Chickpeas, canned, drained
(drained and rinsed, 1/2 cup reserved)
2 tbsp
Tahini
1/4 cup
Extra virgin olive oil
(plus more for drizzling - can use flax or hemp oil)
1 whole lemon(s)
Lemon juice
1 whole lemon(s)
Lemon peel (zest)
1 tsp
Sumac, ground
1 pinch
Sea Salt
1 dash
Black pepper
1 tbsp
Extra virgin olive oil
1/2 tsp
Liquid smoke
(optional)
Instructions
Peel and quarter beet before adding to food processor. Pulse until finely chopped.
Add remaining ingredients (except for liquid smoke) to food processor and process until smooth. This should take about two minutes depending on your food processor. Set aside.
Dry reserved 1/2 cup chickpeas and rub with a kitchen towel to remove skins. Heat 1 tbsp. olive oil in a small frying pan over medium heat. Once warm add chickpeas and cook for 2-3 minutes until beginning to brown. Add liquid smoke and shake pan to coat chickpeas. Continue cooking for an additional 1-2 minutes until liquid smoke is absorbed and chickpeas are crispy.
Transfer hummus to a serving bowl, top with crispy chickpeas and a drizzle of oil.
Enjoy!
Note:
This recipe makes about 4 cups. It can serve 16 people (1/4 cup per serving).
Notes:
Amanda Laird, a Registered Holistic Nutritionist, teaches women how to eat so they don’t feel like shit. Specializing in hormonal and menstrual health, Amanda uses an intuitive, weight-neutral approach to eating well (most of the time). She lives in Toronto with her husband and 18-month-old daughter.
