Our kitchen has been full of hummus lately. We have been experimenting with different flavors of hummus, always starting with a can of rinsed, drained chickpeas. Save the liquid when you drain the chickpeas, if the mixture needs a little liquid you can use this (aquafaba) in small amounts until you get the desired consistancy. I have read several recipes recently where the author discusses to peel or not to peel the chickpeas. Most of the time I hardly see any skins in the canned chickpeas so I don’t bother taking them out. Just pop them in the Vitamix with everything else and mix away. Most hummus recipes use tahini and I have used it in the past, it will give your hummus a more creamy texture. However, tahini is basically oil and adds about 90 calories per tablespoon so we skip it. The orange juice and orange zest mixed with chickpeas gives this hummus a slight hint of sweet and a follow up of tang. Serve up some hummus with your favorite chips or veggies and enjoy!
Orange Zest Hummus
A light and tangy citrus hummus for dipping or as a tasty spread
• 1 15 ounce can of chickpeas, rinsed and drained
• 1/4 cup of water
• 1/4 cup of fresh squeezed orange juice
• 4 Tbsp. ground flax seeds
• 1 Tbsp. minced garlic
• 1 tsp. orange zest
• 1/2 tsp. sea salt
• 1/2 tsp. paprika
• 1/2 tsp. liquid smoke
• 1 tsp. horseradish
- Add all ingredients to a food processor
- Mix well, until the mixture is creamy
- Scoop into a bowl, top with additional paprika.