traditional hummus display image  23a7ec8a
traditional hummus display image 23a7ec8a


+ SOY FREE⠀⠀⠀⠀


1 can chickpeas, rinsed and drained⠀ ⠀
1-2 tbsp unsweetened almond milk⠀
1/3 cup lemon juice⠀⠀
1 tsp sea salt⠀
1 tsp garlic, minced ⠀
1 tbsp tahini⠀⠀⠀⠀
1-2 tbsp water⠀
1/2 tsp sumac⠀
1/2 cup pomegranate⠀
1/2 cup parsley, finely chopped ⠀
3/4 cup tomato, finely chopped⠀⠀


Place the chickpeas into a saucepan and cover with boiling water. Cook for about 10-15 minutes on medium heat, until the chickpeas are soft, bloated, and the skins have wilted off.⠀⠀
Rinse the cooked chickpeas in cold water and rub them to remove most of the remaining skins. Keep in saucepan and cover with cold water. Stir chickpeas continuously and as more skins rise to the top, use a small strainer to remove them. Continue doing this until there are only a few skins left in the water, then drain chickpeas. ⠀⠀

In a food processor, combine the chickpeas, lemon juice, tahini and salt. Blend until the mixture is thick and creamy. Slowly pour in the water. Scrape down the sides of the food processor and continue blending until the mixture is super smooth. ⠀⠀

Finally, add the garlic and almond milk. Blend for another couple of minutes.⠀

If your hummus is still not smooth enough, add a little more cold water.⠀

Scrape the hummus into a serving bowl or plate and garnish with sumac, tomato, parsley, pomegranate and a drizzle of olive oil (optional).​⠀

Sprinkle some love on top, take a deep breath and enjoy ✨?

%d bloggers like this: