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June 25, 2018

[Recipe makes roughly 2 cups].

Hummus is a dip that has only increased in popularity over the years, in the omnivore and vegan communities alike.  Besides the fact that it can be whipped up in a matter of minutes, hummus is great because of its ability to be personalized.  Sun-dried tomatoes, roasted garlic, and olives are just a few different ideas to incorporate in the dip.  Not a big savory fan?  Add some cocoa powder and a sweetener of your choice and call it dessert!

There's really no limits to what you can do with hummus...


1 (15-ounce) can chickpeas, no salt added, drained and rinsed
(up to) 3/4 teaspoon kosher salt
1 teaspoon garlic powder
3 tablespoons lemon juice
48 grams (~3 tablespoons) tahini
1/4 cup extra-virgin olive oil*
2 tablespoons water

*If you'd like to have an oil-free hummus, remove the extra-virgin olive oil and water, and replace with 1/4 cup water total.


Add the chickpeas to the bowl of a food processor and pulse until crumbly, roughly 10 pulses.  Add the salt, garlic powder, lemon juice, and tahini.  Mix until combined.  Scrape down the sides of the bowl to make sure everything is incorporated.  While the food processor is running, slowly add the olive oil.  Again, scrape down the sides of the bowl.  Lastly, add the water, and combine until smooth, 30 to 60 seconds.  Transfer to the fridge to let the flavors come together, and then enjoy.

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