Vegan No-Oil Hummus

Simple short appreciation post here. For my beloved hummus.

Food is obviously a huge part of any culture around the world, and one of the most under-rated food capital’s of the world would definitely have to be the Middle East. With ancient old traditions and recipes passed down through various families, hummus was just one of the many beautiful foods to come to the european food cultures. Please note, when I say beautiful I really mean it… I am secretly, or not so secretly addicted to hummus.

Literally grab your blender or Nutribullet, grab whatever is going to blitz a few simple ingredients fast. Next, bang them all in there subject to the measurements below, and BANG. Hummus. A perfect, healthy and nutritious dip that can accompany pretty much any meal… Believe me I have tried them all.

Low in saturated fats and with absolutely no preservatives or additives much like the store brought hummus, this is a ideal side to chopped vegetables, with falafels, in wraps or sandwiches, or simply as a thick and creamy dressing to your favourite salads.

 

Screen Shot 2016-01-27 at 8.23.49 pm

 

Ingredients

2 cans of organic chickpeas, drained and rinsed

3 tablespoons tahini (found at most supermarkets)

1 teaspoon salt

1 teaspoon pepper

2 tablespoons of garlic, minced, or fresh

3-4 tablespoons lemon juice (dependent of taste preference)

¼ cup water

 

Instructions
Place all ingredients in a food processor and mix until smooth. Set aside. Taste, and season according to your preferred flavour palette. At this point, adding any spice mixes such as Moroccan or Indian will convert your hummus into something even more unique – so give it a go and try and test new ideas or favourite flavour combos.
 Place hummus into a medium-size bowl, and serve with your favourite accompaniment.
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