Humyes

Hummus is my go-to snack, dip, dressing, etc. To say that I baptized those pictured carrots below in hummus is the understatement of the century. Being vegan means that I am constantly finding new ways to incorporate healthy plant based protein into my diet. In addition to being a great source of protein, hummus is a loaded source of iron, folate, fiber phosphorus, and B vitamins. Hummus is easy to make yourself and can be used in so many different ways. I often use it as a dip for snacking on carrots or pretzels. I also use it as a spread on sandwiches and wraps. I’ve thinned it down and used it as a salad dressing or a pasta sauce. I loveeeeeee topping my homemade falafels with hummus!

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Ingredients

  • 1 can chickpeas drained and rinsed

  • 3 Tbsp olive oil

  • 2 Tbsp lemon juice

  • 1/4 cup tahini

  • 2 cloves minced garlic

  • 2 Tbsp water (Or more to reach desired consistency)

  • 1/2 tsp garlic salt

  • 1 tsp cumin

Instructions

  1. Drain and rinse the chickpeas.

  2. Add all ingredients to a food processor or a blender. Blend until desired consistency. For a thinner hummus add more water.

EatMaddie Lambourne