Creamy hummus defiantly a staple to any vegetarian or vegan diet. Packed full of protein and fibre this basic hummus mix makes a great substitute for butter or mayonnaise. So easy to prepare and super delicious you will never buy store-bought again. This recipe can be stored in an airtight container in the fridge for up to a week….well that’s if it lasts that long!
Drain the chickpeas, reserving the liquid for later. Rinse the chickpeas, removing as much of the skins as possible (to avoid a bitter grainy hummus).
Place the chickpeas and the 1/3 cup chickpea liquid, tahini, lemon juice, garlic, cumin, and salt into a food processor and blend until well combined. While blending, slowly drizzle in the olive oil to create a creamy consistency.
Serve the hummus in a bowl with an extra drizzle of olive oil and fresh parsley for garnish.
10 Things I recommend to avoid in order to successfully transition to a plant-based lifestyle.
In this eBook I discuss the 10 Myths To Plant-Based Living AND you will also get three easy vegan recipes —> Mexican Bean Chili, Walnut and Quinoa meatless Balls and Vegan Chocolate Chip Cookies.
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