Filling and delicious plant-based and oil-free dip made from chickpeas!
Need a garlicky and lemony vessel for dipping veg and pita bread? This hummus is just what you’re looking for! If you want to try a eggplant-based dip, check out this baba ghanoush recipe!
Before venturing into the world of homemade hummus, I was confused as to why everyone loved hummus so much. The store-bought brands that I tried were always so bland and boring, or too bitter for my liking. After seeing many people make hummus from scratch all over social media, I figured that I’d give it a try. Wowzers y’all it was so worth it! Being able to customize the hummus to my exact taste is so amazing and I want you guys to be able to learn to love hummus too! If you’re a big garlic fan, this recipe is most definitely made for you.
Lowdown on the main ingredients used:
– chickpeas; these are a the base of any good hummus and are super high in protein (as legumes tend to be). Want to know something cool about chickpeas? The juice that comes in cans of chickpeas is called “aquafaba” and can be used in baking!
– garlic; this is definitely one of my favorite savory flavors! If you’re not too huge of a garlic fan, you can mellow down the flavor by adding fewer cloves. But, if you’re like me and you want to garlic flavor to really shine, then follow this recipe to a T.
– lemon juice; adding hints of citrus and/or acidity is so important for creating a well balanced dish. Lemon is the perfect form of acidity for hummus and is definitely not an ingredient you want to skip. I personally think that fresh lemon juice tastes best. But, if you only have bottled lemon juice available, then that works as well.
– tahini; here’s where the smooth and bitter elements kick in. Tahini is a ground sesame paste used in many middle eastern dishes, and for good reason. Tahini brings in a perfect bitterness and nuttiness, and is super smooth. Don’t be fooled though, as not all tahinis are created equal. I highly suggest buying the runniest tahini you can find, as those chalky and dry tahinis are no good.
Garlicky Vegan Hummus (oil free)
Filling and delicious plant-based and oil-free dip made from chickpeas!
Prep Time: 7 mins – Yield: 2-3 cups hummus
Ingredients:
– 2 cans of chickpeas
– 1/3 cup tahini
– juice of 1 1/2 lemons (about 4-5 tbsp)
– 2 tsp salt
– 6 cloves of garlic; minced
Instructions:
- Rinse your cans of chickpeas (feel free to save the juice/”aquafaba” for baking) and place the rinsed chickpeas in a food processor.
- Next, add your tahini, lemon juice, salt, and garlic to the food processor.
- Blend on high until smooth.
- If your hummus is too thick for your liking, start by adding 1 tbsp of water at a time and pulsing until incorporated.
- (optional) Top with olive oil, toasted pine nuts, paprika or red pepper flakes, and a squirt of fresh lemon juice.
- Enjoy!
Pingback: Tahini & Date Single Serve Breakfast Cookie (vegan + gluten free) – Dahlia's Vegan Kitchen