Easy Vegan Hummus {vegan, gluten free}

Easy Vegan Hummus {plant based, gluten free}

A quick and simple recipe that you can batch-prep at the start of the week and keep in the fridge for snacks and lunches. This helps to avoid buying store-bought hummus packaged in single-use plastic, as well as being healthier and so much more delicious!

Easy Vegan Hummus {vegan, gluten free}
Easy Vegan Hummus {gluten free, plant based}

Hummus is one of my all-time favourite foods, as it is for so many people! However, some people aren’t aware just how quick and easy it is to make at home. All you need is chickpeas, tahini, garlic, and a few extras – blend it together and voila!

I love having homemade hummus with toasted wholemeal pitta bread and crudites for a snack-y lunch. I also love it spread thickly over a hunk of good quality sourdough with a warming bowl of soup in the cooler autumn/winter months. It makes every meal delicious!

I also find that hummus is always a crowd pleaser. I’m yet to find someone who doesn’t like it! It’s a great one to have out at get-togethers or just family lunch times with a plate of colourful raw veggies. It’s also a great way to get kids to eat veg!

Hummus is a fab food to keep in your fridge. It’s super nutritious, packed with fibre from the chickpeas, and healthy fats from the extra virgin olive oil and tahini. Hummus contains good amounts of carbohydrates, protein and fats to keep you satiated and prevent those hangry hunger pangs!

I use this high quality food processor to make my hummus. This is one of my kitchen equipment staples! I use it to make pesto, to chop veggies, make oat flour, and to make banana nice cream!

If you make this recipe, please make sure to comment below or to tag me over on Instagram (@georginaburgess_) – I love seeing your recreations!

INGREDIENTS

  • 250g cooked chickpeas (equivalent to the amount in a 400g tin) drained and rinsed (you can peel your chickpeas for a smoother hummus, but I don’t usually bother!)
  • 3-4 tbsp aquafaba/juice from the chickpea can (or water if you haven’t used tinned)
  • 2 tbsp tahini
  • 3-4 tbsp extra virgin olive oil
  • 1-2 cloves of garlic
  • Juice of 1/2 a large lemon (or more, depending on your preference)
  • 1/4 tsp cumin (optional)
  • 1/4 tsp paprika (optional)
  • Salt (to taste)
  • Pinch paprika (to garnish)

METHOD

Add everything but the paprika to a food processor (this is the food processor I use) and pulse until smooth. You may need to add more liquid to achieve the right consistency! Taste and add any more ingredients/seasonings to your preference and enjoy! I serve with a drizzle of extra virgin olive oil and a sprinkle of paprika.

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