Hummus!

Long time no see? Well, I’m back and have decided to share with you a recipe for the perhaps most stereotypical vegan food of all; hummus. You might have been waiting for the hummus recipe, you might have found it refreshing that it has not been shared yet. Anyways, if you’re anywhere near as excited about this recipe as I am, we’re good to go. And by the way, hummus and fresh veggies are the perfect combo for hot summer days like these. And cold summer days. And frankly, all other days of the year as well.

IMPORTANT INFORMATION BEFORE YOU START:

You will need a food processor to make the hummus.

You will also need a box or can of chickpeas WITH THE AQUAFABA (chickpea brine). If you’re operating with dried chickpeas or don’t want to use aquafaba you can substitute it for more oil or water.

Since I myself find it incredibly annoying with super long blog posts on pages which I visit only for the recipes, I shall not keep you waiting. Here goes.

Ingredients:

1 box / can of chickpeas + aquafaba (not all, somewhere between nothing and 1/2 a cup – until you have your desired consistency)

2 tbsp tahini – HULLED (LIGHT COLOURED), the dark one has such a strong and bitter flavour that it will totally steal the show and perhaps even ruin your hummus – God forbid that ever happened. Anyways, the dark tahini is slightly more nutritious than the light one, but traditionally the light one is used in Middle Eastern cooking.

Juice of 1/4 lemon

1 small/tiny clove of garlic

1 tbsp olive oil (I use a garlic flavoured one)

A pinch of salt and pepper

Method:

1. Make a small hole in the chickpea container and pour the aquafaba into a cup (picture above).
2. Blend the chickpeas, tahini, lemon juice, garlic and olive oil in your food processor with half of the aquafaba (1/4 cup).
3. Sample it, add some salt and pepper, as well as more aquafaba if you want it more liquidous.
4. And that’s a wrap… or just a bunch of hummus. Transfer the hummus to a bowl and prepare your favourite snacking veggies for dipping (I like carrots, broccoli, cucumber, and peppers as they’re tasty and require minimal preparation). For inspiration, take a look at the pictures below (I added pomegranate seeds and mint leaves for garnish). The hummus also works well in sandwiches, bowls, salads – go crazy! Creativity never killed anyone… on second thought, it probably did. The world’s a dangerous place, always wear a helmet.

Enjoy your hummus (with or without veggies – toasted pita breads are awesome as well), and if you liked it, I would very much appreciate a comment/like/subscriber/etc. Thanks for reading the post anyways and I look forward to writing to you again soon!