The Gotta Chop Hummus is not your traditional hummus as I have made a few changes, but my family thinks that it is delicious. I didn't have tahini so I threw in a handful of pecans and everyone really seemed to like it, so that is how I make it now. Of course if you have tahini and want to use it instead of the pecans go ahead. The option is always yours.
Please always try to use organic ingredients whenever possible.
Rinse your chickpeas well, and drain the excess water.
Spread chickpeas out onto some paper towels to absorb the moisture and roll them gently to remove the skins. You don't have to remove the skins, but it seems to make the hummus a bit smoother if you do.
Add pecans, olive oil, lemon juice, and water to a food processor with the "s-blade" and pulse it to get things going. Scrape down the sides and process for a minute or so until you have a nice paste and everything is combined. Stop to scrape down the sides when needed.
Add half of your chickpeas and process until blended and again, scrape down the sides as needed. Now you can add the rest of the chickpeas and continue to process and scrape down the sides when needed.
Now add your spices- garlic, cumin, salt and cayenne. Process some more to mix the spices well. Taste the hummus to see if you need to adjust your spices. You can add more lemon juice or olive oil for more flavor if you want. If you want your hummus to be smoother in texture you can add more water is small amounts until you get the texture you want. Make sure everything has been processed well and hummus is smooth.
Enjoy your hummus with all your favorite veggies or chips as a dip, or you could also use it as spread instead of mayo. I topped some cut up pieces of yummy cucumber with my hummus today... how do you like to eat your hummus?
I am choosing to cook with organic whole foods — No gluten, soy, or dairy. I want to eliminate as many toxins from life as much as possible by creating new organic earth friendly products with essential oils.