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Because vegans love hummus

February 13, 2011

Hummus, hoummos, humous, whatever… it’s good. My friend and I once went into an independent Greek grocery store in Toronto and asked for hummus to satisfy a craving we were having. All we got in return were blank stares. What is the word for “hummus” in Greek anyway? Or maybe Greeks have never heard of hummus. Hard to believe, being a Mediterranean country, but at least, these Greeks hadn’t… or at least, they didn’t want us to believe they had. Needless to say, we left the store empty-handed and feeling a bit slighted. If I had only known back then what I know now (about how incredibly easy it is to whip up a batch of the yummy spread), we would have been much happier campers that night. Here is the recipe I like to use. Modify amounts to your own tastes. Some people like their hummus spicier, creamier, more or less lemony or garlicky. I like it this way:

Hummus (naturally vegan)

Ingredients:

  • 1 28 oz. can chick peas; drained and well-rinsed (this is a bigger sized can. If you only have the smaller size, modify ingredient amounts using your grade school math skills).
  • 3/4 c tahini (sesame paste)
  • 3-4 lg. cloves garlic; chopped
  • 6 Tbsp. fresh lemon juice
  • 3/8 cup olive oil
  • 1.5-2 tsp. salt
  • 2 pinches cayenne pepper
  • 3/8 cup warm water (more or less)

Preparation:

  1. Place all ingredients except water in a food processor and process for about 2 minutes.
  2. Add water gradually while blending if possible, or in between processing to help it along and get the desired consistency. Add a bit more water if needed.
  3. It’s best to refrigerate for a few hours to allow flavors to meld if you can, though I usually can’t wait that long and just eat it right away. Truth be told, it tastes better the 2nd day after refrigerating overnight. This stuff keeps well in the fridge for a week or more.
  4. Serve with warm whole wheat pita bread, tortilla chips or crudités (such as carrots and celery).

N.B. Depending on how dry your chickpeas are, you may need to add more or less oil and/or water. Use your best judgment when preparing a batch and remember, when refrigerated, the hummus will thicken substantially.

Hummus

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2 Comments leave one →
  1. Erin permalink
    February 13, 2011 9:23 pm

    Also makes a great replacement for (or addition to) tomato sauce on pizza. I’ll definitely try this recipe. My home made hummus pretty much tastes like mashed chick peas.

  2. Mich permalink
    February 13, 2011 9:52 pm

    The food processor is likely one of the most important kitchen tools for vegans :) I use mine ALL the time!

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