Eosinophilic Esophagitis Friendly Easy Vegan Hummus
Total time10 min
Prep time10 min
Cook time0 min
4.7(16)
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) chickpeas, drained, liquid reserved
- 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
- 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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