Homemade Smokey Hummus
We recently found out that our favorite “crack” hummus, Sabra, who’s parent company is Pepsi, has fought against the labeling of GMO products. That sorta ticked us off, so we decided to try and make our own at home. This recipe is adapted from the vegan bible version (i.e., Veganomicon) and will probably be tweeked each time we make it.
- 2 cans of chickpeas, drained
- 1/3 C. good olive oil (none of that cheap-o stuff)
- 1/4 C. lemon juice
- 3 tbsp tahini
- 1/2-1 clove of garlic, minced/grated (don’t over do this or you won’t be kissing anybody anytime soon)
- 1/4-1/3 C. water (start small and add in increments until desired consistency is reached)
- dash of cumin
- pinch of salt (to start with)
- fresh cracked pepper
- smoked paprika (we used a healthy dose, hence the orange hue to our hummus)
The How To
- In a food processor pulse half chickpeas and half of the oil. Scrap down sides.
- Add the rest of the chickpeas, oil, lemon juice, tahini, garlic, cumin, salt, pepper, paprika, and a little bit of water to food processor. Blend.
- Keep adding water until you reach the desired consistency. Scrap down the sides.
- Chill. Serve with crackers, veggies, or dipped on your finger. Just don’t get caught.
We love smokey things. Our goal was to try and replicate a smoked hummus we had at New World Bistro when we lived in Albany…we are convinced they used liquid smoke so next time we will give that a try.You can surely leave out the smoked paprika and/or add other flavors depending on what your are feeling.