Yield | 3 cups |

  • 2 14-oz cans garbanzo beans, preferably Eden brand
  • 2 cloves garlic
  • 2 Tbsp tahini
  • 2 to 3 Tbsp Bragg Liquid Aminos
  • juice of ½ lemon
  • ¼ cup vegetable broth, plus more as needed

| Preparation | Purée all ingredients in a blender or food processor until smooth. Start with ¼ cup vegetable broth and add more until desired consistency is reached. Keeps well in an airtight glass container in the refrigerator for up to 5 days.

CARYN'S NOTES: Every time I offer to bring a dish to a party or event, people always request this hummus. What makes it different? I don’t add any oil. We get enough oil every day in one form or another. Many people think they need to add oil for creaminess, but that comes naturally from tahini paste. Another unique ingredient is the Bragg Liquid Aminos – it tastes like soy sauce and takes the place of salt. I also add vegetable broth in place of water for a more robust flavor. You can make this in either a food processor or a blender. If you use your food processor, be sure to mince the garlic cloves before puréeing the hummus, as they won’t incorporate as well as they do in the blender.

You can create your own signature version of this recipe by adding soy sauce, tamari or high-quality sea salt in place of the Bragg. And instead of tahini paste, try peanut butter, almond butter or sunflower seed butter to create a low-cal, high-fiber spread for sandwiches. However, if you do this, go easy on the garlic.

This hummus recipe is a base for any flavor you’d like to add. Give it a twist with fresh basil, spinach, kale, rosemary, thyme, sun-dried tomatoes or roasted red pepper. Serve it as a dip or add more liquid to create a salad dressing. A great variation for parties is to add buffalo wing sauce and serve it with celery sticks. The beauty of hummus is its versatility.