I discovered hummus in the early 80s. I was a vegan macrobiotic and always looking for a good source of protein. One of the things I love about this dish is that it’s so versatile. It can be a simple snack served with pita chips or a full meal depending on what you top it with.
I am lucky to work in a digital agency specializing in organic food brands. I try many delicious new products that are healthy and innovative. In this recipe I am using one of these products: Seapoint Farms Mighty Lil’ Lentils. The lentils are flavorful, crunchy and add a delicious little something to this awesome snack. Enjoy!
- 1 cup of dried chick peas
- Juice from one lemon
- 1/2 cup water from chick peas
- 1 Large clove of garlic
- Salt to taste
- Pepper to taste
- 1/2 cup tahini (plus a little more)
- 2 tbsp olive oil
- 1/4 tsp Paprika
- 1/4 tsp cumin (optional)
- A little olive oil
- 3 tbsp Seapoint Mighty Lili Lentils Falafel
- Pita chips, pita bread and vegetables to serve
- Soak chick peas in water overnight and rinse well.
- Cook in a slow cooker on low for about 5-6 hours until tender
- Place garlic, salt, pepper, aquafaba (1/2 cup of chick pea liquid) in a blender or food processor and mix well
- Add 1 1/2 cup of chick peas and blend well
- Add lemon juice, olive oil and tahini. Blend into a smooth paste.
- Serve with pita and garnish with a little olive oil and paprika. Sprinkle 3 tbsp Seapoint Mighty Lili Lentils Falafel (available at Iherb.com or Amazon) 🥰
Note: you can also use canned chick peas for this recipe. Add 1 tsp baking soda and replace aquafaba with 1/2 of cold water.