5min Homemade Hummus ๐Ÿ‹

Updated: Mar 3

Ditch the preservatives in store bought hummus, and make this deliciously creamy easy recipe! No salt needed! ๐‘ฑ๐’๐’Š๐’ ๐’๐’–๐’“ ๐‘ญ๐’“๐’†๐’† ๐‘ท๐’๐’‚๐’๐’•-๐‘ฉ๐’‚๐’”๐’†๐’… ๐‘ช๐’๐’๐’Œ๐’Š๐’๐’ˆ ๐‘ช๐’๐’‚๐’”๐’” ๐’๐’ ๐‘บ๐’–๐’๐’…๐’‚๐’š!

Ingredients:

2 garlic gloves

1 can of drained & rinsed chickpeas (no salt added)

30 g water

20 g freshly squeezed or bottled lemon juice

20 g toasted sesame seeds (or tahini paste)

35 g extra virgin olive oil

raw or roasted pine nuts (optional for garnish)

sweet paprika or cumin (optional for garnish)

garlic infused olive oil (optional for garnish)

serve with your choice of chips or veggies (I love From the Ground Up Cauliflower Pretzels & Enjoy Life Lentil Chips)

Easy Recipe:

  1. In my robot chef or a good blender, add 2 garlic gloves,1 can of drained and rinsed garbanzo beans, water, lemon juice, toasted sesame seeds or tahini paste, & olive oil. Blend until desired consistency.

  2. Drizzle with garlic infused olive oil and sprinkle some pine nuts, cumin or sweet paprika. Serve with cauliflower pretzels, pita chips, lentil chips, or raw sliced veggies like carrots, cucumbers, or bell peppers.

  3. This recipes makes 3-4 servings, feel free to double it if you want more hummus! Store any leftover hummus in a glass container in the fridge.

Tip: Save the liquid from the chickpea can to make our Aquafaba Whipped Cream recipe!

Made w/โค๏ธ @Cheryl.tv

Thanks to my robot chef for this awesome recipe, schedule a free demo here. If you try this recipe, like, comment, or post a photo below. ๐Ÿ’š We love hearing your feedback and seeing your photos:) ๐Ÿ“ธTag us on social @VeginnerCooking and we will repost!


Looking forward to chatting with you at our next live cook-along! Invite anyone who wants to eat healthier or learn some delicious plant-based meals.๐Ÿ‘ฉโ€๐Ÿณ To get a reminder before we go live, RSVP here. I give away a free pair of "Inspiration Earrings" โœจ at every class!


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