Add all ingredients except water to a high speed blender
Blend until creamy, adding water gradually and scraping down sides as you go
Serve with sliced raw vegetables
eggplant, sliced crosswise into round slices
tbsp avocado oil
tbsp coconut aminos
tsp smoked paprika
tsp maple syrup
Salt and Pepper to taste
Assorted roasted unsalted nuts
Olives
Cut vegetables
Seed crackers
Instructions
Rinse and strain chickpeas
Using a saucepan, add chickpeas, baking soda and enough water to cover by 2 inches
Boil for 20 minutes
While your chickpeas are boiling, add your lemon juice, minced garlic, cumin and salt to your blender or food processor and let it sit while the chickpeas boil. This neutralizes the garlic a bit.
When your chickpeas are done, rinse and strain again and set aside
Add tahini to blender and pulse a few times.
This is the most crucial step for getting super creamy hummus - While running your blender with your lemon, garlic, tahini, cumin and salt combo, slowly add in your ice water. The texture should be thick and creamy. If it’s too thick, add a little more ice water.
Now you’re ready to toss your chickpeas in and blend for 1 minute, scraping sides down as you go.
*If it’s not creamy enough, you can always add more ice water. But it really has to be ice cold!
Whisk together coconut aminos, smoked paprika, maple syrup and avocado oil
Slice eggplant crosswise into round discs
Arrange discs on a parchment lined baking sheet
Using a pastry brush, brush mixture onto each sides of discs
