Hummus is a serious staple in my life! Classic cliché – the vegan likes hummus ;-)
When I gave up dairy, hummus became a great substitute for a creamy texture that I craved and still do today. And it is a healthy choice – the chickpeas are full of protein and the tahini (sesame seed butter) has good fats and calcium.
Even if you aren’t plant based, hummus can be a healthier choice than calorie laden dairy based dips or mayo.
So why do I love hummus...
Hummus is something I usually buy instead of making at home (gasp!) – because honestly who has time to make hummus? Many brands are quite healthy and have little or no preservatives.
However, when I do have some time or am looking for a different flavour I will drop some chickpeas in the blender and whirl away. This recipe is my latest creation and I’m loving it - the herbs add such a beautiful, fresh flavour!
It is perfect as an appy at your next get together or if you want something new and fresh to dip your veggies in…
Makes about 1 ½ cups
Top this fresh, delicious hummus with a dash more paprika, a splash of olive oil, more fresh herbs or the seeds of your choice – I love hemp seeds on top of it!
Use it for dipping chopped veggies, as a sauce on your veggie or grain bowl, as a spread on a sandwich or wrap. It’s also delicious with avocado toast!
Place all ingredients in the order they appear in a high-speed blender or food processor and blend until smooth and creamy. You may need to add more water if the mixture is too thick – add it one tablespoon at a time so it doesn’t get too watery.
It tastes best once it has been chilled so if you have time, pop it in the fridge in an airtight container for about an hour before serving. It will keep in the fridge for 3 days in an airtight container.