Thursday, July 5, 2012


I think hummus is a food group for vegans. For this one it is at least! I put it on everything, and I love the way it lends itself to multiple flavours! It's also a great way to sneak in some beans if you didn't love them right away(like me). Chickpeas have quite a neutral flavour in comparison to most beans(you can even use them as a base for brownies!!). Canned is easy, but purchasing them in bulk and cooking them yourself is super simple and cost conservation! Plus you don't have to worry about any pesky BPA being in your can lining.

Hummus is ridiculously easy to make, and the only thing really limiting you with it is your imagination. You can even swap chickpeas for edamame, mash in steamed sweet potato, or mix in different types of beans or avocado for creaminess. The basic recipe consists of chickpeas, tahini(sesame seed butter), garlic, lemon, salt, and olive oil. I like it with lots of garlic and rosemary, or super spicy! It's great for dipping, topping salads in place of dressing, or in wraps.

Rosemary Garlic Hummus

2 cups cooked chickpeas
2 tablespoons tahini
1 tablespoon olive oil
juice from 1 lemon
1/2 tablespoon dried rosemary
1 tsp garlic powder(fresh is good too)
salt to taste
1/4 cup water(or more, depending on desired consistency)

Place everything in a blender or food processor, and blend until smooth. It thickens up when placed in the fridge, so you may find you need to add more water the next day. It also tastes better after a couple hours when the flavours have had a chance to mix.

Other add in's that could taste good:
Hot Sauce
Caramalized Onions
Roasted Garlic
Curry Powder
Sweet Potato
Chopped Herbs

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