To Nat(ural) Garlic Hummus

I should’ve just called it hummus that vanishes because that’s exactly what happened. But that’s ok because it is super quick to blend up. Even if it took longer to make I am now dedicated to making it so would be ok with a few additional minutes, but prefer using those minutes to shovel this great stuff in my mouth. No slowing down over here, already deciding when to make the next batch.
Hummus (1)

Recipe slightly adapted from Oh She Glows (reduction in sizes to fit a can of chick peas and omitted salt)

1 can of chick peas, reserve the liquid (1 3/4 cup)
2 garlic cloves
scant 1/3 Cup tahini
6 tbsp freshly squeezed lemon juice
4 Tbsp reserved chickpea liquid (or water)
4-8 drops of Tabasco sauce  –> seriously the best add in ever
Olive oil, for drizzling
Paprika, for garnish
Place all ingredients into a food processor and process until the hummus is smooth. It has the best creamy yet fluffy yet structured texture around.
Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika. Makes ~ 1 3/4 cups and lasts for about 4-5 days in the fridge in a sealed container. Use with veggies, as a sandwich spread or just dig in with a spoon. I’m serious – it’s that good.

Hummus (2)



9 thoughts on “To Nat(ural) Garlic Hummus

  1. Pingback: To Nat(ural) Sun Butter | insatiably

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