Creamy Mustard Hummus
A creamy mustard hummus perfect for anyone who loves mustard and hummus equally. Slather mustard hummus on your favorite sandwich, as a dip for soft prezels, or with steamed vegetables.
Prep Time 5 minutes
Total Time 5 minutes
Makes 2 cups
Calories 166 kcal
Chickpeas or Garbanzo Beans
soaked and cooked or rinsed and drained from a can
of a cup Tahini
of a cup Dijon Mustard
or more if needed
Pure Maple Syrup
can be omitted, see notes
Small handful Fresh Parsley + more for garnish
Place all ingredients except olive oil, paprika, and extra parsley in a food processor. Pulse until hummus is smooth, adding more water if needed.
Add hummus to a large bowl and drizzle with a tablespoon or two of olive oil, sprinkle with paprika, and garnish with fresh chopped parsley.
1.) The maple syrup balances out the sharpness from the dijon mustard very well. However, if you would like to omit it, then add about two teaspoons less dijon mustard to the hummus. 2.) Don't be afraid to add water to your hummus. Water actually makes hummus creamy and very fluffy. Start off adding 1/2 a cup of water and then see if more is needed. If you add to much, your hummus will eventually turn watery. If this accidentally happens, add more chickpeas or tahini.3.) Make sure to use tahini that has no salt added or any other ingredients. Tahini should be made of only sesame seeds. Click on the tahini link in the ingredient list to see the one I like best.