Low Sodium Easy Vegan Hummus

Total time10 min

Prep time10 min

Cook time0 min

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Ingredients

6 servings

2 cans (15 oz each) chickpeas, drained, liquid reserved
Wholesome Pantry Organic Chickpeas, 16 oz Sprouts Farmers Market No Salt Added** Garbanzo Beans 15.5 OZ 365 by Whole Foods Market Organic Unsalted Garbanzo Beans, 13.4 oz Organic Garbanzo Beans, 15 oz Organic Low Sodium Garbanzo Beans, 15 oz
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½ cup tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 cloves garlic, roughly chopped
½ tsp ground cumin
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3–5 tbsp reserved chickpea liquid or cold water, as needed

For serving

1 tbsp olive oil, for serving
¼ tsp smoked paprika, for serving (optional)
1 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Add the garlic and lemon juice to the bowl of a food processor and pulse 5–6 times until the garlic is finely minced.
2
Add the tahini, cumin, and salt to the processor and run for 1 minute until the mixture is thick and pale.

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