This simple hummus recipe is a delight for taste buds for all age groups. The recipe calls for a can of chickpeas but I personally soak them overnight and cook them in pressure cooker which takes less 10 minutes. If you chose the option of boiling them yourself, I suggest do a big batch and refrigerate to use in salads, channa masala, or spiced chickpeas.
Vegan entertaining hummus dip
- 1 can Garbanzo beans (chickpeas) – drained and rinsed (reserve ¼ can chickpeas for garnishing)
- 1 lemon - juiced
- 4 tbsp Tahini
- 1 clove garlic, minced
- Olive oil for cooking and spreading over the dish
- 1 tsp ground cumin seeds (half hummus and half for garnishing)
- Pinch of cayenne pepper
- Sea salt to taste
- Combine the tahini and the fresh lemon juice in a food processor for about 30 seconds.
- Now add the add olive oil, garlic, half cumin seeds, salt and blitz for another minute.
- Add rinsed chickpeas and blend for another minute until thick and smooth. You may need to add some filter water to get the right consistency.
- Pour in a serving dish and refrigerate for cold hummus although warm hummus is rather delicious.
- Now in small pan, add ¼ cup reserved chickpeas, salt, cayenne pepper, cumin seeds and a squeeze of lemon juice and dry roasted for 1-2 minutes until chickpeas are well coated with spices.
- Be sure not to burn the spices.
- Serve hummus garnished with spiced chickpeas. Dish
Tip 1: This dip can be prepared ahead and will last up to a week in refrigerator.
Use boiled and cooled water to get the right consistency for a longer lasting dip.
Tip2: Blend half a cup of roasted chopped red peppers with the hummus for a flavourful variation. The creaminess of the hummus red peepers and garlic really set this dish off.
Tip3: The spiced chickpeas are also a great snack on the platter.