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.
| Prep Time | 15 minutes |
| Servings |
people
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Ingredients
- 1 handful pecans
- 1/2 tbsp olive oil cold pressed, extra virgin, good quality for a good flavor
- 1/2 lemon juice can add more later if needed
- 1/2 tbsp water may need to add more later to thin out the hummus
- 1 15 oz. can chickpeas or garbanzo beans rinsed, drained and skins removed
- 1/2 tsp sea salt more or less to taste
- 1/4 tsp ground cumin more or less to taste
- 1/4 tsp garlic powder more or less to taste
- 1 dash cayenne pepper optional, if you want a little heat
Ingredients
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Instructions
Step 1
- Rinse your chickpeas well, and drain the excess water.
Step 2
- 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.
Step 3
- 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.
Step 4
- 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.
Recipe Notes
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?
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Wow Maggie! This looks so yummy. I haven’t made hummus in a long time. I love the idea that you can throw in a handful of pecans in place of the Tahini! I had no idea you’re supposed to remove the skin to get a smoother hummus. This is all GREAT information. Thanks so much. Now I’m dying to make some fresh hummus. 🙂
Thank you Nicole 😀 you just the sweetest! I never have Tahini on hand, but I always have pecans or walnuts in the fridge and I really like the flavor. Those little skins just pop of the chickpeas and it’s kinda fun for me and my daughter to do together. My daughter and I just got finished making some almond butter cups and I will be posting that later tonight…oh boy if you love peanut butter cups, but you are not eating peanuts, these are an amazing alternative…they are so creamy and yummy 😀