CREAMY HUMMUS

This recipe is one of my favourites because it’s so versatile, and you can include hummus with just about everything and anything.

Whether it’s used as a dip with some vegetables or crackers, or as a creamy addition to a Buddha bowl — it’s a perfect match.

Chickpeas are full of beneficial nutrients, including that fibre that our bodies love, along with protein, so it’s a win-win combo at keeping us full and satiated.

This recipe is vegan, full of flavour, and just overall delicious.

However, feel free to adjust the recipe as you see fit. For example, you can add more garlic or lemon if you feel that you’d like it to be more garlic-y or lemon-y.

If you feel adventurous and want to add a twist, try including edamame, beets, or roasted red peppers.

Otherwise, I hope you enjoy!

LET’S MAKE IT

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PREP TIME
20 Minutes

TOTAL TIME
20 Minutes

SERVINGS
8

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ingredients

• 1 can chickpeas, rinsed and drained

• 1-1.5 lemons or limes, juiced (about ¼ cup)

• 2 garlic cloves, chopped

• Pinch of salt

• ½ teaspoon ground cumin

• ½ cup tahini

• 1 tablespoon extra virgin olive oil

• 2-3 tablespoons ice water

• Optional toppings: ground sumac, ground paprika, drizzle of olive oil, freshly chopped herbs, pomegranate seeds, ground cumin

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instructions

1. Remove the skins from the chickpeas after they’ve been rinsed and drained. This step is optional, but it makes the hummus extra creamy.

2. Combine the lemon/lime juice, garlic cloves, salt, cumin, and tahini into a food processor or blender, and blend until smooth.

3. Add in the ice water, with additional water if needed if mixture is too thick.

4. Add the chickpeas and olive oil, and blend until a creamy texture is achieved.

5. Top with optional garnishes at the time of serving, and store the remaining in an air-tight container in the fridge.

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