Fluffy Creamy Hummus Recipe

By the time you read this post, I will be gallivanting about Rhode Island. Likely stocking up at Trader Joe’s, chowing down at Chipotle or picking apples with my Mom, to toss into that g-free apple pie I promised my fam. What? I need some time to relax before I cater a wedding for 100 (and 1). But let’s not think about that right now. Let’s talk about this hummus.

This has to be the fluffiest, yummiest hummus I’ve made in a while. Sure it’s not exactly traditional, but it tastes delicious and is packed with nutrients from the super trio of seeds I blended in, so I think my Middle Eastern roots will forgive me. Yes? Good.

You can use any combination of seeds you want, I suppose, but I love this trio for a few reasons. The milled chia seeds add to the fluffiness of the recipe, so without them you just won’t get the same creamy, fluffy texture. But feel free to try and use milled flax seeds instead for a whole new experience. I like hemp seeds because of their complete protein, making them an ideal snack addition, and pumpkin seeds are good all around Smile

Super Seed Hummus
2 14-oz cans chickpeas, rinsed and drained (preferably BPA-free can)
2 tbsp pumpkin seeds
2 tbsp hemp seeds
1 tbsp milled chia seeds
2 cloves garlic
1/2 tsp cumin
2 tbsp lemon juice, more as needed
4 tbsp olive oil, more as needed
sea salt, to taste

1. Place chickpeas, seeds, garlic, cumin, lemon juice and olive oil in a food processor. Process until smooth, adding more olive oil and lemon juice as needed. Add sea salt to taste.

Enjoy with your favorite dippers- I like raw veggie crudites, or almond crackers!

What is your favorite seed? Even though I left it out of this recipe, sesame is still my favorite!