Health & Wellness

RECIPE TIME! Tahini and Chickpea Hummus (with CannaOil)

It’s hard to resist the temptation of a delicious hummus dip just sitting there in front of you, especially untouched. That first dip is to die for!

Scouring the internet, I came upon this website which I personally tried to replicate and although it didn’t look as pretty, it sure did taste amazing!

The Herb.co’s recipe is listed below – take a look at the original article linked here as well

Link to website

 

Ingredients

1 tablespoon water
1 medium garlic clove, coarsely chopped
1⁄4 cup tahini
1 tablespoon freshly squeezed lemon juice
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons cannaoil
1 teaspoon freshly grated lemon zest
1⁄4 teaspoon smoked sweet paprika 1⁄4 teaspoon ground turmeric
Salt (kosher or sea) and freshly ground black pepper, to taste

Method

  1. In the bowl of a food processor fitted with a metal blade, pulse the water, garlic, tahini, and lemon juice to a smooth paste.
  2. Add half of the chickpeas and pulse to combine. Scrape down the sides of the bowl before adding the remaining chickpeas.
  3. With the machine running, add the cannaoil in a steady stream through the feed tube. Blend until the hummus reaches your desired consistency.
  4. Add the zest, paprika, turmeric, salt, and pepper and pulse briefly to combine.

CHEFS’ NOTE If you’re not a fan of hummus, substitute black beans for the chickpeas and cumin for the turmeric. Stir in chopped fresh cilantro and diced tomatoes and serve with tortilla chips.

Repeat. Repeat. Repeat! I’m already salivating. Bye!
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