Gluten Free | Vegetarian Option
Serving Size 6
Total Time 35 Minutes
2 cans of chick peas
1/4 cup tahini, mixed well
1/2 tsp cumin
2 tbsp hot water
3 tbsp avocado oil
2 tbsp extra virgin olive oil
2 tbsp lemon juice
Empty entire chick pea can into a colander and rinse with hot water.
Skins will start to come off, try to remove as many skins as possible.
Removing the skins is the trick to creamy hummus.
Add chick peas to a food processor with cumin and tahini. Blend until smooth.
While the food processor is still blending slowly add in the hot water, avocado oil and extra virgin olive oil.
Lastly, add in the lemon juice.
tips & tricks
If you do not have avocado oil, add 3 extra tbsp extra virgin olive oil.
Dip with carrot sticks, celery sticks, sliced cucumber or bell peppers.
Jazz it up - top with green onions, feta cheese, chopped kalamata olives, or chopped sun-dried tomatoes.