5-Minute Dreamy Tahini Hummus
Stop wasting your $$$ on subpar store-bought hummus made with cheap oils (high in inflammatory omega-6 fatty acids)! This recipe takes less than 5 minutes to blend and comes out super creamy and delicious! High in healthy fats and fiber, add it to a sandwich, buddha bowl or dip with mini peppers, cucumbers and celery, mmm! Keeps well in the fridge for up to one week and is perfect for packing in mini dip containers for work snacking.
Equipment
- 1 Blender Vitamix preferable
Ingredients
- 1 14-oz container of organic chickpeas , dump in the acquafaba too (the foamy liquid with the chickpeas)!
- 1 clove garlic
- 1/4 cup ground tahini, (trader joe's brand is the best!)
- 1/4 cup cold-pressed extra virgin olive oil
- 1/2 lemon, juiced
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tsp Kosher salt
- 1 tsp ground black pepper
Instructions
- Add entire can of chickpeas (with the foamy acquafaba) to blender!
- Peel and add 1 garlic clove to blender (2 cloves depending on your desired level of garlicky-ness)
- Remove ground tahini from fridge and mix well to make sure oil and solid level are smooth. Then add to blender.
- Add ground cumin, paprika, kosher salt and black pepper. Then pour in EVOO.
- Add 3 ice cubes to the blender!
- Juice 1/2 to 1 whole lemon into the blender (start with half, blend until creamy and then taste to see if you need more acidity).
- Blend on low setting and then increase to high until creamy consistency is achieved!
- Transfer to a bowl and sprinkle extra paprika on top. Serve as a dip or store in the fridge for up to one week!
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3.2gFat: 11gSaturated Fat: 1.4gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 5.9gSodium: 178.5mgPotassium: 133mgFiber: 3gSugar: 1g
Did you make this recipe?Comment below or tag @stephaniewellbeing on instagram and let us know!