Eosinophilic Esophagitis Friendly Blender Hummus

Total time10 min

Prep time10 min

Cook time0 min

4.6

(29)

Eosinophilic Esophagitis Friendly Blender Hummus

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Ingredients

6 servings

2 cans (15 oz each) chickpeas, drained, liquid reserved
½ cup well-stirred tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 cloves garlic, peeled
¾ tsp fine salt
½ tsp ground cumin
3–5 tbsp reserved chickpea liquid or cold water, as needed

For serving

2 tbsp extra-virgin olive oil, for serving
¼ tsp smoked paprika or sweet paprika, for serving (optional)
1 tbsp fresh flat-leaf parsley, roughly chopped, for serving (optional)

Instructions

1
Add the garlic and lemon juice to the blender and blend on high for 15 seconds, until the garlic is finely minced and fragrant.
2
Add the tahini, salt, and cumin to the blender. Blend on high for 30 seconds, until the mixture is thick and pale.

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