Hummus

Hummus is a staple of mine (as is probably the case with many fellow vegans and vegetarians across the globe) and is a food that I am strangely obsessed with and addicted to. It has the ability to satisfy on almost any occasionand can be used to complement a wide variety of dishes/meals, as a snack along with breads or crudités, or even form a meal in itself!

Hummus also has an unbelievable amount of cultural history and is a highly debated topic with regard to it’s origin/creator(s) in some places (see the documentary Make Hummus Not War). It even has a day in the calendar – World Hummus Day on the 13th May annually! …

Hummus    (serves 1-6)


Preparation time: 10 minutes


Ingredients:

• 2x 400g cans Chickpeas
• 1/2 cup (120ml) chickpea water (Aquafaba)
• 2 tbsp Olive Oil
• 3 tbsp Tahini
• 2 tbsp Lemon Juice
• 2 cloves of Garlic crushed and chopped finely/minced
1/2 tsp ground Cumin
1/4 tsp Sea Salt (or to taste)
Pinch of ground Black Pepper

Garnish: (optional)

Olive Oil
Chickpeas
Paprika (smoked or normal)


Equipment/Materials:

• Food Processor or Blender


Directions:

1. Open and drain the canned chickpeas, reserving the liquid (aquafaba) of one of the cans.

2. Empty the chickpeas into your processor/blender along with the aquafaba, olive oil, lemon juice, tahini, garlic, cumin, black pepper and sea salt and blitz for 30 seconds to 1 minute until a smooth/desired consistency is achieved.

(Note: if, like me, you’re using a blender instead of a proper processor, you may need to stop and mix a bit by hand every so often to help the process along – just make sure the blender is turned off!)

3. Taste and add any additional seasoning to taste.

4.  Serve and enjoy (with or without friends)!



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To serve as a dip I normally drizzle with a little olive oil and sprinkle with a good few pinches of paprika. A small handful of chickpeas (reserved from one of the cans) to top the hummus is also a nice touch. You may however want to just use the hummus in wraps, sandwiches or on top of burgers etc. Go crazy!

Normally keeps for 2-3 days if kept refrigerated in an airtight container.


Variations:

– Try making or topping your hummus with different herbs and spices.


Be sure to share a photo of your creation(s) and some words with The Salty Vegan!
Tag and/or hashtag @thesaltyvegan on Instagram and Facebook.

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