Looking for an appetizer or late afternoon snack, which is healthy at the same time?
I guarantee you this one will be successful.
As soon as I place it on the table with lots of veggie sticks, the bowl of hummus is empty in 5 minutes including all vegetables that I served with it.
Hummus is a great vegan dip, no dairy and no animal protein included. Lots of plant based protein from the chickpeas and a calcium rich sesame tahini.
Every batch of hummus I make, disappears in front of my eyes.! Advice, always have jars of chickpeas, and tahini in your pantry.
- Can of garbanzo beans rinsed and drained
- 1 tbs of white tahini
- 1/2 - 1 garlic clove
- 1 - 3 tbs of olive oil
- Juice of 1/2 lemon
- 1 - 2 teaspoons of cumin powder
- Salt and pepper to taste
Using a food processor is the easiest way. Some people use blenders, but these need more liquid, which ends up making your hummus more liquidy.
Place all ingredients in the food processor and pulse for 1/2 minute.
Scrape the sides, pulse again.
Taste, add salt for more saltiness, add cumin for more cumin taste, and so on...
If you like it spicy, add some cayenne pepper, chili flakes, or garlic
Variation: Add some fresh parsley leaves, cilantro leaves, or spring onions at the end for a slightly different taste.
Blend until herbs are well mixed, but green flakes are still visible.