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Tuesday, September 1, 2015

Easy Homemade Hummus (Vegan)

So, I know that all hummus is vegan.  But when I put the word in the post, it shows up when people search for vegan things.  Which apparently is a lot.  Like a crap tonne.


Well... now that I come to think on it, I guess somebody could put some dairy in there... some butter... or some cream... or maybe top it with some cheese...but I've never heard of that... and plus you'd be crazy to do that...

Hummus don't need no dairy.


I don't know why I've never made my own hummus before; I've always wanted to.

Perhaps it's because it is so plentiful and relatively cheap out there in the world.  

Or perhaps I'm just lazy and have never gotten around to itl I mean, I've had a jar of tahini in the cupboard for over a year I think...  I guess I'm just lucky that shit just doesn't go bad.

Well... I had always been told it was easy to make, but now I know just how easy. (By the way, that would be super easy.)

Plus, if you make it yourself, you can add or omit anything you like.

I went for a relatively traditional garlic and lemon hummus, but added a touch of cumin and cilantro.

So, in order of concentration, we're talking:

  • Chick Peas (Garbanzo Beans) (about 2 cups before soaking overnight)
  • Tahini (Sesame Paste) (about 1/4 cup to 1/2 cup... myself, I like a strong tahini flavour)
  • Lemon Juice (of two medium lemons... I'd say roughly 1/2 cup)
  • Cilantro (dealer's choice... I put in a fair bit... the freshness is nice)
  • Garlic (again, dealer's choice... but again, I like a strong garlic flavour... so I put in about 5 cloves... which, when I compared to other recipes, apparently is quite a lot... but I don't think so.)
  • Cumin Seed (this is optional... but I like it...)
  • Paprika (just a dash here, and a dash there... like after for presentation)
  • Sea Salt (just a pinch... don't need much... I'd still recommend a little though, so don't omit this.)

You can literally just huck all of that into a food processor and press the button.  It really is that simple.

I did drizzle a scant but steady stream of extra virgin olive oil through the lid's drizzle hole (what else would we call this tiny, spherical hole under a plastic cap on top of the lid?  It's not big enough to put anything solid through it, so it has to be for liquid.  But it's way too small to be called a 'pour' hole... So... Imma call it a drizzle hole, foo'.) as it 'processed' but that was maybe a tablespoon all-told.

Scrape it all out, and garnish with some more paprika and cilantro.

That easy.

Serve with pita, toast points, cruditĂ©, kale chips, or whatever your heart fancies, really.  Or (my favourite) underneath some freshly fried falafels!  Yum!