Creamy hummus

Name: Creamy hummus
Cuisine: Canada
Ingredients: sodium-reduced chickpeas, drained and rinsed 1 can (540 mL/19 oz); tahini (sesame seed paste) 60 mL (¼ cup); ground cumin 5 mL (1 tsp); sodium-reduced vegetable broth 60 mL (¼ cup); grated lemon zest 2 mL (½ tsp); lemon juice (about ½ lemon) 15 mL (1 tbsp); water (or more as desired) 30 mL (2 tbsp); garlic, minced 1 clove

This dip is perfect to enjoy as a snack with vegetables or whole grain crackers. Use it as a sandwich spread instead of mayonnaise or mustard for an extra hit of protein and fibre.

Original source ↗

Ingredients

Makes: 500 mL (2 cups)Scale

sodium-reduced chickpeas, drained and rinsed1 can (540 mL/19 oz)
tahini (sesame seed paste)60 mL (¼ cup)
ground cumin5 mL (1 tsp)
sodium-reduced vegetable broth60 mL (¼ cup)
grated lemon zest2 mL (½ tsp)
lemon juice (about ½ lemon)15 mL (1 tbsp)
water (or more as desired)30 mL (2 tbsp)
garlic, minced1 clove

Method 2 steps

In a food processor, combine chickpeas, tahini and cumin. Pulse until coarse.
Add broth, lemon zest, lemon juice, and water. Pulse until smooth; add more water as necessary for a creamy texture. Stir in garlic.