This is my absolute favorite hummus. It’s tried and tested from my kitchen. I hope you’ll tweak it to best suit your taste and make it your own!
1 small bag dried chickpeas (garbanzo beans)
6 TBSP Cumin
1-2 Large Garlic Bulb (Elephant garlic recommended, mild)
4 TBSP Onion power
3 TBSP Smoked Paprika
2 TBSP Unsalted Tahini (ground sesame seeds)
1 Lime or Lemon
Optional: pine nuts
Bake elephant garlic bulb in tin foil at 300F until soft. Approx 45 minutes. Tip: lower temp softens garlic without killing off healthy enzymes with heat.
Cook chickpeas according to package. Tip: I use my pressure cooker. See My Tools on website. This eliminates need to pre-soak beans, speeds cooking and wipes out lectins.
Put ingredients in food processor in the following order: Beans (til consistency you like for hummus. Hold a few back to put on top), garlic. Tahini. Spices.
Hand squeeze lime or lemon juice into mixture. Enhances taste & is a natural color and freshness preservative.
Optional toppings: whole chickpeas, pine nuts, paprika sprinkle.
Refrigerate when not serving. Share with friends and family. Can be frozen.
Serve with chopped veggies or dippin’ chips.