Everyone’s got that one snack that they could eat everyday. As stereotypical as it is for vegans, hummus is definitely my go to! Earlier this week, I ran out of chickpeas (and hummus) and in those few days it became painfully obvious that this is my snack. Combine it with bread, tortilla chips, celery, carrots, peppers, mushrooms, etc. SO GOOD!! A few years ago, I used to always buy Sabra or whatever my local store carried. Once I figured out what went into hummus, it was like “Geeze! I can make that!” Especially more so in the last year as Tahini is now carried in most stores and has come down in price. It’s so simple and delicious, its like why not make it yourself! You don’t need to buy any fancy ingredients, take a trip to whole foods, or even need a high powered blender.
I like my hummus to have a little kick and flavor to it instead of just the plain version (which has its time and place). The flavor definitely intensifies overnight when the hummus has time to rest and thicken a little in the fridge. In addition to its delicious flavor, hummus is a great source of protein and fiber. So when someone asks that wonderful question “Where do you get your protein?” you can list hummus as one of your sources!
- 15 oz. can of chickpeas
- 1/3 cup of juice from the can of chickpeas (if you dump it out on accident you can use water, but you'll notice a flavor difference in the hummus)
- 2 Tbsp. Olive Oil
- 2 Tbsp. Lemon Juice
- 2 Tbsp. Tahini
- 2 Tbsp. Sriracha
- 2 cloves minced garlic
- 3/4 tsp. Paprika
- 1/2 tsp. garlic powder
- 1/4 tsp. cumin
- Add all ingredients to a blender
- Blend on medium/medium-low speed for 30-60 seconds. The longer you go the smoother it will be.