Tandoori Hummus
Prep Time 10 minutes
Cook Time 5 minutes
Ingredients
- 1 15.5 oz can chickpeas rinsed and drained of liquid
- 1/4 cup avocado oil or olive oil
- 1/3 cup tahini
- 1/4 cup water + 2 tbsps as needed
- 2 garlic cloves; peeled and cut in halves
- 1/2 serrano chili diced and seeded
- 2 tbsps tandoori paste
- Squeeze of fresh lemon
Instructions
-
Process all ingredients in a food processor until creamy and smooth. (Hold off on the + 2 tbsps of water until the very end and if needed add in. If you want the texture to be a bit creamier add in a tbsp of water at a time. Sprinkle with cracked black pepper and sea salt at the end.
Recipe Notes
- I used Laxmi tandoori paste that I got from Wegman's. Click here for the link.