Hummus is an easy & delicious vegan dish to make. It takes no time at all to whip together a bowl for your next snack attack! Veggies and hummus make the perfect healthy snack for home or on the go.
I prefer to soak my chickpeas overnight to get the freshest hummus possible but if you are in a hurry and hungry then using a can of chickpeas will do. Canned chickpeas can be loaded with sodium so make sure to drain the water and rinse them well with fresh water to lower sodium content.
Hummus is so versatile. It can be spiced up or down depending on your taste. This recipe is only a guideline. Feel free to add more seasoning or less if you are so inclined.
- 3/4 cup dried chick peas or 1 (15 ounce) can, drained
- 1/4 cup filtered water
- 1-2 cloves of crushed garlic
- 1 teaspoon ground cumin
- 1 teaspoon of paprika
- 1/2 teaspoon Himalayan pink salt
- 1 tablespoon olive oil
- fresh lemon juice to taste
- fresh ground black pepper – (optional)
Using dried chickpeas
- Place chickpeas in a large bowl and fill with filtered water an inch or two above the peas. Cover the bowl with a cloth and let them soak overnight in the fridge.
- Drain the chickpeas and place them in a pot with fresh filtered water and a few pinches of Himalayan pink salt.
- Bring the chickpeas to a boil. Once the water is boiling, lower the heat and boil peas for approx. 1 hour until soft enough to squish with your fingers.
- Drain the chickpeas and let cool until they reach room temperature.
Preparing the hummus
Mix all ingredients in a food processor or high-speed blender. If mixture is too thick slowly add a bit more water and mix again. Before removing from food processor taste and add more salt, lemon juice or spice to taste.
Pour in a serving dish and drizzle with a bit of extra virgin olive oil and sprinkle with fresh ground black pepper – (optional)
Serve with your favourite veggies or gluten free crackers for a healthy vegan dish!