July 21, 2014 By This Vegan Girl
It’s a damn shame that after a year of blogging, I have yet to post a single hummus recipe. It’s better late than never, I suppose!
Ever since I’ve had a food processor, I have been stirring up hummus around once per week. It’s such a staple in my diet, I honestly don’t know what I’d do without it. I don’t think I’ve ever turned down hummus before, nor will I ever do such a thing. If I ever turn down hummus, please put me down to sleep, as I am bedridden, being fed by tubes, and most likely shitting my pants. I should put that in my will…
As I digress from that disturbing thought, let’s shift the topic over to something more pleasant: how easy it is to make hummus. Dump, mix, taste, mix some more, taste again, tweak, mix one more time, and serve. It’s the best snack/light lunch of all time.
I’ve been making the same recipe for a long time, involving chickpeas, olive oil, tahini, lemon, garlic, and salt. Simple, but it was a bit plain. Spices are a vegan’s best friend, so I decided to, ya know, SPICE THINGS UP A BIT. The result was WOW! It definitely had the kick that was missing for so long. Thus, the classic hummus routine had become revamped.
If you’re looking to revamp your classic hummus recipe, give mine a mix!
Classic Hummus (Revamped)
Prep Time: 5-10 minutes
Yield: 2 cups of hummus
- 1 can of organic chickpeas or garbanzo beans, drained and rinsed
- 8 tbs olive oil
- 2 tbs tahini
- 4 tbs lemon juice
- 2 garlic cloves
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp turmeric
- 1/2 tsp sea salt
- hemp hearts as garnish (optional)
STEP 1: Drain and rinse the chickpeas.
STEP 2: Place all ingredients in the food processor.
STEP 3: Mix.
STEP 4: Enjoy.
Wow. That was the easiest entry I’ve ever written. Again, this is why hummus reigns supreme.
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