I am brining you this Simple Vegan Hummus recipe you can whip up in less than 10 minutes. To make hummus, I use canned chickpeas to make it even faster, however you can cook garbanzo beans on the stovetop. I always keep some extra cans of chickpeas in my pantry in case I get a homemade hummus craving!
If you like your hummus super creamy, make sure to pinch the skins from each chickpea. It’s time consuming but definitely worth it! All you need to do is to place chickpeas, tahini, lemon juice, oil, garlic and seasoning in a blender. Then add a tablespoon at a time and blend until the hummus reaches the consistency you like! You will need a food processor or my personal favorite High Speed Blender
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You can have hummus in so many ways. My personal favorite is to eat it with raw veggies, sauteed/roasted sweet potatoes or crackers.
Ingredients
- 1 can of chickpeas, drained
- 2 heaping tbsp tahini
- 2.5 tbsp lemon juice
- 3 tbsp avocado or any oil you like
- 1 garlic clove
- 2-3 tbsp water for the consistency
- 1/4-1/2 tsp himalayan salt
- 1/2 tsp cumin
- black pepper
- Toppings:
- thyme, parsley, black pepper, pink salt
Instructions
- Drain and rinse the chickpeas. If you'd like your hummus smoother, pinch the skins from each of the chickpeas.
- Combine all ingredients in the food processor and blend until smooth.
- Add more water if you prefer thinner consistency.
- Taste and adjust seasonings.
- Transfer to a bowl and serve with raw veggies, sauteed sweet potatoes or crackers.
