Hey loves!
I know I’m not the only one slightly obsessed with hummus. I love anything savory and creamy, so hummus definitely hits the spot! I eat it on whole-wheat toast, crackers, biscuits, with burrito bowls and with basically anything else I find in my fridge! It’s always nice to have a bowl in my refrigerator for quick, easy and delicious breakfasts.
I’ve found that if I don’t follow a recipe quite closely, it doesn’t turn out the way I want it, so I found this recipe on Pinterest from Don’t Go Bacon My Heart – I know. It’s an ironic place to find a vegan recipe, but after making some tweaks, I found out what works perfectly for my taste.
INGREDIENTS
- 14oz Chickpeas
- 2 tbsp Tahini
- 3 tbsp Olive Oil
- Juice of 1 Lime
- 1/2 tsp Paprika
- 1/2 tsp Cumin
- Salt & Pepper to Taste
- Chickpea Brine as Needed
That’s it! The ingredient list is pretty short, but the flavours are insane! Also, the term “chickpea brine” refers to the liquid left after boiling raw chickpeas. This also is the liquid left in the tin if using canned chickpeas.
METHOD
- In a blender or food processor, combine the chickpeas with tahini, olive oil, lime juice, paprika, cumin, salt, and pepper.
- Gradually add chickpea brine as you blend until it gets to your desired consistency.
- Taste as you wish to test the flavours.
This has to be the easiest recipe I’ll ever post! Just throw everything into the blender and you’re good to go!
I like to garnish mine with more olive oil, a dash of paprika and a few chickpeas, but this is all optional. This hummus tastes just as good without the extras!
… and that’s it! I’m so pleased with how this hummus turned out. I’ll definitely be making this often to keep in my refrigerator!
If you try out this recipe, be sure to send me a photo! I’d love to see your recreations.
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xo, Courtney