Ingredients:
- 2 cups of chickpeas
- 1/4 cup (60 ml) freshly squeezed lemon juice (1 large lemon)
- 1/4 cup (60 ml) well-stirred tahini
- 1 small garlic clove, crushed
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp nutritional yeast
- 2 pitted dates, soaked in water
- 1/2 tsp ground cumin
- Sea salt to taste
- 3-5 tbsp (40-50 ml) water
Instructions:
- Start by adding the tahini and lemon juice to the food processor and blend for a minute. This makes the tahini creamy and smooth.
- Then, add the remaining ingredients one at a time to the food processor bowl with the rotating blade. This way, all ingredients blend well, and you achieve a creamy, smooth tahini.
- If the hummus is too thick, add a couple of tablespoons of water and blend again.
- Hummus is typically served sprinkled with red or cayenne pepper, drizzled with olive oil, and garnished with whole chickpeas (I always forget to leave some chickpeas aside! 🙂 )
Store in an airtight container in the refrigerator for a few days in summer and up to a week in winter (lemon juice acts as a natural preservative in the hummus).
If you’re hosting a party, picnic, or visiting friends, hummus is always a great choice! Make a basic hummus and divide it into three portions. In one, add 1 large avocado and cilantro to make green avocado-cilantro hummus! 🙂 In the second, add cooked or raw beetroot for bright red beet hummus! If you don’t have beets, you can buy beetroot powder on iHerb (link here). And for the third, follow my cheesy hummus recipe, giving you three different colored hummus: yellow, green, and red!