This recipe was inspired from some SoomFoods Tehina that we tried. Tahina is a great tool to use to add a nutty rich creamy texture to any dish. Get creative with it and use it plain as a healthy veggie dip or go all out and bake brownies with it! What I’ve learned from my trials and failures in the hummus practice is that it is all about balance and lots and lots of taste testing along the way. So, be sure you monitor what you put in and start out small, otherwise you’ll end up with a gallon of hummus in your fridge. Feel free to play around with combos and let us know what you try! This recipe is featured on SoomFoods’ site as well as One Percent for the Planet.
- 1 cup of chickpeas (or ½ can of chickpeas if you're short on time)
- ½ a can of black olives
- 1-2 cloves of garlic depending on your spice level
- 1 tsp of salt
- juice of 1 lemon
- ⅓ cup of tehina/tahini
- 2 Tbl olive oil
- 1-3 Tbl of water if needed
- If you are using canned beans, make sure you rinse them under water. You'll see a bunch of bubbles and that's actually sodium leaving the beans! Most canned beans are packed with sodium so keep this in mind.
- Using a food processor, or a blender, combine the chickpeas, black olives, garlic, and salt and pulse for about 20 seconds until fairly smooth, making sure you scrape the sides often (in between pulsing of course! Safety first please!)
- Next add the lemon and tehina to the mix and pulse some more in order to incorporate the liquids in, pulse until smooth and until its your desired thickness
- Drizzle in your olive oil and taste to make sure its balanced for you!
- If your hummus is way too thick, but the flavor is strong enough, add a few tablespoons of water to thin it.
- Remember tehina can seize up, so just pulse it again or whip it up.
- Snob away
Be sure to experiment and let us know in the comments what worked for you! We love experimenting with hummus! Next we’re going to attempt a black bean chipotle hummus! Wish us luck!
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