Vegan Hummus is commonly eaten in the Middle East and the Mediterranean. Its generally used as a spread or dip and is made from chickpeas, spices, tahini and lemon juice.
Commonly found in supermarkets but you can’t beat making your own.
Here is how!
- To make your Vegan Hummus:
- In a food processor, combine the 4 tablespoons of tahini paste and the juice of 1 lemon juice and process for 1 minute.
- Add the 1 tbsp of olive oil, 1 clove of garlic chopped or grated, 1/2 teaspoon of cumin, and a 1/2 teaspoon of salt to tahini and lemon juice paste and blitz for 1 minute
- Open, drain, and rinse the chickpeas, keeping some of the brine to one side. Add the chickpeas to the food processor and process for 1 minute.
- If your Hummus is too stiff, add a few tablespoons of the chickpea brine to let it down.
- Taste for salt and adjust as needed.
- Serve hummus in a dish with a drizzle of olive oil and dash of paprika.
- Your Hummus will keep in an airtight container in the fridge for around a week.
- Feel free to top your Hummus with seeds and fresh herbs of your choice.