What makes this hummus magical you ask? Well, for starters, it’s perfectly smooth and creamy. I take my hummus and its consistency VERY seriously. I don’t know if it’s the mix of chickpea and white bean, or the lack of tahini (which makes this a lot more accessible to make!) but this hummus almost tastes whipped. Add in the fact the blend of spices and lemon round out such a nice flavor, and you’ve got yourself some magical hummus!
(Makes one large bowl)
- 1 can chickpeas
- 1 can white beans (e.g. white kidney, cannelini, great northern)
- 3 cloves garlic
- 1/4 cup lemon juice (3 lemons)
- 1 tsp cumin
- 1/8 tsp paprika + more for sprinkle
- 1/4 cup olive oil + more for drizzle
- Salt & pepper
- Blend everything together. You’re done!
You can save a few beans and a bit of oil to put on top when serving if you’d like. Will stay good in airtight container for about a week (not that mine ever lasts for more than a few days).
What else is a part of mini Mediterranean week?
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