Easy And Healthy Low Sodium Hummus With Garam Masala
Easy and healthy low sodium hummus with garam masala is smooth and creamy with just a hint of Indian flare. Garam masala is a delicious Indian spice blend that takes this hummus from plain to WOW. Drizzling the hummus with olive oil right before serving gives you a super fresh and super healthy dish to nosh on.
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Equipment
- Food Processor
Ingredients
- 8 ounces Dried Chickpeas soaked, rinsed and cooked
- 1 Lemon juiced
- 1/3 cup Tahini
- 1/4 tsp Salt, Black Pepper, Oregano, and Garam Masala
- 6-8 tbsp hot water
Instructions
- Place the chickpeas in a food processor and process for about 2 minutes occasionally scraping down the sides.
- Add in the tahini, lemon juice, and seasonings. Process for 4-5 minutes.
- As the hummus is processing, add 4-6 tablespoons of hot water to reach the desired consistency. (I used 6)
- Spoon into an airtight container and store in the refrigerator for up to 5 days.
- Drizzle with extra virgin olive oil and a dash of seasonings before serving
Notes
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- Be sure the dried chickpeas are soaked and fully cooked for the best flavor and texture.
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- Taste as you go - and adjust seasonings.
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- Process for the whole time shown for best results.
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- Add water to reach the right consistency - I used 6 tablespoons.
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- Homemade hummus will last up to 5 days if properly stored and chilled. Store-bought hummus will last 7 days.
Servings: 8 1/4 cup servings