Hot Honey Hummus

• servings: 6 servings
• active time: 8 minutes
• total time: 8 minutes

Ingredients

15 ½ oz can of chickpeas ()

¼ cup aquafaba (the liquid from the chickpea can)

¼ cup tahini

2-3 TBSP extra virgin olive oil

1 tsp hot honey

½ tsp ground cumin

½ tsp salt

2-3 TBSP ice water

2 TBSP hot honey (plus extra to taste)

⅛ tsp sweet paprika

½ tsp calabrian chili paste (optional)

Directions

Remove ¼ cup of liquid from the can of chickpeas and set aside. Drain and discard remaining liquid. For an optional garnish, reserve a few chickpeas for topping your hummus or pop open a second can if you want to add a bunch.

Add chickpeas to a small food processor along with tahini, olive oil, hot honey, cumin, and salt. Add 2 tablespoons of the reserved aquafaba and blend on high speed until light and creamy.

For creamier hummus that resembles a dip more than a spread (this is how my restaurant serves it and I love it!) add the remaining 1-2 tablespoons of aquafaba and blend. To thin further, blend in ice water, one tablespoon at a time, until desired consistency is reached.

Transfer hummus to a bowl and top with reserved chickpeas (optional) and hot honey. Sprinkle with paprika.

For a spicier hot honey, mix in some calabrian chili paste. Cayenne pepper can also be used for more spice.

Feel free to add extra hot honey and paprika if desired. Serve with an assortment of dippers like pita bread, pita chips, crackers, and/or fresh vegetables. Enjoy!

Nutrition

• Calories: 198 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Sodium: 203 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 6 g
• Total Sugars: 10 g
• Protein: 8 g