Since we switched to following a vegetarian diet, various dips have become a staple in the household. Homemade hummus is among these, and it is a lot better than the store-bought versions! Follow these basic steps, and adjust seasonings as needed.
Ingredients
15 oz canned chickpeas
juice of one lemon
0.25 cup tahini
1 clove garlic
2 tbsp olive oil
0.5 tsp cumin
0.25 tsp cayenne
salt
water or aquafaba
Preparation
Cream the tahini and lemon juice together in a food processor, until truly creamy. You need about equal volumes of these.
Add oil, garlic, cumin, cayenne, and a pinch of salt. Blend.
Add the chickpeas little by little and cream them in. Finally, add the water or reserved chickpea cooking juice (aquafaba...a magical substance that can be used for vegan whipped cream!) and whip until creamy and fluffy!
Adjust seasonings. Drizzle with olive oil. Sprinkle your favorite spice on it and serve!
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