Hummus: a vegan lifesaver.
Over the last years as a vegan, I’ve learned that there are few key recipes and ingredients that could literally change the way you eat or imagine or even enhance a plate. Hummus is one of those. I usually make my hummus on Sunday so to have it ready during the rest of the week: drizzled over a salad, or perfect to dip on it some carrots or celery, felafel or any other vegan burger. I never thought how important sauces and dippings can be crucial on a vegan diet, and encourage everyone to make their own at home, to be sure to get the best ingredients and control the use of fat and salt. This recipe is specifically designed for my upcoming videos dedicated to the topic “lunch in the office”. Sunday for me is the perfect day to cook in advance something that can be useful and versatile during the working days, like the ketchup, this hummus recipe, steamed veggies or felafels.
Most of the times I eat a fast lunch on the desk in the office, and because that I try to avoid smelly or heavy food. This is the reason why I didn’t include on this recipe some spice like the cumin, which I am not a big fan anyway. The texture is velvety but not running, but if you like more compact, then add less water then the one indicated below.
Did I mention the properties of chickpeas? They are loaded with nutrients, minerals, and vitamins and in combination with the tahini a good source of protein too.
- 1 can chickpeas
- 2 smashed garlic cloves
- the juice of 1 lemon
- 1 tbs miso
- 6 tbs tahini
- 1 tsp fennel and mustard seeds
- 125 ml water
- 1tsp salt
- fresh parsley, paprika and pine nuts to garnish
- Blend the garlic and the lemon juice for 30 seconds
- filter the liquid to remove any lumps
- put back into the blender together with the rest of the ingredients
- blend until smooth
- add fresh parsley, a pinch of paprika and pine nuts.