Perfect as a dip with crackers, carrots or tortilla chips. Hummus is a crowd pleaser and is a firm favorite in the vegan world. not just the vegan world though, lot’s of people tuck into hummus on a regular basis. It can be super healthy if you exclude the oil. It’s also quick, creamy and so good!
Did I mention you don’t just have to use it for dipping? You can use it to spread onto toast, top off your jacket potato with a spoon fool or even create a delicious soup or pasta dish with hummus as the base.
It’s thick, smooth, tasty, healthy and Vegan. What more could you ask for?
You can have it with anything you want and have fun with the flavor combos. Add peas or spinach for a green boost. Beetroot will change it to a tasty purple. You can make a spicy addition with paprika and chili powder. Or, maybe even a sweet version, how about a peanut butter, chocolate chip version.
If you enjoy this recipe then you should definitely try the Cookie Dough Peanut Bites, similar to a sweet version of Hummus, chickpeas are the main ingredient and they’re drool worthy!
Five Ingredient Hummus - Oil Free
- 400 g Tinned or Cooked Chickpeas
- 1-2 tbsp Tahini
- Juice of 1/2 a Lemon
- 1-2 Cloves of Garlic
- Pinch of Salt
- Sprinkle of Pine Nuts
- Pinch of Paprika
- Pinch of fresh Parsley
Add your cooked chickpeas to a blender. If they're tinned, rinse thoroughly.
Blend on high speed until it's the consistency you want. I prefer mine smoother but you can also have it a little chunkier, just blend it less. Add a little cold water to help it blend if needed.
Please be advised, calories are estimates and your ingredients may vary from mine.
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