Vegan Hummus
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!
Ingredients
- 250 grams Chickpeas (Rinsed) (usually the amount in a 400g tin)
- 3-4 tbsp Aquafaba (this is the 'juice' from the chickpea tin)
- 2 tbsp Tahini
- 4 tbsp Extra Virgin Olive Oil
- 2 Cloves Garlic
- Juice of Half a Lemon (adjust as per your taste)
- 1/4 tsp Cumin (optional)
- 1/4 tsp Paprika (optional)
- Salt (adjust as per your taste)
- 1 Pinch Paprika (to garnish)
Instructions
- Add everything but the paprika to a food processor (this is the food processor I use)
- Pulse until smooth
- You may need to add more liquid to achieve your desired consistency
- Taste and add any more ingredients/seasonings (to your preference)
Notes
I serve with a drizzle of extra virgin olive oil and a sprinkle of paprika.