1 (16-ounce) can chickpeas
1 ⁄ 4 cup shelled raw sunflower seeds
3 cloves garlic
2 tablespoons freshly squeezed lemon juice
2 tablespoons tahini
1 roasted red bell pepper, drained if canned
1 ⁄ 2 teaspoon sea salt
Drain chickpeas over a bowl to reserve the liquid. Rinse chickpeas and set them and the reserved liquid aside.
Combine sunflower seeds and garlic in the bowl of a food processor. Process for 30 seconds, or until chopped. Add lemon juice, tahini, pepper, salt, and drained chickpeas. Process for 30 seconds. Scrape down the sides of the bowl and add reserved chickpea liquid, 1 tablespoon at a time, through the opening in the funnel and process until mixture is smooth. The more liquid you add, the thinner the mixture will be.
The hummus keeps in a covered container in the refrigerator for up to 1 week.
YOU’VE GOT OPTIONS
I find that a blender is not the best tool to use for this recipe, but if you don’t have a food processor, you can still make it. Here’s how: Omit the sunflower seeds; mince the garlic and finely chop the pep- per. After step 1, place the chickpeas in a bowl and mash using a potato masher. Add the garlic, lemon juice, tahini, pepper, and salt and mix well. Add reserved chickpea liquid, 1 tablespoon at a time, and stir until a thick, smooth consistency is achieved.
Makes About 3 Cups
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.