My Vegan Hummus Recipe
Makes 2 1/2 cups 400g boiled chickpeas 3 tablespoons tahini Juice of 1 lime 4 tablespoons extra virgin olive oil 2 cloves of garlic, minced (optional – Tip: I find 1/2 teaspoon oregano works well as replacement) 1/2 teaspoon himalayan pink salt 1/2 teaspoon ground cumin 2 tablespoons water or coconut milk for added creaminess and flavour A pinch of cayenne pepper for garnish
Tip: when making a homemade hummus recipe, what really makes a difference is the order that you add the ingredients.
For this hummus recipe, start by adding the tahini and lime juice in a food processor or blender and pulse for about 1 minute, until thick and light in colour. Then the chickpeas go in.
Process the mixture, until the chickpeas are minced. Add the minced garlic (optional) and pour in the olive oil a little bit at a time, whilst pulsing, like making mayonnaise.
Blend until the oil is incorporated and the hummus mixture is smooth or coarsely pureed, depending on your preference.
Season with salt and cumin and pour in 1-2 tablespoons of water or coconut milk, if the hummus is too thick. Pulse for 1 more minute.
Don’t forget to have a taste and adjust the seasoning to your liking. Remember that once the ingredients are in they can’t get out, so it’s best to adjust seasonings at the end. If you have an aversion to garlic, start using half the amount this hummus recipe calls for, have a taste and add some more at the end or leave out. Tip: as mentioned oregano works well as garlic replacement in this recipe.