Basic Hummus Recipe with Optional Suggestions

I am in love with hummus. I have it every single day, and for those of you who dislike eating vegetables, this is absolutely the dish for you. Just chop up your favorite vegetables, I like bell peppers, cucumber and carrots, dip it in the hummus and enjoy. This also works brilliantly as a salad dressing, just by adding in a few additional ingredients, and the recipe for that will be up within a few days! Even if you have not liked hummus in the past, this will absolutely change your opinion about that. 

My first encounter with hummus though was not a pleasant one. I remember running to my local health food store picking up some organic hummus, just a few days after I went vegan, and it tasted like complete and utter crap. Seriously, it was one of the worst things I had ever eating in my life. It had an almost grainy texture, kinda as if it was not blended properly. This experience successfully put me off hummus for almost a year, before I decided that I had to try and make a homemade version. After all, I do love chickpeas so it does not really make sense for me to despise hummus so much. That was without a doubt the best choice ever. Like I mentioned, I have hummus every day now, and cannot imagine not having it. This recipe is made without any added oils, making it a lot healthier (and tastier!) than store-bought hummus.

  • 300g cooked chickpeas
  • 1 cup water, vegan vegetable stock or chickpea cooking broth (I find using rather strong vegetable broth/chickpea broth with added vegetable broth powder gives the tastiest result!)
  • 3 tbsp lemon juice
  • 1 tsp maldon salt
  • 2 tsp cumin
  • 2 garlic cloves
  • 1/2 tbsp sesame seeds (you can use tahini instead)
Optional ingredients:
  • cayenne pepper
  • crushed red pepper flakes
  • chopped sundried tomatoes
  • smoked paprika
  • nutritional yeast

  1. Combine sesame seeds, the spices and water in the blender, and blend until the seeds are completely ground. Add in all the other ingredients and blend until you have a completely smooth dip. Personally I am not too fond of the sesame seed taste, so I only used 1/2 tbsp, but you can gradually add in more until you the combination is to your liking. The same goes to the spices, what I written is just what I think I used (I always eyesight spices, and do a lot of tasting instead), so add in with caution and stop when you are pleased with the result.
  2. Stir in whatever optional ingredients you want, I always use chopped sun dried tomatoes, and the hummus is done and ready to enjoy!

Store this in an airtight container in the fridge, and it will hold for at least a week. Optionally, if you think you cannot finish it in time, you can freeze down half of this recipe. 

Hope you guys try out this recipe, and let me know if liked it!

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