The Best Creamy Hummus
Creamy protein packed dip
I think we all know how to make Hummus, but I found for so long that no matter how many times I made it, it would never turn out as creamy as store bought ones, until I found a couple of tricks to make it SO creamy!!
1) ICE cold water, make sure to blend with icy water.
2) Use a high speed blender.
3) Optional - rinse your chickpeas well and remove the skins.
And, what I love most about making my own Hummus aside from the fact you 1. Save money, 2. Save on plastic waste but you know EXACTLY what is inside, no preservatives, no nasties, just whole food amazing ingredients.
Also, did you know that Hummus is a complete protein source!? As it contains both legumes and seeds (sesame), it makes it a complete protein source with all the Amino acids you need! **Adds Hummus to everything from now on!;)
I love making my hummus a little fancier, serving it in a shallow bowl, adding a drizzle of extra virgin olive oil, toasted pine nuts, black sesame seeds and some watermelon radish (for that colour pop).
Ingredients
2 cans chickpeas, drained & rinsed well
1/2 cup tahini
1 tsp sea salt
Cracked black pepper
1 tsp smoked paprika
1 tsp cumin
Juice 1 1/2 lemons
1/2 - 1 cup ice cold water (the trick is in the ice cold) - add gradually until you reached your desired consistency.
DIRECTIONS
Using a high speed blender, place all ingredients except water in and pulse adding water little by little until you reached the consistency you want. Taste test and adjust with salt/lemon.
Serve in a shallow bowl with a drizzle of extra virgin olive oil, toasted pine nuts, black sesame seeds and watermelon radish.
Keep in a sealed container for up to 5 days.