A creamy, classic-tasting hummus that swaps tahini for SunButter — keeping all the flavor and texture of traditional hummus while staying low in oxalates and lectins. Ready in about 30 minutes on the stovetop, or 25 minutes in the Instant Pot.
In a small bowl, combine the lemon juice and pressed garlic. Let it sit while you cook the chickpeas — this takes the harsh bite out of the garlic and gives the hummus a smoother flavor.
Place the drained chickpeas in a medium saucepan with the baking soda and 4 cups of water. Bring to a boil and boil for 15–20 minutes, or until the chickpeas are very soft and their skins are starting to slip off. Drain and rinse with cold water.
In a food processor, combine the lemon juice mixture, salt, and SunButter. Process on high for 1–2 minutes until smooth and creamy.
Add the cooled chickpeas to the food processor and process on high for 2–3 minutes. If the consistency is too thick, add 1 extra tablespoon of water at a time until smooth.
Taste the hummus and add additional salt or lemon juice if needed.
Transfer to a serving bowl. Garnish with a drizzle of olive oil, a sprinkle of paprika, and sunflower seeds.