This is my go-to hummus recipe that I make at least every other week, depending on when my current supply gets depleted! Hummus is one of my all-time pre or post workout snacks served with freshly chopped vegetables. I recommend using dried chickpeas and soaking them in water overnight, as they are easier to digest and less expensive.
Adapted from The Oh She Glows Cookbook.
Ingredients:
- 1 heaping cup dried chickpeas, soaked in water overnight (makes 3 cups cooked; you can also substitute with 600 g or 21 oz canned chickpeas)
- 1/3 cup tahini
- 1/3 cup extra virgin olive oil (I prefer light tasting)
- 1/3 cup lemon juice
- Extra 1/3 cup 50:50 lemon juice to water (optional – I prefer for smoother hummus)
- Hot sauce of your choice (optional)
- 1/4 tsp sea salt
- Ground pepper, to taste
- 1/2 tsp regular paprika
- 1/4 tsp cayenne pepper (optional)
Directions:
- Soak chickpeas overnight if cooking from raw. Bring chickpeas to a boil in a pot with 1.5 to 2 L water. Boil uncovered for 45 to 60 minutes, until tender. Drain and rinse with cold water.
- Place all ingredients into a food processor and process until smooth.
- Lasts for 7 to 10 days in the fridge in a sealed container.
