Hannah’s Hummus Recipe

Hannah’s almost World-famous Hummus: A Recipe to Highlight All of Those Garden Vegetables This Spring! 

Are you a connoisseur of hummus? Tried it, but it’s not for you? Refuse to try it and are morally against it? This hummus is for you! ALL of you.

Disclosure: If you try this, you may never eat any other kind of hummus again and enjoy it. I’ve been told that it has that effect.

You’ll need:
A blender
1 can of chickpeas/garbanzo beans
2 Tbsp. Coconut oil (You can use olive, but it won’t be the same.)
1 Tbsp. Tahini
Salt (Not too much, but not too little.)
Frank’s Red Hot (Use as much as you can handle want to. If you absolutely hate hot sauce, you can use lemon juice and garlic powder instead, but it won’t be the same.)

1/4 C. Boiling water

The BEST way to make this is to heat the chickpeas up in a pan or microwave before dumping them in the blender. Also, make sure you use the coconut oil that has some coconut essence to it, not the kind that has been so refined that it’s lost all coconut-ness.

Add all of the ingredients to the blender, except for the boiling water.
Add that last and immediately put the lid on the blender; push start. Use the highest speed setting.

Blend until you have no chunks at all. The texture should be like smooth peanut butter. The boiling water will both melt the coconut oil and steam the chickpeas as you blend.

Serve with carrot sticks, celery, cucumber slices, bell pepper, snow peas, broccoli, or anything else you’d like!


By Hannah Darling

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