Makes 2¾ cups
Active Time: 10 minutes
Total Time: 10 minutes
Hummus and falafel spice mixes are usually nearly identical in their ingredient lists and therefore often interchangeable. You can substitute cooked chickpeas, but they need to be very soft.
1 can (15 ounces) chickpeas, drained and rinsed
¼ cup plus 2 tablespoons canola oil
1 tablespoon extra-virgin olive oil, plus additional for serving, optional
1 tablespoon tahini paste
1 tablespoon lemon juice
1½ teaspoons vegetable bouillon powder or ¾ cube, mashed with a fork
1 tablespoon hummus (or falafel) spice mix
½ teaspoon fine sea salt
½ teaspoon garlic powder
¼ to ½ cup cold water
Combine all of the ingredients except the water in a food processor or high-powered blender and pulse to combine. Add the water as needed, blending until completely smooth.
Transfer to a small bowl or storage container. The hummus can be refrigerated for up to 4 days.
If made ahead, transfer to a bowl for serving. Drizzle with additional olive oil, if you like.