I decided to create some hummus today that had no tahini (no fat) and no salt. That means that seasonings had to play center stage. This delicious result is still brimming with Middle Eastern flavors, and it is going to become a staple in our home. We’ll spread it on crackers for a quick bite, on sandwiches instead of mayonnaise, and as a dip for crudités.
1 (15-ounce) can no-salt-added chickpeas, drained and rinsed
2-3 large cloves garlic (1 tablespoon), minced*
3 tablespoons fresh lemon juice
1/2 teaspoon aged balsamic vinegar
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon Ras el Hanout (available on Amazon)
1/4 teaspoon salt, if using (we don’t)
Add all ingredients to a food processor and blend until smooth. I double the recipe to assure it won’t disappear quickly 😉
*If you want to avoid the raw flavor, use roasted or sautéed garlic, in both cases using a tiny bit of stock instead of oil.