- For best results, skin all the chickpeas first. You don’t have to but this process will give you a creamier hummus.
- In a food processor, add lemon juice, garlic and salt. Blend until the garlic is finely chopped.
- Add tahini, and mix until you have a creamy texture. Scrape down sides.
- Add 3 tbsp cold water, and mix until you have a light color.
- Add cumin and protein and blend until smooth. Add another tbsp of water if too thick.
- Add chickpeas, blend and then add olive oil.
- Keep blending until you have a creamy and light texture. Add 1-2 tbsp more water if you want a thinner consistency.
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