This smooth and creamy hummus is loaded with slow-digesting carbs, healthy fiber, and plenty of protein to help you stay satisfied longer. Its monounsaturated and polyunsaturated fats can help keep your brain healthy, provide nourishment to your cells, and help keep your heart ticking properly. Essentially, it’s the perfect snack food. Try more recipes like this in the TB12 Method Book.
Takes: 15 minutes
- 1 ½ cups cooked chickpeas or 1 (15oz) can, drained and rinsed
- 1-2 medium cloves garlic
- 2 scallions (white and light green parts only) chopped
- ½ cup good-quality organic tahini (tahini separates, best to use the tahini
- paste, oil reserved)
- 1 lemon, juice + zest
- 1 teaspoon Himalayan salt
- ¼ teaspoon ground cumin
- 2 tablespoons organic extra virgin olive oil
- ¼ cup cooking water from the chickpeas, or purified water, adding more if needed
Place everything but the oil and water in a food processor. Blend for about a minute, then scrape down the sides with a silicone spatula and blend for another minute or so. With the food processor running, add the olive oil, then add the water until the mixture is smooth and well-combined, continuing to scrape down the sides as needed. We like to leave the hummus a little creamier than usual, as will thicken as it cools. Store in a glass container with an airtight lid and top with a little more olive oil and a sprinkle of smoked paprika. This will keep in the refrigerator for up to 4 days!
GO FOR THE GOLD: TURMERIC HUMMUS
For an additional anti-inflammatory antioxidant boost, add 1 teaspoon of good quality organic turmeric powder, a few slices of peeled fresh ginger, and a few turns of freshly ground black pepper alongside the chickpeas and other ingredients before blending.
GO GREEN: KALE HUMMUS
For additional flavor & nutrition boost, add up to a ½ cup of fresh herbs (parsley, chives, cilantro, or mint) and 1 cup of greens (spinach, kale, or arugula) and an additional squeeze of lemon to the mix before blending.