This is my version of how to make hummus.
- 1 can of chickpeas (or 1 cup of precooked chickpeas).
- 2 Tblsp aquafaba water (water from the can or the cooking water). (may require more).
- 3 Tblsp tahini
- 2 Tblsp olive oil
- 1 – 2 plump cloves of garlic
- 1/2 cup lemon juice (add a little of the pulp)
- Sea salt
- Smoked paprika
- Ground cumin
- Blend the chickpeas and aquafaba together, add more aquafaba if you want it to be more creamy.
- Add all the other ingredients and blend to the desired consistency.
- Serve with sliced raw veggies, crackers or even use it on top of a salad… you can put it pretty much anywhere!!!
Check out the video in My Kitchen – I made the hummus live on FB and at the end discovered I’d left out the garlic!!!
I’ve been following the most awesome food blog for quite some time now.
It’s the Minimalist Baker and if you have a hankering for some brilliant, easy, tasty vegan food, then check her out.
I’ll get to the point in a moment.
Last week a group I belong to had our monthly vegan meal share and I was at a bit of a loss as to what to make considering the fact that I didn’t really have much time. So into the Minimalist blog for some ideas.
And, there it was, an absolute corker: Sweet Potato Chickpea Salad. Oh, the taste buds started to water and to top it off, it looked easy!
The MB did not disappoint! It was easy, it was delish and best of all, it was a hit.
But the best part was the Tahini Dressing. However, I did make a bit of a tweak from the one in MB’s recipe.
The basic recipe is
- 1/4 cup (56 g) tahini
- 1 Tbsp maple syrup
- 1/2 lemon, juiced
- 2-4 Tbsp hot water to thin Find it here
But I added about a teaspoon of mixed spice and it just popped!
I have since used the tahini dressing on lots of other things like burgers and roasted veggies and salad and pita pockets etc.
Do yourself a favor and check out the Minimalist Baker I bet you’ll find something … and tell me if you do. For now, I’m off to get the chickpeas out of the oven to cool for the salad later and to pour a wine …. oooo I might try the dressing with some crackers!