Hummus Recipe without Tahini - Classic and Chocolate Variations

Ingredients

• 1 (14 ounce) can chickpeas, drained and rinsed
• 3 tablespoons extra virgin olive oil or garlic-infused olive oil (for low FODMAP)
• 3 garlic cloves (skip if using garlic-infused oil)
• 2 teaspoons sesame oil (skip if allergic to sesame)
• 2 tablespoons fresh lemon juice
• 1 tablespoon unsweetened SunButter or regular peanut butter
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground cayenne pepper (optional – add even more for a spicy hummus!)
• 2-3 tablespoons water
• 1 (14 ounce) can chickpeas, drained and rinsed
• 1/4 cup pure maple syrup
• 2 tablespoons avocado oil
• 2-4 tablespoons milk of choice, lactose-free if needed
• 1 tablespoon unsweetened SunButter or regular peanut butter (optional)
• 1 teaspoon pure vanilla extract
• Pinch of sea salt
• 2.5 ounces dark chocolate bar, sugar-free if needed

Instructions

1. 1

   --- Classic-Style Hummus: ---

2. 2

   Add ingredients: – In a food processor (preferred) or high-speed blender, combine rinsed chickpeas, olive oil, garlic (if using), sesame oil, lemon juice, sun or peanut butter, salt, cayenne (if using), and 2 tablespoons of water.

3. 3

   Blend –: Blend on high for about 3 minutes, scraping down the sides as needed.

4. 4

   Smooth it out –: Add more water, 1 tablespoon at a time, until smooth and creamy.

5. 5

   Taste and adjust –: Taste and adjust oils, lemon juice, nut or seed butter, and seasonings. If grainy, keep blending until it reaches your desired texture.

6. 6

   Serve –: Transfer to a bowl or container. Serve as a dip or spread (scroll up to the post above for tasty options!).

7. 7

   Store –: Keep leftovers in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months.

8. 8

   --- Chocolate Hummus: ---

9. 9

   Add ingredients –: In a food processor (preferred) or high-speed blender, combine chickpeas, maple syrup, avocado oil, 2 tablespoons of milk, vanilla, and salt.

10. 10

    Melt chocolate –: Melt the chocolate in a microwave-safe bowl: heat for 1 minute, stir, then microwave in 15-second intervals until smooth.

11. 11

    Blend –: Add melted chocolate to the blender or food processor. Blend on high for about 3 minutes, scraping down the sides as needed.

12. 12

    Make it creamy: – Add more milk, 1 tablespoon at a time, until silky and creamy.

13. 13

    Taste and adjust –: Taste and adjust sweetness or add more chocolate, if desired. If grainy, continue blending until it reaches your desired texture.

14. 14

    Serve –: Transfer to a bowl or container. Serve with fruit, pretzels, crackers, or as a sweet spread (see options in post above!).

15. 15

    Store –: Store in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months.