Creamy Hummus

chickpeas condiments dips plantbased recipes spreads

 

AUTHOR Juanita
DIFFICULTY Beginner

 

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!

 

YIELDS 6 Servings
PREP TIME 10 mins
COOK TIME 5 mins

 

Ingredients

 

 2 cans of chickpeas, plus 1/3 cup of the liquid.
 1 cup Tahini
 3 cloves of garlic, crushed
 Juice of 3 lemons
 1 tsp ground cumin
 1 tsp Himalayan salt
 3 tsp extra virgin olive oil
 A generous drizzle of extra virgin olive oil and chopped fresh parsley for garnish

 

Directions

 

1

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).

2

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.

3

Serve the hummus in a bowl with an extra drizzle of olive oil and fresh parsley for garnish.

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