There are few dips more iconic than hummus. Purists will tell you that hummus is a very specific blend of chickpeas, tahini and herbs but now days hummus comes in all kinds of flavour variations. The nice thing about hummus as compared to many dips is that it is protein packed thanks to it’s chickpea base. You can dip almost anything in hummus from veggies to crackers and even your fingers. We’ll often use hummus like butter or mayo and put it on a sandwich or toast. All that to say, here is a very basic hummus recipe. It’s naturally vegan and can be altered to your tastes by adding roasted red peppers, caramelized onions… you name it.
Hummus
Course: LunchCuisine: VeganDifficulty: Easy6
servings20
minutes20
minutesIngredients
4 cups or two cans of chickpeas (We find that making chickpeas from scratch in the pressure cooker makes nicer hummus than canned, but both are excellent.)
Juice of two lemons
1/4 cup of tahini paste
2 or 3 cloves of garlic, minced
1 tsp of salt
3 Tbsp of olive oil
1/2 tsp of ground cumin
1/4 tsp of cayenne pepper
1/3 cup of water
Roasted red peppers (optional)
Directions
- Add all the ingredients to a blender or food processor and blend until Smooth. You can add a little more water as necessary to make the mixture less thick.
- Adding a couple or three roasted red peppers is very good too if you want to try something other than the traditional hummus.