Homemade hummus takes barely any time and tastes delicious. It’s easy to get hummus creamy without oil by using some of the chickpea brine!
Meal prep hack:
Freeze extra hummus. It defrosts well!! You can double or triple this recipe and then freeze in small containers for when you want it!
2 tins of drained chickpeas, save 1⁄2 a cup of the chickpea water
1⁄2 a cup of the saved chickpea water
2 level Tbs of hulled Tahini
1⁄2 a cup of water
1 tsp of ground cumin
Juice from 1 lemon
A small handful of chopped parsley
1 tsp of liquid smoke (or sub smoked paprika) 1 clove of crushed garlic (add more if you don’t have kids that will complain about things being ‘spicy.’
Salt and pepper to taste
1. Drain the cans of chickpeas making sure to reserve 1⁄2 a cup of chickpea brine.
2. Into a food processor add the drained chickpeas, and all the other ingredients.
3. Blend until smooth and add more water slowly if you want a slightly different texture.
4. Season to taste and serve sprinkled with smoked paprika.
I hope you liked this recipe! I have a ton of amazing recipes in my ebook which come' with the Lean with Plant's membership. Get on the waitlist to get notified when we open again!