215 ounce cans of chickpeas, drained, liquid reserved*See notes above about using dried chickpeas*
1/4cupFreshly squeezed lemon juice
2tbspFresh lemon zest
1/4cupOlive oil or Avocado oil
Hot sauce, a few dashes as desired
Freshly ground black pepper
Red pepper flakes, small pinch
1/2cupFresh Parsley, roughly chopped
1/4cupFresh Basil, roughly chopped
2-3Fresh thyme springs, leaves removed from stem
Extra herbs & seasonings as desired for garnish
Drain the chickpeas, set the reserved liquid aside. In the bowl of a food processor or blender combine the drained chickpeas, tahini, garlic, fresh squeezed lemon juice, & lemon zest. Pulse for 20-30 seconds, scrape down the sides and pulse for another 20-30 seconds.
With the food processor running, drizzle in the olive oil and process until smooth, if your hummus is to thick pour in some of the reserved liquid until a desired consistency is reached. Add in the soy sauce, hot sauce, salt & pepper, paprika, red pepper flakes, and fresh herbs, pulse once more until everything is combined.
Serve hummus garnished with a drizzle of olive oil and extra herbs or spices - enjoy with fresh veggies, crackers, pita bread or use as a spread for sandwiches and wraps. This will keep in an airtight container in the refrigerator for up to a week.
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