Creamy Hummus
This creamy hummus recipe is so easy and quick to make and a great vegan staple that can be modified in so many different ways.
Equipment
- 1 High Speed Blender or Food Processor
Ingredients
- 400 g canned chickpeas
- 1 clove of garlic
- 1 tsp baking powder
- 45 ml water
- 65 g tahini
- 1/2 lemon juiced
- 1 tsp cumin
- salt and pepper to taste
Instructions
- Drain chickpeas.
- Put chickpeas in a small pot along with one peeled clove of garlic. Cover with water, add a teaspoon of baking powder and cook for 30 minutes.
- Put chickpeas, water, clove of garlic, tahini, lemon juice, cumin and salt into a food processor or high speed blender and blend until smooth.
- Garnish with fresh parsley, coriander or sesame seeds.
- Store in the fridge for up to a week.
Notes
Hummus Variations: Read how to modify this basic hummus recipe at the top of this blog post.