Creamy Smokey Garlic Hummus

Hummus is a sleeper for a quick, homemade dip. While found in abundance in stores, a few ingredients come together to make a creamy, smokey, hummus that is perfect for a midday snack or picnic.

Make this recipe YOURS by adding any seasoning you like. From diced jalapeños, sun dried tomatoes, you are in complete control of not just the salt, but the flavors.

Ingredients:

• 1/2 cup dried chickpeas (garbanzo beans)
• 1/4 cup fresh lemon juice
• 1/4 cup tahini
• 2 cloves garlic, smashed
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 2 tablespoons olive oil (plus more to taste)
• 2-3 tablespoons reserved chickpea water (plus more to taste)
• Salt & pepper

Directions:

1. In an Instant Pot, add chickpeas and water to cover. Pressure cook on High for 40 minutes and allow to naturally release.
2. When finished drain and reserve one cup of the water from the instant pot and rinse the beans. Chill both in the fridge for at least 30 minutes; an hour is best.
3. In a food processor, add the lemon juice and tahini and blend/whip for two minutes, scrapping down the sides every 30 seconds or so.
4. Add garlic and spices and pulse again about 10 times.
5. Add chickpeas, oil and reserved water and begin to blend. Scrape down the sides every minute or so. 
6. Add oil, water, and adjust seasonings to your taste.
7. Once creamy, transfer to an airtight container. Drizzle olive oil on top and sprinkle with a bit more paprika.
8. Serve chilled with low sodium corn chips, pita slices, or fresh veggies.

Options:

• Canned chickpeas will work in a pinch, but look for low sodium and give a good rinse before adding to the food processor.
• If you don’t have smoked paprika, regular paprika will absolutely work and will be less smokey. If you have liquid smoke, a dash or two can provide that taste and smell.
• Adjust seasonings to your taste. More or less cumin, lemon juice, garlic. Finish with parsley, dill, diced sun dried tomatoes, anything. Make it yours.
• If you don’t have an Instant Pot, soak the beans overnight and then boil bring to a boil until tender, about 20 minutes.
• If you don’t have a Food Processor, a blender or Vitamix will work, but you may need to add more liquid than usual, creating a thinner hummus.

Salt Swaps:

• Dried chickpeas is the best way to reduce salt, but one can of reduced sodium beans can work in a pinch, but try not to use regular canned beans.
• Store bought hummus is usually very salty so making your own, even with regular chickpeas, will help reduce this healthy protein and fiber rich dip.

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