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Vegan Hummus Recipe
Easy and delicious vegan hummus recipe that you can whip up in a snap. This creamy, flavorful and nutritious hummus is perfect as a dip, spread or side dish.
Ingredients:
1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
1/4 cup fresh lemon juice (about 1 large lemon)
1/4 cup tahini (sesame paste)
1 small garlic clove, minced
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
Salt to taste
2-3 tablespoons water or as needed
Optional toppings:
Olive oil
Bell pepper
Chopped fresh parsley
Additional chickpeas
Instructions:
Prepare the chickpeas:
Rinse and drain the chickpeas thoroughly.
Mix ingredients:
In a food processor or blender, combine chickpeas, lemon juice, tahini, minced garlic, olive oil, cumin, and a pinch of salt.
Puree until smooth:
Puree the mixture until smooth. If the hummus is too thick, add water a tablespoon at a time until the desired consistency is reached.
Adjust seasoning:
Taste and adjust seasoning as needed, adding more salt or lemon juice if needed.
👇 Continue reading on the NEXT page 👇<!--nextpage-->Serve:
Place the hummus on a serving platter. Drizzle with a little extra virgin olive oil and sprinkle with paprika. Optionally, garnish with chopped fresh parsley or whole chickpeas.
Enjoy:
Serve with fresh veggies, pita bread, or as a spread on sandwiches and wraps.
Nutrition Facts (per serving, about 2 tablespoons)
Calories: 70
Protein: 2 g
Fat: 5 g
Saturated Fat: 0.5 g
Carbohydrates: 6 g
Fiber: 2 g
Sugar: 0.5 g
Sodium: 70 mg
Vitamin C: 4% of Daily Value (DV)
Calcium: 2% of DV
Iron: 4% of DV
Tips:
Creamier Hummus: For an even creamier consistency, peel the chickpeas before blending.
Flavor Variations: Experiment with roasted red peppers, sun-dried tomatoes, or fresh herbs like cilantro or basil for different flavor profiles.
Storage: Store hummus in an airtight container in the refrigerator for up to a week.
This vegan hummus is a versatile and healthy addition to any meal. Enjoy its rich, creamy deliciousness!
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