orange you glad it's hummus

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having a {small} obsession with hummus isn't easy when one is not able to consume lemon juice
or vinegar, or frequently consume lime juice.

but when, after some hesitation, one replaced these things with orange juice,
the doors to glorious hummusland reopened once more!

as time went on, hummus was made and consumed so frequently
​that one forgot to photograph it and place it on one's blog...

until now!

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ingredients

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<<---               make a little...                                                                                                       
                                                                                                           make a little more...            --->>
​

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: :  1 (15-19 ounce) can of chickpeas, rinsed
: :  1 clove garlic
: :  1⁄4 cup olive oil, plus more for serving
: :  2 tablespoons orange juice
: :  2 tablespoons tahini (sesame seed paste; optional. we use ARZ tahina)
: :  1 teaspoon ground cumin
: :  1/4 teaspoon paprika
: :  kosher/sea salt
: :  parsley, for serving

2 (15-19 ounce) cans of chickpeas, rinsed  : : 
2 cloves of garlic  : : 
1⁄2 cup olive oil, plus more for serving  : : 
4 tablespoons orange juice  : : 
4 tablespoons tahini (sesame seed paste;  : :  optional. we use ARZ tahina)
2 teaspoons ground cumin  : : 
1/2 teaspoon paprika  : : 
kosher/sea salt  : : 
parsley, for serving  : : 

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process

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in a food processor, puree the:

chickpeas, garlic, olive oil,
orange juice, tahini/tahina (optional),
cumin, paprika, and kosher/sea salt

until smooth and creamy

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you may need to add 1 to 2 tablespoons of water
to achieve desired consistency,
though since using the tahina
I haven't had any consistency issues
as tahina seems creamier than tahini.

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transfer to a bowl, if using right away - such as for a gathering,
or place in a resealable container to refrigerate. 
​
I find a rubber spatula (one that is not too flimsy)
​helpful for transferring the hummus.

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drizzle olive oil and sprinkle with parsley before serving.

serve with crackers (I particularly enjoy it with sesame rice crackers),
as a dip with veggies (I enjoy it with red bell peppers or carrots),
or pair it with Petra's flaxseed wraps - link below.

I find, after leftovers have been refrigerated, heating the hummus 
for about 30 seconds in the microwave before eating it is helpful.

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{ a perfect addition: Petra's flaxseed wraps! }

so many lovely, yummy wraps!

I put one of Petra's wraps with this hummus - the wrap was so flexible and nicely complimented the crunchy red peppers & other veggies!

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​some helpful tidbits:

• Petra's recipe is simple to adapt to larger batches if you want to make lots for the week or a party.
• as one of Petra's readers pointed out, letting the dough cool completely before rolling it out is very helpful!
• I found using the flax meal really helped when rolling the wraps out - also, a non-stick rolling pin can help eliminate the need for the top parchment paper she mentions.
• when wraps are rolled out, make sure to place them aside on a non-stick surface with parchment paper (or similar) to separate them - this will help when transferring them to the pan.

check out Petra's flaxseed wrap recipe - complete with video - on Nutrition Refined!

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