HUMMUS SAUCE RECIPES

Steps:

• Throw all your ingredients into a blender and puree for 30 seconds or until desired smoothness. If you want a thinner consistency, simply add 2-3 tablespoons of cold water and blend again. Top it off with a spiral of Cholula Chipotle and a dash of salt and pepper to round out all the flavors. Cover your leftovers tightly and refrigerate for up to 1 week, although we usually go through it in a day or two ;) Serve with fresh cut veggies and pita bread, chips or lavosh. Drizzle with extra Cholula Chipotle and garnish with chickpeas, olive oil, paprika and/or parsley flakes.

Steps:

• In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
• Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
• Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
• Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.