Ingredients
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 1 lemon, zested
- 2 tablespoons lemon juice
- 1 teaspoon vegetable bouillon
- 4 tablespoons water, or as needed
- 1 teaspoon tamari (Optional)
Why You'll Keep Making This
This hummus is creamy and flavorful without using tahini, making it perfect for those with sesame allergies or anyone looking for a lighter twist. It’s easy to make and uses common pantry ingredients, delivering a smooth and satisfying dip great for any occasion.
Tips For Best Results
- Use canned chickpeas for convenience, but rinse them well to reduce any canned taste.
- Blend the chickpeas while they are still slightly warm for a smoother texture.
- Add olive oil gradually to control the consistency and richness.
- Blend the chickpeas while they are still slightly warm for a smoother texture.
- Add olive oil gradually to control the consistency and richness.
Directions
Tos the chickpeas, garlic, lemon zest, lemon juice, and bouillon into your food processor. Blend everything until it turns nice and smooth. If the hummus feels a bit too thick, slowly add some water until you reach the consistency you like. Finally, stir in tamari little by little, tasting as you go, until it hits the perfect flavor for you.
Serving Recommendations
Serve this hummus with fresh vegetable sticks, warm pita bread, or as a spread on sandwiches and wraps. It also pairs well with grilled meats or roasted vegetables for a healthy and tasty meal addition.
Leftover Care Tips
Store the hummus in an airtight container in the refrigerator for up to 4 days. Stir well before serving, and drizzle a little olive oil on top to keep it fresh and prevent drying out. For longer storage, freeze in small portions and thaw in the fridge overnight.
