We love hummus. I mean eat-it-everyday love. We put it on most dishes we make. It gives a creamy taste to meals. Hummus helped me to transition away from dairy cheese.
We use dried beans because they taste so much better. We keep the chickpeas we’ve prepared in the refrigerator in Silipint 30 oz lidded bowls so they are ready for whenever we want to make hummus. We also keep “hummus prep” in small lidded silicone cups, filled with all the other ingredients like lemon juice, garlic, and chili powder, stocked in the refrigerator.
Ingredients:
- 2.5 cups cooked chickpeas or one and a half 15 oz cans chickpeas, liquid drained
- 1 tsp salt or to taste (can also use salt alternative)
- 3-4 garlic cloves
- 1/3 cup lemon juice
- 3-4 tbsp unsweetened soy or almond milk
- 8 drops of hot sauce (like Tabasco) or 1 tsp chili powder
Directions:
- Place all ingredients in blender or NutriBullet and blend, adding soy milk as necessary for ease of blending.
Notes:
- We use half salt and half salt alternative like potassium or No Salt
- This recipe has some spicy heat. If you do not like a lot of spice, reduce the hot sauce or chili powder
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