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An oil-free hummus that is better than store-bought! The lemon juice and vinegar give this recipe a nice little zing and it's incredibly easy to make. Is hummus its own food group yet? We think it should be...

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  • 1 cup raw chickpeas (soaked overnight and cooked)

  • 3 tbsp unhulled tahini

  • 2 tsp garlic powder / 4 garlic cloves

  • 1 tsp paprika

  • 1 tsp onion powder

  • 1 tsp salt

  • 3 tbsp lemon juice

  • 1 tbsp apple cider vinegar

  • 1 cup water

Chili Bowl


  1. Soak the chickpeas for at least 6 hours. Cook until soft but with a firm outer. Drain and let them cool.

  2. Combine all ingredients in the food processor, except for the water which should be added in small amounts, and blend until smooth. Add more or less water depending on the desired consistency.

  3. Pour into a bowl and sprinkle some mixed herbs and freshly cracked black pepper on top.

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