30 August 2014

Vegan Hummus

Hummus is great, simple, and so versatile. I use it instead of mayo on sandwiches, I eat it with veggies for dinner, or even just a big scoop full in the morning instead of peanut-butter, its basically good on everything!

Ingredients - suggested amounts:
1/2 cup dry Chickpeas
2 tbsp Olive Oil
Salt to taste
Cumin to taste
1/2 Lemon
2 tbspTahini

1. Cook chickpeas according to pkg: typically soak overnight + boil for 2 hours
2. Throw all ingredients into food processor + blend
-- You may have noticed I did not add amounts to the list of ingredients, this is because its different each time. You have to mix it and taste to see what you need.
3. Transfer into a glass jar or tupperware and keep refrigerated. This will last up to a week in the fridge. If it starts drying out add a little more olive oil.

Tips: If you want it creamier add an avocado or greek yogurt