This hummus recipe is my all time favorite! It’s a little more tangy than traditional hummus, with raw garlic and lots of lemon juice.

I’ve been using this recipe for years. I still remember one time when I made NINE CUPS of it! I ended up doing a lot of hummus crusted chicken that month to help get through it.

Tangy Hummus

6 servings or 1 ½ cups

Ingredients

1 (15 oz) can chickpeas

¼ cup lemon juice

¼ cup tahini

1 small clove garlic

2 Tablespoons olive oil, divided

½ teaspoon cumin

½ teaspoon salt

2-3 Tablespoons aquafaba or water

Method

Drain chickpeas, saving 2-3 Tablespoons of the “water” (aquafaba) for later.

In a blender or food processor, add tahini and lemon juice. Blend for 1 minute, until smooth and whipped texture.

Add 1 Tablespoon of olive oil, spices, and salt to blender. Crush or finely mince garlic and add to blender. Blitz until combined.

Add half of the chickpeas and blitz until mostly smooth. Add the remaining chickpeas and blitz until smooth. Add aquafaba 1 Tablespoon at a time until desired texture and consistency is achieved. (I used 2 Tablespoons)

Spoon into a 2 cup container with a lid. Cover and refrigerate for 2 hours.

Top with remaining olive oil before serving. Optional: sprinkle with paprika and/or sesame seeds.

Serve with pita chips, veggies, or your favorite grain-free alternatives. (I’m eating some cassava based tortilla chips and plantain chips this month)