Creamy Herbed Hummus

This delicious, oil-free Creamy Herbed Hummus is a staple around my house. I use it for dipping chips and veggies, on toasted Ezekiel bread, and even on top of salads.  It’s sooo easy to make. Once you try it you’ll never want to buy hummus again!

1 can garbanzo beans with 1/4 c. liquid reserved

1/4 cup tahini

1 large lemon, juiced

1 clove garlic, pressed

1-2 T soy sauce

1/4 tsp sea salt or more to taste

dash cayenne pepper

1/4 c. chopped parsley

1/4 c. chopped green onion tops

Drain off about 1/4 cup of the liquid from the garbanzo beans. Add the rest of the beans and the liquid to the food processor.

Add tahini, lemon juice, soy sauce, salt, garlic, and cayenne.

Blend until very smooth. If you want it thinner add some of the reserved liquid. If you want it thicker you can add a little more tahini.

Blend in the chopped parsley and green onions just until combined.

Enjoy with chips, crackers, or veggie slices.

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